Easy Tamale Pie Recipe (2024)

FAQs

What is tamale pie made of? ›

Tamale pie is prepared with a cornmeal crust and typical tamale fillings arranged in several layers. Beef is traditionally used, but it can also be prepared using other meats such as chicken and turkey meat, and can also be prepared as a meatless dish.

Cornmeal is coarsely ground hominy often used as a breading, in cornbread, and more. Masa harina is made from hominy that is treated with a lye solution and ground very fine, more like flour. It is used to make tortillas, tamale dough, and the soup dumplings chochoyotes.

Tamales are a dish of corn masa that is sometimes filled, then wrapped in corn husks or banana leaves and steamed. Tamales are primarily associated with Mexican cuisine, but they have been incorporated into the culinary traditions of many Central and South American communities.

What Is a Tamale? A tamale is a traditional Mesoamerican dish made of filled masa dough steamed in a corn husk. Masa is a maize dough made from ground nixtamalized corn.

Smooth-ground masa is used for tortillas and practically all other dishes, except certain tamales, for which coarse-ground masa is preferred.

Vegetable shortening is a meat-free and dairy-free substitute for lard, allowing you to serve tamales to meat eaters and vegans alike. That said, there are other substitutes for lard that will work well in tamale recipes as well, like refined coconut oil, butter, and avocado oil.

Convenience is a big plus for me, so I opt for instant masa harina to make masa for tamales. Some brands like Maseca and Masabrosa have a variety of options to choose from. Their masa harinas made specifically for tamales have a coarser grind, which yields a masa with a bit of a gritty texture.

Otherwise, you'll get grainy tamales that aren't as soft as they could be. Plus you'll see the masa expand and rise when the baking soda activates. It's pretty cool, actually!

They're great quick, prepared meals—simply heat and serve, creating a fiesta in your mouth! With 6 grams of protein, these individually wrapped beef tamales pair well with any side dishes like salads, plantains, and beans.

Despite how they are made or what they are filled with, tamales symbolize more than just a meal to Latin families. Tamales are about tradition - bringing multiple generations together in a labor of love often accompanied by warm memories and laughter.

How many tamales per person? ›

Estimate how many guests will come to your party and for the main meal, calculate between 2 and 3 tamales per person if you're serving them by themselves except for a frothy hot chocolate, champurrado or an agua fresca. For dessert, consider 1 or 2 per person.

Tamales are rich in certain vitamins, minerals, and antioxidants. They're generally a good source of vitamin B3 (niacin) since the nixtamalization process enhances niacin's bioavailability—the amount of niacin that can be absorbed by our bodies—, per a 2016 study.

The fillings range from simple to elaborate. In some countries, the masa is filled with a simple piece of chicken or pork. Most tamales have elaborate slow-cooked seasoned meat fillings (usually chicken or pork), sometimes with vegetables (potatoes, corn, peppers, or carrots), cheeses, dried fruits, and olives.

Sweet tamales are a Mexican dessert made from a sweet masa corn dough and filled with a variety of fruit, nut and sugary fillings. Common fillings include raisins, pineapples, fruit preserves, cajeta and dulce de leche.

A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves.

WATER, BEEF, TOMATOES (WATER, TOMATO PASTE), CORN MEAL, CORN FLOUR, CONTAINS 2% OR LESS OF MODIFIED CORNSTARCH (CONTAINS ERYTHORBIC ACID), MASA FLOUR (GROUND YELLOW CORN, TRACE OF LIME), SALT, CHILI POWDER (CHILI PEPPERS, FLAVORING), PAPRIKA, SPICE.