Tamales are a traditional Latino dish that can be savory or sweet. The savory ones usually include a plant-based protein like beans or animal protein like chicken or beef. They tend to feature very common ingredients and, don’t get me wrong, they are DELICIOUS. However, it’s always nice to switch it up from time to time and try something new. That’s why I decided to create 5 fun and unique flavors for the tamales’ fillings.
I made a few changes to the traditional recipe, like substituting lard with vegetable oil for the “masa”. For the sweet tamales, I also made a slight tweak to the traditional recipe: instead of adding the fruit juice to the masa, I decided to have a neutral flavor by featuring milk instead.
Tamal or tamale?
In Spanish, the single expression for this traditional dish is “tamal”, and the plural version is “tamales”. “Tamale” is a new version that has spread among English speakers and second and third-generation Latinos living in the U.S, especially in many southwestern states such as New Mexico, Texas, and Colorado.
Some authors claim that the original Nahuatl expression tamalli, sounds more similar to the English voice tamale. Moreover, in English dictionaries, it’s common to find tamale as an adequate way to call this dish. So, is it ok to say tamale?
Well, after centuries of use, most Spanish speakers have adopted “tamal” as the proper word. I grew up saying it that way, so I prefer tamal over tamale, although the latter is not necessarily wrong. How do you call it?
What you need to make tamales
Besides your daily kitchen tools, you might need some extra gear to make tamales at home.
- Tamalera or steamer
- Bowls
- Plastic wrap
- Corn husks for tamales
Tips for perfect fusion tamales
- While making the masa and the fillings, let the corn husks for tamales soaking in hot water. After 30 minutes they will be soft enough to work with them
- Leave some free space on top of the husk. This way, the tamal won’t overflow the edge after the masa rises when cooking
- Testing the masa consistency is pretty easy. Grab a small portion of it and press it, until closing your fist. If it slides through your fingers easily but still keeps its shape, it’s ready
- Cover the masa with plastic wrap, so that it doesn’t lose any moisture
- Ensure that the filling is completely covered with masa. You can press a bit extra on top with your fingers if needed
- Depending on the “tamalera” or steamer you’re using it’ll take about 1-2 hours to cook the tamales. They’ll be ready when they slip easily from the husk when unfolding them
Find below the ingredients and directions to make crazy tamales at home!
Crazy Tamales Recipe
Ingredients
Masa for Sweet Tamales
- 3 cups Maseca
- 1½ cups water
- 1½ cups milk
- 1 cup sugar
- ¾ cup melted unsalted butter or vegetable oil
- 1½ tbsps baking powder
Masa for Savory Tamales
- 2 cups Maseca
- 2¼ cups of vegetable broth
- ⅔ cup oil
- 1 tbsp baking powder
Pizza Tamal
- Savory tamal dough
- Mozzarella cheese
- Pepperoni slices
- Marinara/pizza sauce
Nutella Tamal
- Sweet tamal dough
- 2 tbsps Nutella per tamal
- Sliced strawberries
Chilaquiles Tamal
- Savory tamal dough
- ½ cup of your choice of chilaquiles
- Sauce of your choice
- Cotija cheese to decorate
Chocolate Cupcake Tamal
- Sweet tamal dough
- Pinguino or chocolate cupcake
Oreo Tamal
- 2½ cups of sweet tamal dough
- 10 crushed Oreos to add to the sweet tamal dough
- Whole milk to make the dough consistency
- 2 Oreos for each tamal
- Mini Oreos for decorating
Instructions
- Making the savory and the sweet masa is slightly different. Before mixing the masa ingredients, put the corn husks for tamales to soften in hot water for 30 minutes.
- To make savory masa into a bowl, add the masa harina, baking powder, and salt. Mix the dry ingredients and pour vegetable broth slowly. Once the masa gets consistency, add the vegetable oil and keep mixing. You'll feel that's lighter than tortillas' masa. It'll be ready when you can close your fit, and it slides through your fingers.
- Cover with plastic wrap and let it sit while making the sweet masa.
- Put the masa harina, baking powder, salt, and sugar into a bowl. Then mix the dry ingredients and add milk and water. Now integrate all the components and then add melted unsalted butter. Just like savory masa, grab a ball and close your fist. If it slides through your fingers, it's done. Save some sweet masa aside to make the oreo tamales.
- Take the corn husks out of the water and wipe them dry and clean. To build the tamales extend a husk on a clean surface. Remember to add the masa to the smooth side, not the rugged one. Use a spoon to make a thin and uniform layer of masa, making a rectangle. Follow this procedure for both sweet and savory tamales.
Pizza
- Spread the savory masa on the husk. In the center spread a couple of spoonfuls of marinara sauce, mozzarella, and slices of pepperoni. Now fold and close the tamal.
Oreo
- Mix some sweet masa with crushed oreos. The masa will get a bit hard, so it's important to add some milk to soften it a bit. Then, spread the Oreo's masa on the husk. For the filling, put a couple of Oreos in the center, one next to the other. Fold and close the tamal, like the others.
- To cook the tamales place on a steamer or a tamalera. It's important to line them vertically, forming circles around the edges with the tamales standing on their bottoms.
- If your steamer comes with a lid, be careful not to press the top of the tamales.
- Depending on your steamer, you can take about 1 hour to cook your tamales. Let them steaming and check after about that time to see if they're done.
- When the tamal slips easily when unfolding, it's ready to serve. So, take them out carefully from the steamer and serve.
Chilaquiles
- Start spreading savory the masa on the husk. Then, in the center put a spoonful of salsa and then the chilaquiles filling. Top with cotija cheese, fold, and close the tamal.
Chocolate cupcake
- This is the biggest tamal we built, because the chocolate cupcake or Pingüino is quite big. Start spreading sweet masa on the husk, and then place the chocolate cupcake in the middle. Cover the cupcake with sweet masa and then fold to close the tamal.
Nutella & Strawberries
- In the center, spread two tablespoons of Nutella, put some strawberry slices on top, and finish with a couple of marshmallows. To close the tamal use the husk to wrap the masa. Ensure that both ends meet so that the filling is properly covered with masa. Then, fold one of the husk sides first, and then the other to close the tamal. Fold the narrow end to protect the base, pressing a bit the bottom. This will be the part of the tamal that will rest on the steamer or tamalera.
Video
If you liked this tamales recipe, you might like some of my other recipes too.
And remember, if you try this recipe and want to share your pictures, tag me @lacooquette on Instagram. I’d love to share your photos on my IG stories.
This is a really cool idea for tamales I like your new flavors you are choosing!
thank you for liking it 🙂 hope you try it!