Amazing Tamales: 100 Holiday Crowd-Pleasers

Oh, the holidays! They’re just around the corner, and suddenly my calendar looks like a game of Tetris, right? Between office parties, family brunches, and that big neighborhood potluck, I always want to bring something that feels special, something that people will remember way after the last sparkle light comes down. And you know what always hits the spot and brings a collective “Ooh, tamales!”? Tamales! They’re just perfect for sharing, whether you’re serving them up for a sit-down brunch or just letting folks grab ’em on the go at a bustling party. My Grandma Carla, bless her heart, used to make these for every single holiday. She’d say sharing food was the best way to show you cared, and watching everyone’s faces light up as they took that first bite… pure magic! This recipe is my way of keeping that tradition alive, making it easy enough for even the busiest weeknights but still tasting absolutely incredible.

Why You’ll Love This Easy Holiday Tamales Recipe

Honestly, if you’re looking for a dish that just screams “holiday cheer” and tastes amazing without *all* the fuss, this is it! Here’s why I think you’ll adore making these tamales:

• Super Easy to Make: Trust me, even if you’ve never rolled a tamale before, you can totally do this. The steps are straightforward, and they come together faster than you might think.
• Always a Crowd-Pleaser: Seriously, who doesn’t love a warm, savory tamale? They’re like little packages of comfort food that everyone devours.
• Perfect for Any Gathering: Whether it’s a fancy holiday brunch, a casual potluck, or a festive party, these tamales fit right in.
• Unforgettable Flavor: That soft, steamy masa combined with your favorite filling? It’s a taste that sticks with you and makes your gathering extra special.

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Gather Your Ingredients for Delicious Tamales

Alright, let’s get this party started by gathering everything we need! For these amazing holiday tamales, you won’t need anything too crazy, just a few key players to make the magic happen. Here’s what you’ll want to have on hand:

• 1 lb masa harina specifically for tamales (this is super important, you can’t just use regular cornmeal!)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup vegetable shortening or lard (Grandma always swore by lard for flavor, but shortening is totally fine and works beautifully!)
• 1 1/2 cups warm chicken or vegetable broth (warm broth helps the masa come together smoothly)
• 1 lb cooked shredded chicken or pork (make sure it’s seasoned just how you like it before shredding!)
• 1/2 cup salsa verde or your favorite filling (get creative here!)
• 1 package dried corn husks, soaked in warm water until they’re nice and pliable

Make sure you soak those corn husks in warm water for at least 20-30 minutes before you start. You want them to be bendy and soft so they roll up without breaking. Trust me, this makes all the difference!

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How to Make Tamales: A Step-by-Step Guide

Okay, now for the fun part – actually making these gorgeous tamales! Don’t let the process scare you; it’s more about patience and a little rhythm. Think of it like a labor of love, and trust me, the end result is so, so worth it. We’re going to break it down into a few easy steps.

Preparing the Masa for Tamales

First things first, let’s get that masa dough ready. Grab a big bowl and cream your vegetable shortening (or lard, if you’re feeling traditional like Grandma!) until it’s super light and fluffy. Then, start adding in your dry masa mix with the baking powder and salt, alternating it with the warm broth. Beat it all together until it’s super smooth and beautifully combined. You’re looking for a consistency like really thick cake batter – it should be soft but hold its shape. That’s your perfect masa!

Assembling Your Tamales

Now that your masa is ready, let’s get these little packages together. Grab one of those softened corn husks. Spread about a quarter cup of your masa mixture onto the wider end of the husk, spreading it out evenly, but leave a little border. Spoon about two tablespoons of your yummy filling right in the middle of the masa. Then, fold the sides of the husk over the filling, like you’re hugging it, and fold the bottom end of the husk up. It’s basically creating a neat little packet that holds all that deliciousness inside. Easy peasy!

Steaming Your Tamales to Perfection

Time to steam your tamales! Arrange them upright in your steamer basket, making sure they’re snug but not squished together – they need a little room to steam properly so they don’t stick. You want them standing tall! Make sure your steamer pot has plenty of simmering water in the bottom; it needs to last the whole time. Pop the lid on and let them steam away for about 45 to 60 minutes. You’ll know they’re done when the masa feels firm and easily pulls away from the corn husk. And don’t rush to open them right away! Let your tamales rest for about 10-15 minutes after steaming; this helps them set up perfectly.

SAVE IT

Tips for Success with Your Tamales Recipe

Making tamales can feel a little intimidating at first, I totally get it! But trust me, a few little tricks can make all the difference. So, let’s make sure your tamales turn out absolutely perfect every single time. First off, that masa consistency is key! It should be soft and spreadable but not watery. If it feels too stiff, a tiny bit more warm broth will loosen it up. Too thin? Gently mix in a spoonful more masa harina. When you’re spreading it on the husk, think thin and even – too thick and they’ll be doughy inside. And for the steaming, make sure your steamer basket has enough water and that the tamales are standing up nicely. They need that steam to cook evenly all around!

Creative Filling Ideas for Your Tamales

Beyond our classic chicken or pork with salsa verde, the filling is where you can really let your creativity shine! Don’t be afraid to experiment, especially with all those holiday parties coming up. For a deliciously traditional option, try a hearty spicy pork carnitas or tender beef barbacoa. If you’re looking for something lighter, seasoned shredded turkey or chicken tinga are always big hits. And for our vegetarian and vegan friends, you are NOT left out! Think about flavorful black beans with corn and a little cheese (or vegan cheese!), spicy potato and poblano pepper, or even a sweet and savory mushroom and sweet potato filling. The possibilities are endless, and having a couple of different options makes your tamales table extra special for everyone! You can even pair them with some amazing dishes from my side dishes collection!

SAVE IT

Serving Suggestions for Your Holiday Tamales

Tamales are fantastic on their own, but serving them with a few tasty sides really makes them shine, especially at a holiday party! They are just begging for a little something extra. A dollop of cool, creamy guacamole is always a winner, and you can’t go wrong with a bright, zesty salsa. Don’t forget some simple sour cream or crema, and maybe a little sprinkle of cotija cheese if you have it. For a lighter touch, a simple shredded lettuce salad with a tangy lime vinaigrette is perfect!

Make-Ahead and Storage for Tamales

Okay, so the best part about tamales is that you can totally make them ahead of time! This is a lifesaver when you’re juggling parties and cooking. You can whip up the masa and filling a day or two before you plan to steam them. Just keep the masa covered really well in the fridge and gently warm it up with a tiny splash more broth if it gets too stiff before assembling. If you’ve got a ton of tamales and can’t find a good place for them, don’t worry! Let them cool completely, wrap them up tight in plastic wrap or pop them in an airtight container, and they’ll keep in the freezer for about 3 months. To reheat, just pop them back into your steamer for about 20-30 minutes until they’re nice and hot all the way through. They taste almost as good as fresh!

Frequently Asked Questions about Tamales

Got questions about whipping up these delicious tamales? I’ve got you covered! Making tamales can feel like a bit of an adventure, but these quick answers should help smooth the way.

Can I make tamales ahead of time?

Absolutely! One of my favorite tricks for holiday parties is making them ahead. You can assemble the tamales a day or two in advance and store them covered tight in the fridge. Just steam them as usual, maybe adding a few extra minutes if they’re cold. They freeze beautifully too – cool them completely, wrap them well, and freeze for up to 3 months. Just steam them up from frozen!

What are the best fillings for tamales?

Oh, the possibilities are endless! For a super easy holiday crowd-pleaser, shredded chicken or pork with salsa verde is fantastic. But don’t stop there! Think about spicy beef barbacoa, tender shredded jackfruit for a vegan option, or even a sweet filling like pineapple or pumpkin for dessert tamales. The key is to have your filling flavorful and not too wet!

How do I know when my tamales are done steaming?

The best way to tell is by checking the masa. After about 45-60 minutes of steaming, carefully unwrap one tamale. The masa should be firm to the touch and, the real test, it should easily pull away from the corn husk without sticking. If it’s still gooey or sticky, pop them back in to steam for another 15-20 minutes.

Are tamales gluten-free?

Yes, the tamales themselves are naturally gluten-free! They’re made from masa harina, which is ground corn. Just be sure to check your fillings and any sauces you serve them with to make sure they don’t contain any hidden gluten. This makes them a wonderful option for guests with sensitivities, and perfectly suited for a holiday spread everyone can enjoy! If you’re looking for more gluten-free ideas, check out my breakfast and brunch recipes!

Nutritional Information

Just a heads-up, the nutritional info for these amazing tamales is estimated per serving (that’s about 1 tamale). Keep in mind that the exact numbers can wiggle around a bit depending on exactly what you use for your filling and the size of your tamales. But generally, you’re looking at around 250 calories, 12g of fat, 30g of carbs, and 8g of protein. Pretty darn satisfying!

Share Your Tamales Creations!

I absolutely LOVE seeing what you all come up with in your kitchens! Did you make these tamales for your holiday party? How did they turn out? Please, please drop a comment below and let me know your favorite filling or any fun twists you added. And if you’re on social media, tag me—I’d be thrilled to see your beautiful tamales! You can also reach out using my contact page with any questions or just to share your successes!

Easy Holiday Tamales Recipe

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A simple and delicious tamales recipe perfect for holiday parties, potlucks, or brunch. These crowd-pleasing tamales are easy to make and sure to be a memorable dish.

• Author: Carla Davis
• Prep Time: 30 min
• Cook Time: 60 min
• Total Time: 90 min
• Yield: 12-15 tamales 1x
• Category: Holiday
• Method: Steaming
• Cuisine: Mexican-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 lb masa harina for tamales
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup vegetable shortening or lard
• 1 1/2 cups warm chicken or vegetable broth
• 1 lb cooked shredded chicken or pork (seasoned to your liking)
• 1/2 cup salsa verde or your favorite filling
• 1 package dried corn husks, soaked in warm water until pliable

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Instructions

1. In a large bowl, whisk together masa harina, baking powder, and salt.
2. In a separate bowl, beat the shortening or lard until light and fluffy.
3. Gradually add the masa harina mixture to the shortening, alternating with the broth, beating until smooth and well combined. The masa should be the consistency of thick cake batter.
4. Drain the corn husks and pat them dry. Spread about 1/4 cup of masa mixture onto the wider end of each husk, spreading it evenly.
5. Place about 2 tablespoons of your chosen filling onto the center of the masa.
6. Fold the sides of the corn husk over the filling, then fold the bottom end up to create a neat packet.
7. Arrange the tamales upright in a steamer basket, ensuring they do not touch each other.
8. Cover the steamer basket with a lid and steam over simmering water for 45-60 minutes, or until the masa is firm and easily pulls away from the husk.
9. Let the tamales rest for 10-15 minutes before serving.

Notes

• You can prepare the filling a day in advance.
• For a vegetarian option, use seasoned shredded jackfruit or a bean and cheese filling.
• Ensure your steamer basket has enough water to last the entire cooking time.
• These tamales freeze well. Cool completely, then store in an airtight container for up to 3 months. Reheat by steaming.

Nutrition

• Serving Size: 1 tamale
• Calories: 250
• Sugar: 2g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 15mg