We've included recipes of the famous, infamous and everyone in between as
well as information about cookbooks, tamaladas and sources where you can
buy tamale ingredients and other necessary accoutrements.
Recipes on the Net
Tamales de Cambray
These delicate tamales come from the region of Juchitán, in the southern
part of the state of Oaxaca by Cooking Instructor, Laurie McKenzie,
formerly Program Director at La Cocina
Cheesy Chicken Tamales
Recipe courtesy Emeril Lagasse.
Tamales De Dulce
(Sweet Tamales with Raisins and Spices)
Recipe courtesy Emeril Lagasse.
Weekend Project: Chicken & Goat Cheese Tamales
An Emeril Lagasse recipe adapted by Je Mange la Ville with beautiful
by Cheri Sicard, Fabulous Food. Tamales from A-Z including making gifts,
storing, freezing and reheating.
Cheri's Chicken Mole Tamales
Chicken or Pork Tomatillo Tamales
Tofu Tomatillo Tamales
Pork or Beef Red Chili Tamales
Tofu Red Chili Tamales
Chicken or Pork Tamales with Green Onion Cilantro Sauce
Tofu Tamales with Green Onion Cilantro Sauce
Vegetable and Cheese Corundas
Tamara's Tamales' Family Chicken Tamales
John Sedlar's "Self" Tamale with Vegetables and
Stephan Pyles Annatto Shrimp Blue Corn Tamales
Mark Miller's Carbernet Tamales with Beef and
Mark Miller's Black Bean Tamales with Roasted Corn Masa and Red Chile
Dan Gilmore's Goat Cheese Tamales with Salsa Fresca
and Ancho Mole
Tamara's Tamales' Milk Chocolate Tamale
The Essential Cuisines of Mexico
by Diana Kennedy (Clarkson Potter 2000) Compilation of her first three
books by the “Julia Child of Mexico” that devotes 20 pages to tamales.
This book is called a classic by almost everyone in the know.
From My Mexican Kitchen: Techniques and Ingredients
by Diana Kennedy (Clarkson Potter 2003) Heralded as the perfect companion
to The Essential Cuisines of Mexico, this cookbook has illustrated
Frida's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo
by Marie Pierre Colle and Guadalupe Rivera (Clarkson Potter 1994) Frida's
Fiestas is a personal account in words and pictures of many important and
happy events in the life of Mexican artist Frida Kahlo, and a scrapbook,
assembled by her stepdaughter, of recipes for more than 100 dishes that
Frida served to family and friends with her characteristic enthusiasm for
all the pleasures of life. Full-color photographs.
Tamales 101: A Beginner's Guide to Making Traditional Tamales
by Alice Guadalupe Tapp Reviewed by Chef Jim Berman "Step-by-step and taste-by-taste, Tapp leads us from selecting the
ingredients, pairing up the right components with their respective sauce,
assembly and cooking methods as well as freezing, serving and reheating
those precious corn-husk wrapped dandies. And did I mention she sprinkles
some rituals, lure and shortcuts amidst the 190 pages of fundamental
Tamales by Mark Miller, Stephan Pyles, and John Sedlar (Wiley 2002)
Reviewed by Cheri Sicard, Fabulous Food.
"Tamales are a fabulous blank canvas for the creative cook. Miller, Pyles
and Sedlar's book truly turns tamale making into the culinary adventure it
was always meant to be — breaking ethnic and flavor barriers and
definitely thinking far outside the box."
Doña Tomás: Discovering Authentic Mexican Cooking
by Thomas Schnetz and Dona Savitsky (Ten Speed Press 2006)
Review by Russ
Harvey "There are many,
many good Mexican cookbooks out there. … Some, like Diana Kennedy, I use
as reference books, some I use for menu ideas, some inspire me just with
the photography. ..Doña Tomás I found especially satisfactory because of
the results I got; I was able to recreate a restaurant meal experience for
a crowd. I always look at the cookbooks for restaurants I frequent;
knowing what I'd like the results to be gives me a benchmark for both the
recipes and my cooking. I had the time to devote a full day to working on
a bunch of recipes, all previously untried. The fact that they all worked
for both me, and my guests, is the basis of this recommendation."