Christmas Tamales Bring the Whole Family to the Kitchen: 16 Recipes for Your Tamalada, From Red Pork to Sweet Pineapple

Christmas tamales are more than a holiday dish in many Mexican and Mexican-American homes; they are a day on the calendar. Aunts, cousins, grandparents and kids crowd around one table for the tamalada, a tamale-making party where everyone has a job, from soaking husks to spreading masa to counting dozens for the neighbors. The recipes are passed down by memory and by watching, and every family swears its version is the best. Below you will find 16 Christmas tamales recipes and guides, from red chile pork and green chicken to sweet pineapple tamales, plus beloved versions from El Salvador and Guatemala and the techniques that make the whole day easier. Grab a big pot, invite the people you love and start your own tradition this December..

Christmas Tamales: Red Chile Pork, the Heart of the Tamalada

If one recipe defines Christmas tamales for many families, it is tender pork simmered in a sauce of dried red chiles. The pork is cooked the day before, shredded and folded into a brick-red sauce made from guajillo and ancho chiles, garlic and cumin. On tamalada day the sauce does double duty: a little goes into the masa for flavor and color. Tamales are a dish with roots in Mesoamerica going back thousands of years, as the history of the tamale shows, and they still anchor holiday tables today..

You will need: 3 pounds pork shoulder, 1 onion, 4 garlic cloves, salt, 8 dried guajillo chiles, 3 dried ancho chiles, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, about 40 soaked corn husks and 1 batch prepared masa (see the masa slide).

How to make it: 1. Simmer the pork with onion, 2 garlic cloves and salt for 2 1/2 hours, then shred and save the broth. 2. Toast the stemmed, seeded chiles briefly in a dry skillet, then soak them in hot water for 20 minutes. 3. Blend the chiles with the remaining garlic, cumin, oregano and 2 cups broth, then strain. 4. Simmer the sauce 10 minutes and stir in the pork. 5. Spread masa on the husks, add a spoonful of filling, fold and steam about 75 minutes.

Green Chicken Tamales With Tomatillo Salsa

Tamales verdes are the bright, tangy partner to red pork among Christmas tamales on many holiday tables. Shredded chicken is folded into a salsa verde made from tomatillos, serrano or jalapeno peppers, onion, garlic and cilantro. The sauce is cooked until it turns a deeper olive green, which mellows the sharpness and helps it cling to the chicken. Some cooks tuck a strip of cheese into each tamale. Because the filling is lighter, these are a favorite with kids and with anyone who likes their tamales a little less rich.

You will need: 1 1/2 pounds tomatillos (husked), 2 serrano peppers, 1/2 onion, 2 garlic cloves, 1 handful cilantro, 1 tablespoon oil, 4 cups shredded cooked chicken, salt, 30 soaked corn husks, 1 batch prepared masa.

How to make it: 1. Boil the tomatillos and peppers 8 minutes until olive green. 2. Blend with onion, garlic, cilantro and salt. 3. Fry the salsa in hot oil for 5 minutes, stirring. 4. Stir in the chicken and cool. 5. Fill the tamales, fold and steam about 75 minutes, until the masa pulls away from the husk.

Rajas con Queso Tamales With Roasted Poblanos and Cheese

Rajas con queso tamales are proof that a meatless filling can steal the show. Rajas are strips of roasted poblano pepper, and here they are paired with melty white cheese such as Oaxaca or Monterey Jack, often with a slice of tomato or onion. The peppers are roasted until the skins blister, then sweated in a covered bowl so the skins slip right off. Each tamale gets a few strips and a finger of cheese, so every bite has smoky pepper and a soft, stretchy center.

You will need: 6 poblano peppers, 1 onion (sliced), 1 tablespoon oil, salt, 12 ounces Oaxaca or Monterey Jack cheese cut into sticks, 1 tomato (thinly sliced, optional), 30 soaked corn husks, 1 batch prepared masa.

How to make it: 1. Roast the poblanos under the broiler, turning, until blistered. 2. Cover in a bowl for 10 minutes, then peel, seed and slice into strips. 3. Saute the onion in oil until soft and add the pepper strips and salt. 4. Spread masa on each husk, add peppers, a cheese stick and tomato. 5. Fold and steam about 70 minutes.

Sweet Tamales With Pineapple and Raisins

Tamales de dulce are the dessert of the tamalada and the sweetest of all Christmas tamales, and children often wait all day for them. The masa is sweetened with sugar and cinnamon, sometimes tinted pink, and studded with raisins, crushed pineapple, pecans or shredded coconut. They are lighter than a cake but just as festive, and they pair beautifully with a cup of hot chocolate on Christmas morning. Make a small batch alongside the savory tamales and mark the husks with a tied strip so nobody bites into a sweet one by surprise.

You will need: 4 cups masa harina, 1 cup softened lard or vegetable shortening, 1 cup sugar, 1 1/2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 1/2 cups warm pineapple juice or water, 1 cup well-drained crushed pineapple, 3/4 cup raisins, a few drops red food coloring (optional), 30 soaked corn husks.

How to make it: 1. Beat the lard until fluffy. 2. Mix the masa harina, sugar, cinnamon, baking powder and salt, then beat in with the warm juice until soft and spreadable. 3. Fold in the pineapple, raisins and coloring. 4. Spread on husks, fold and tie the ends. 5. Steam about 60 minutes.

Bean and Cheese Christmas Tamales

Bean and cheese tamales are the budget-friendly workhorse of Christmas tamales, and many families make dozens of them to feed a crowd. Refried pinto beans seasoned with a little chile and cumin are spread over the masa, then topped with a strip of cheese and sometimes a slice of jalapeno. They are filling, easy to make in big batches and perfect for vegetarian guests if you use vegetable shortening and vegetable broth. They also reheat very well, so they are a smart choice for freezing.

You will need: 3 cups refried pinto beans, 1 teaspoon chili powder, 1/2 teaspoon cumin, 10 ounces Monterey Jack or queso fresco cut into strips, pickled jalapeno slices (optional), 30 soaked corn husks, 1 batch masa made with shortening and vegetable broth.

How to make it: 1. Warm the beans with the chili powder and cumin until thick. 2. Spread masa on each husk. 3. Add a spoon of beans, a strip of cheese and a jalapeno slice. 4. Fold the sides over and turn up the tail. 5. Steam about 70 minutes.

Chicken Mole Tamales Wrapped in Banana Leaves

In Oaxaca, tamales are often wrapped in banana leaves instead of corn husks, which makes them softer, more moist and gently fragrant. Chicken in mole negro, a deep sauce of dried chiles, spices, seeds and a little chocolate, is one of the most loved fillings. Making mole from scratch is a project, so many home cooks use a good prepared mole paste thinned with broth. The banana leaves are briefly warmed to make them flexible, then folded into neat rectangular packets.

You will need: 1 package banana leaves (thawed if frozen), 1 cup prepared mole paste, 3 cups chicken broth, 4 cups shredded cooked chicken, 1 batch prepared masa, kitchen string or strips of leaf for tying.

How to make it: 1. Cut the leaves into 10-inch squares and pass them over a warm pan or under hot tap water until pliable. 2. Whisk the mole paste with broth over low heat until smooth and thick, then add the chicken. 3. Spread masa in a square on each leaf and top with mole chicken. 4. Fold into packets and tie. 5. Steam about 90 minutes.

Texas-Style Tamales: Small, Thin and Full of Chile

Texas-style tamales are usually smaller and slimmer than many Mexican versions, with a thinner layer of masa and a well-seasoned chile meat filling. They are sold by the dozen across Texas during the holidays, and many families there buy a few dozen even if they also make their own. Because they are small, they steam faster and are easy to eat out of hand. Serve them with a spoon of chili con carne on top for a true Texas Christmas Eve plate.

You will need: 2 pounds beef chuck or pork, 3 tablespoons chili powder, 1 teaspoon cumin, 2 garlic cloves, salt, 1 cup cooking broth, 50 small soaked corn husks, 1 batch masa seasoned with 2 tablespoons chili powder.

How to make it: 1. Simmer the meat with garlic and salt until tender, then shred finely. 2. Cook the meat with the chili powder, cumin and broth until thick. 3. Spread a thin layer of masa on each small husk. 4. Add a narrow line of filling and roll tightly. 5. Steam about 50 minutes.

Salvadoran Tamales de Gallina

In El Salvador, tamales de gallina are the Christmas tamales many families wait for all year. The masa is cooked on the stove first until it is smooth and silky, then wrapped around chicken, a tomato and pepper sauce, a slice of potato and sometimes a chickpea or an olive. Like many Central American tamales, they are wrapped in banana leaves, which gives them a tender, almost custardy texture. Families often serve them with crusty bread and a cup of coffee late at night after Christmas Eve services.

You will need: 4 cups masa harina, 6 cups chicken broth, 1 cup oil or lard, salt, 4 cups cooked chicken pieces, 2 cups tomato sauce cooked with onion and green pepper, 2 potatoes (peeled and sliced), 1/2 cup cooked chickpeas, green olives (optional), banana leaves.

How to make it: 1. Whisk the masa harina into the broth with the oil and salt and cook over medium heat, stirring, until thick and glossy, about 20 minutes. 2. Cool slightly. 3. Spoon masa onto a warmed banana leaf and add chicken, sauce, potato and chickpeas. 4. Fold into packets. 5. Steam about 90 minutes.

Guatemalan Tamales Colorados and Potato Paches

Guatemalan families have their own rich tamale traditions. Tamales colorados get their red color from a recado, a cooked sauce of tomatoes, dried chiles and toasted pumpkin and sesame seeds, and they are filled with pork or chicken and wrapped in banana leaves. They are a classic of Christmas Eve and New Year celebrations. Paches are a cousin made with a mashed potato and rice masa, popular in the highlands. If you love holiday food traditions from many countries, see our Christmas Eve dinner traditions from around the world.

You will need: For the recado: 4 tomatoes, 2 dried guaque (guajillo) chiles, 1 dried pasa (ancho) chile, 2 tablespoons pumpkin seeds, 2 tablespoons sesame seeds, 1 small cinnamon stick, salt. Plus 1 batch cooked masa (as for Salvadoran tamales), 2 pounds cooked pork or chicken, strips of red bell pepper, banana leaves.

How to make it: 1. Toast the seeds, chiles and cinnamon in a dry pan. 2. Simmer the tomatoes, then blend everything with a little water and cook the recado 10 minutes. 3. Stir some recado into the cooked masa. 4. Spoon masa onto banana leaves and add meat, recado and a pepper strip. 5. Fold, tie and steam about 2 hours.

Uchepos: Fresh Corn Tamales From Michoacan

Uchepos come from the state of Michoacan and are made from fresh sweet corn instead of dried masa. The kernels are blended with a little milk, sugar and butter into a thick batter, then wrapped in fresh green corn husks. The result is tender, slightly sweet and delicate. Uchepos are traditionally served with a spoon of crema, crumbled fresh cheese and a mild tomato salsa. They are a lovely addition to your Christmas tamales spread, and you can use frozen corn in winter when fresh ears are hard to find.

You will need: 6 cups fresh or thawed frozen corn kernels, 1/2 cup milk, 1/4 cup softened butter, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, fresh or soaked corn husks, crema, crumbled queso fresco and mild salsa for serving.

How to make it: 1. Blend the corn with the milk until thick but slightly textured. 2. Beat in the butter, sugar, baking powder and salt. 3. Spoon 3 tablespoons onto each husk and fold loosely. 4. Stand them in a steamer and steam about 60 minutes, until firm. 5. Rest 10 minutes and serve with crema, cheese and salsa.

Red Chile Beef Tamales

Beef tamales are a favorite in northern Mexico and much of the American Southwest. A chuck roast or beef cheeks are slow-cooked until they fall apart, then folded into a red chile sauce with a touch of vinegar and oregano. Some families stir in a few raisins or a sliced green olive for a little sweet and salty surprise. Make the beef a day ahead: the flavor improves overnight, the fat is easy to skim from the cold broth, and tamalada day is much calmer.

You will need: 3 pounds beef chuck roast, 1 onion, 3 garlic cloves, salt, 10 dried New Mexico or guajillo chiles, 1 teaspoon cumin, 1 teaspoon dried oregano, 1 tablespoon vinegar, 40 soaked corn husks, 1 batch prepared masa.

How to make it: 1. Simmer the beef with onion, garlic and salt about 3 hours until tender. 2. Soak the stemmed, seeded chiles in hot water. 3. Blend the chiles with cumin, oregano, vinegar and 2 cups broth, then strain. 4. Shred the beef and simmer it in the sauce until thick. 5. Fill, fold and steam about 75 minutes.

How to Soak and Prepare Corn Husks

Every batch of Christmas tamales begins with the husks. Dried corn husks are stiff and brittle straight from the bag, so they need a good soak before they can wrap anything. Put them in a large bowl or a clean sink, cover with very hot water and weigh them down with a plate so they stay under. After 30 minutes to an hour they become soft and flexible. Pick out any silk or debris, and save torn pieces: they make perfect ties for sweet tamales and can patch a small husk. Keep the soaked husks covered with a damp towel while you work.

You will need: 1 bag dried corn husks (about 50 to 60), a large bowl or clean sink, very hot water, a heavy plate, a clean damp kitchen towel.

How to make it: 1. Separate the husks and rinse off dust. 2. Cover with very hot water and weigh down with a plate. 3. Soak 30 to 60 minutes until pliable. 4. Drain and pat dry, smooth side up. 5. Tear a few narrow strips for ties and keep everything under a damp towel.

How to Make Light, Fluffy Masa for Christmas Tamales

Great Christmas tamales start with masa that is light, moist and full of flavor. The old trick is to whip the lard or shortening until it is pale and fluffy, then beat in masa harina and warm broth a little at a time. Many grandmothers check it with the float test: drop a small ball of masa into a glass of cold water. If it floats, it has enough air. If it sinks, keep beating for a few more minutes. Season it well, since masa tastes milder after steaming. In El Salvador and much of Central America, cooks stir the masa in a big pot on the stove instead.

You will need: 1 1/3 cups lard or vegetable shortening, 4 cups masa harina for tamales, 2 teaspoons baking powder, 2 teaspoons salt, 3 to 3 1/2 cups warm broth (from your filling), 2 to 3 tablespoons chile sauce (optional, for red tamales).

How to make it: 1. Beat the lard in a stand mixer about 3 minutes until very fluffy. 2. Mix the masa harina, baking powder and salt. 3. Add the dry mix and warm broth in turns, beating well. 4. Beat 5 more minutes until soft like thick hummus. 5. Do the float test and adjust salt and broth.

How to Spread the Masa and Fold Tamales

Spreading masa for Christmas tamales is the job everyone learns first at a tamalada, and it goes fast once you get the rhythm. Lay a soaked husk smooth side up with the wide end toward you. Using the back of a spoon or a small spatula, spread a thin, even layer over the upper two thirds of the wide end, leaving a border on one side. Add the filling down the center, fold one side over, then the other, and turn the narrow tail up. Many families put younger kids in charge of counting.

You will need: Soaked corn husks, prepared masa, your fillings in bowls, a large spoon or small offset spatula, a sheet pan to hold folded tamales, a damp towel.

How to make it: 1. Place the husk smooth side up, wide end toward you. 2. Spread about 1/4 cup masa in a thin layer, leaving a 1-inch border on the sides. 3. Add 1 to 2 tablespoons of filling in the center. 4. Fold the long sides over each other. 5. Fold the narrow tail up and lay seam side down.

How to Steam Christmas Tamales Without Burning the Pot

Steaming is where Christmas tamales become tender and set. Stand the tamales upright, open end up, in a steamer basket over a few inches of water, packing them snugly so they do not unroll. Cover them with extra husks and a damp towel before the lid goes on. Keep the water at a steady simmer and check it every 20 to 30 minutes, adding boiling water from a kettle so the pot never runs dry. Tamales are done when the masa pulls cleanly away from the husk.

You will need: A tall steamer pot or stockpot with a rack, water, extra corn husks, a clean kitchen towel, a kettle of hot water for refilling, tongs.

How to make it: 1. Pour water into the pot just below the rack. 2. Stand the tamales upright, open end up, packed snugly. 3. Cover with extra husks, a damp towel and the lid. 4. Steam over medium heat 60 to 90 minutes, topping up the water as needed. 5. Test one: if the masa pulls away cleanly, rest them 15 minutes before serving.

How to Freeze and Reheat Christmas Tamales

Christmas tamales freeze beautifully, which is why so many families make dozens and dozens at once. Let the steamed tamales cool completely, then pack them in their husks in freezer bags, pressing out the air. They keep for about six months. To reheat, steam them straight from frozen for 20 to 30 minutes, or wrap a couple in a damp paper towel and microwave them for a quick lunch. Many cooks also love leftover tamales unwrapped and browned in a skillet with an egg on top.

You will need: Cooled steamed tamales, zip-top freezer bags or airtight containers, a marker for labels, a steamer or microwave, damp paper towels.

How to make it: 1. Cool the tamales completely on a sheet pan. 2. Pack them in their husks into freezer bags, a dozen per bag, and press out the air. 3. Label with the filling and date and freeze up to 6 months. 4. Steam from frozen 20 to 30 minutes until hot in the center. 5. Or microwave one or two wrapped in a damp towel for 2 to 3 minutes.