10 Types of Tamales

10 Ways to Make Tamales With Pork, Chicken, Mushrooms, and More

Nothing beats a homemade tamal.

Updated on December 4, 2023

Shrimp Snacking Tamales — Photo: DYLAN + JENI

Tamales are a traditional Mesoamerican dish made of masa or dough, which is steamed in a corn husk or banana leaf. Making homemade tamales can be time-consuming, but the reward is well worth the effort. Fill yours with pork, roasted vegetables, shrimp, or even something sweet for dessert or breakfast. This versatile dish is enjoyed all year round but making tamales is especially popular at Christmastime because of corn’s importance as a substance of life for many cultures. Here are 10 types of tamales, from traditional Mexican tamales to American variations.

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Oyster Mushroom Tamales with Mole Encacahuatado

Roasting oyster mushrooms concentrates their flavor for a hearty vegetarian tamal filling. Paired with velvety, intensely aromatic, and deeply savory peanut mole, these tamales satisfy everyone at the table.

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02 of 10

Red Shrimp Snacking Tamales

Each two-bite, egg-shaped tamal cradles a shrimp encased in masa seasoned with chiles, garlic, and dried shrimp. You can make these ahead of holiday tamal-making parties to snack on while making main-course tamales with friends.

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03 of 10

Banana Leaf-Wrapped Lamb Shank Tamales with Morita Chile Salsa

These smoky braised-lamb tamales get a pop of freshness from bright cilantro-onion relish, while a wrapper of banana leaves perfumes the masa with a softly sweet aroma as they steam.

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04 of 10

Coconut Arroz con Leche Tamales

Coconut Arroz Con Lecha Tamales — DYLAN + JENI

Lightly sweetened coconut rice pudding provides a custardy contrast to the tender masa in these dreamy dessert tamales that also make a festive holiday breakfast.

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05 of 10

Chicken Tamales with Tomatillo-Cilantro Salsa

Anna Zepaltas learned to prepare these light and fluffy tamales from her Mexican-born mother. The uncooked tamales can be refrigerated for up to 5 days or frozen for up to 1 month.

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06 of 10

Steamed Pork Tamales

New York chef Alex Stupak prepares steamed banana-leaf-wrapped tamales with two variations: fried until crisp (a great trick for reviving leftover steamed ones) and baked as a large pie. This recipe makes enough braised pork filling for both the steamed tamales and one 10-inch tamal pie.

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07 of 10

Tamales de Elote

These simple, lightly sweet tamales should be served with a drizzle of crema, a sprinkle of queso fresco, and lime wedges.

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08 of 10

Pulled Pork Tamales

Michael Lomonaco's tamales are filled with boneless pork shoulder roast. Grilling experts Cheryl and Bill Jamison add espresso to give the barbecue sauce a deeply rich, complex flavor. It's delicious with smoked or grilled pork, beef, lamb, or duck.

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