A tamale is a traditional Mexican dish with many flavors. We can use anything to make a tamale, but corn is always present. There is an exciting way to cook tamales. People use corn husks and banana leaves to cover and cook the dish. Several things can be tried with tamales. You can serve it with multiple side dishes at the same time.
The mixing in a tamale is in the form of a dough, and the main ingredient is always corn. Along with corn, you can choose anything for the dish, like vegetables, peppers, or cheese. When you perfectly cook the tamale and take it out, you can serve it on a plate or use the same corn husk. It has to be very sustainable for our environment.
If you are wondering what sauce you can eat with tamales, then don’t worry. Multiple things are there to try with tamales. In this article, I will try to mention everything related to tamales and the things to try them with.
1. What are Tamales?
Let’s first know what tamales are. Tamales are Mexican dishes and are very traditional1. They taste delicious because they have corn in them. They are making tamales using only traditional spices.
The only correct way to make tamales is by wrapping them in corn husks or banana leaves. It has a flavorful taste, and some meat is in it. People often use some sauce with it to add more flavor and fragrance. We will talk about them in the later part of this article. The texture is very smooth in this dish.
2. What are Tamales Wrapped In?
It is an exciting thing about a tamale because it is not cooked like any ordinary dish. The traditional way to cook a tamale is to wrap it with the help of a corn husk or a banana leaf.2 This method continues to cook tamales because it is the only way to cook them to the exact right point.
Usually, people use these wraps to serve the tamales after cooking them. It has meat, so you must cook them for a long time. Cook tamales in a way that you do not undercook or overcook them. This factor can affect the overall taste of your dish.
3. How to Make Tamales?
Tamale is easy to make and cook. They don’t need a lot of utensils or ingredients to make them. You are free to use different meat or vegetables. You can also use cheese in them to add a very creamy texture. People can also make them and store them in a deep freezer to use later.
In the festive season, you might not have the time to make them when you need them, so you should freeze them beforehand. Keep them out of the fridge for a few hours when you plan to cook them. They are very healthy because they are steamed. You can start with the corn husks.
Cut more significant pieces and cut them evenly and ensure they are big enough to put all the stuffing inside. Add some water and let it boil. After boiling the water, turn off the gas and put all the corn husks in that pan. Make sure that all the corn husks are sunk in warm water. Keep them there until you prepare the filling of the tamale.
Also, consider participating in a culinary holiday or a food tour where you can learn the traditional techniques and recipes for making tamales, allowing you to enjoy this beloved dish with family and friends during the holiday season and beyond.
4. Tamale’s Filling
The great thing about tamales is that you can put anything inside them as a filling. For this recipe, we will include both meat and vegetables. A little cheese on top will be good, too. Start by preparing to make the dough. You would need some corn flour and oil. Any oil would be refined, but it would be great if you could use corn oil. Also, add some salt to it and make the dough. Now, for the filling, finely chop some vegetables.
All the vegetables that you have, cut them all and cook them. On the other hand, cook some chicken and cut it into small pieces. If you can, then grill both the chicken and vegetables. Try to use corn oil to saute different vegetables and cook some chicken.
Now, spread a corn husk soaked in warm water on a smooth surface. Now, with the help of a spoon, put some corn dough on it and spread it evenly. You can put your vegetables and chicken in and fold the corn husk.
Add some cheese in the middle of the filling for the creamy texture. Take some rope or a thin string of corn husks and tie it. Repeat the same process to make the other tamales, and when they are all ready, take a steamer and cook them. It is better to serve them when they come straight out of the steamer for better taste and texture.
5. Replacement of Corn Husk
According to the traditional recipe, everyone is supposed to make tamales in corn husk only, but in some cases, getting them is impossible. You can use some banana leaves if you cannot get corn husks. Start by boiling some water. Now wash the banana leaves and cut them into equal-sized pieces.
Once done, please put them in the warm water and close the lid. This process allows the banana leaves to soften up so you can easily fold them. Tying the tamales with banana leaves might be impossible, so use some rope instead. Once all the tamales are ready, you can use the same banana leaves to serve your tamales.
6. What Do You Do If You Don’t Have a Steamer?
There is a possibility that not everyone has a Steamer at home, and this section is especially for all these types of people. If you do not have a steamer, a pot with a filter can be used. Please use the steel stainer and not the one made with plastic.
Put some water in the pot’s base, put the filter on top of it, and then put all your tamales on it and cover it. Let it steam for at least ten minutes, and then put them out. Tamales are ready to eat. You can also use some of the toppings while serving it.
7. What Sauce to Eat with Tamales?
Tamales are very flexible, and we can put anything in them. While you put some vegetables and meat in it, you can add some sauce to add flavor. Here, you can find some sauces to try with your tamales.
7.1. Enchilada Sauce
Enchilada Sauce is a very simple and easy sauce recipe to try. First, you will need a pot to make it, and then add some olive oil. Let the oil warm on low heat, then add some fine flour. Cook until the flour is golden brown, and please remember to stir it continuously. Once it is done, add a generous amount of tomato sauce and cook it well.
Add some vegetable broth and cook it on a simmer for a few minutes. After that, you can turn the heat off and add some spices, like green chili, oregano, salt, and black pepper. When everything is mixed, add it to your tamale filling and cook it. If you want to try it, don’t cook the sauce again with the tamales; eat them separately.
You can also store this sauce for months, but you need to keep it in your deep freezer. You can add the store-bought version for tomato sauce and make it at some point. You only need to pick red tomatoes and boil them. Once they are cooked, make a puree and strain it.
7.2. Red Chile Sauce
Red Chile Sauce is a Mexican sauce that pairs well with tamales. It would be best if you used ancho chiles to prepare this sauce. Ancho chiles are a very special kind of pepper3, and they are used chiefly in Mexican households. They are in dried form, so take a skillet, put it on gas, and put all the ancho chiles in it. Cook them, but don’t burn them. Once cooked, please put them in warm water and leave them there for some time.
In the meantime, peel some garlic cloves. Put the soaked chile in the blender and then add garlic to it. Blend them and strain them. Now, Put some oil in a pan and let it warm up. Now pour the puree in it and add some salt, too. Cook it and let it cool down for some time. Remove all the seeds from the pepper beforehand. You can store it for many months if you want.
7.3. Red Chili Sauce
Don’t confuse Red Chili Sauce with red chile sauce because they differ entirely. To make this, you need to use whole red chili peppers. Take some chilies and soak them in some warm water. Add the red chilies, one or two tomatoes, and some garlic to the blender. Blend until it’s turned into a fine paste, then strain it.
Now add the strainer sauce to a pan, add some salt, and cook it for some time. If you don’t like to eat something too spicy, add the ratio of tomatoes and reduce the red chilies. Once it is cooked, use it in your tamales instantly or set it to cool down for some time. Put the rest in a glass container and store it in your freezer.
7.4. Salsa Verde
Salsa verde is another very famous Mexican sauce with tomatillos in it for the most part. Just like their name tomatillos are similar to tomatoes in appearance too, they are very green in color and sour too. You can start by roasting your tomatillos and some jalapeno with them. On the other hand, take a blender and put some onion, lemon juice, and salt in.
Now blend everything. By this time, your tomatillos should be grilled, and then add them to the blender and blend with everything else. If you like avocados, then add some to your blender. When everything is mixed, your salsa verde is ready to serve.
7.5. Sour Cream Sauce
The sour cream sauce goes well with almost everything. This recipe will need some onion, garlic, salt, chives, and a significant amount of sour cream. This recipe is very simple because you don’t have to cook anything. Take some sour cream in a bowl and stir it to give it a smooth texture. On the other hand, finely chop some garlic, onion, and chives.
It would be way better to use the fresh chives to add the element of freshness. You can add some milk, too. The milk is used to make the sauce smooth and loosen its consistency. You can control the consistency by using the right amount of milk. Now, the sour cream sauce is ready to eat.
7.6. Green Chili Sauce
Green Chili Sauce needs everything that almost all of us have at our homes. Start by picking some green chilies or jalapenos, and ensure they are not too big or too small. The medium-sized chilies have flavor, and they are not very spicy. Take a blender, chop the jalapeno, and put them in it.
Now chop and add some coriander, lemon juice, and salt. Blend everything and make a fine puree. Once done, use it in your tamales. This sauce can easily be combined with any dish and has a refreshing flavor.
7.7. Green Enchilada Sauce
Green Enchilada Sauce is also one of the many famous Mexican dishes. Use some green chili to make this sauce. If you don’t have much time, buy roasted green chilies from a supermarket, cut some in half, and roast them. On the other hand, dice some garlic and onion. Add them to a pan and cook them until the onion turns golden brown.
Now, take a blender and put onion, garlic, and green chilies in it and blend them until it makes a fine paste. You don’t have to cook it because it is served as it is. You can also add some jalapeno to make it more spicy. Now, you can use this green enchilada sauce in your tamales. Also, add cheese.
7.8. Roasted Poblano Peppers Sauce
Roasted Poblano Peppers Sauce is not too spicy; it has a mild flavor. Start by roasting the poblano peppers, which will have a smoky flavor. Once they are roasted, blend them in a blender. Put some oil in a pan and cook garlic in it. Then, add some onion and cook it.
Add the roasted poblano peppers puree and chicken broth to the pan when everything is done. Cook everything until the sauce is a little thick in consistency. Add some salt, pepper, and cumin to add more flavor. Add some heavy cream to make it creamy when it is about to cook. Leave the sauce until it cools down properly, and then you can use it in your tamales.
7.9. Mole Sauce
The mole sauce has a burst of flavor. It is a Mexican sauce and has a combination of chilies with some nuts. Making this sauce can be time-consuming, but it will all be worth it. It would be best if you used chiles to make this sauce. Start by roasting all the chile you want to use in this recipe.
Boil some vegetable or chicken broth in a pan and add it to the blender and the roasted chile. Let the chiles soak in the chicken broth for some time, and in the meantime, cook some tomatoes in a pan. Add the tomatoes to the blender. Cook onion, garlic, peanuts, raisins, and berries in a pan.
Cook everything until soft. Add this mixture to the blender and blend. Now, take a pan and add the puree in it along with some broth. Also, add some chocolate and salt to it. Cook until it thickens. It is ready to serve with your tamales now.
7.10. Authentic Tamale Sauce
This sauce is mainly used in the pork or beef tamales. It is always made with dried red chilies. You can use any red chili to make this authentic sauce as long as they are dried. You can try combining many different chilies until you find your ideal sauce. Cut some tomatoes into four halves along with the peppers.
Remove the seeds from the peppers if you don’t want to make it too spicy. Boil them together in some broth. Add some salt and pepper, too. Now add everything to a blender and blend it. This is the authentic tamale sauce, and it is also super easy to make. Try it with your tamales at least once.
8. How to Store Tamales
It is a very time-consuming process to make tamales, so people often try to store them for a longer time. It is possible to store tamales if you have a deep freezer.
Put all the tamales you want to store in an airtight bag or container, then put them in a deep freezer. You will follow the correct process and then store them for several months. Like tamales, you can store all kinds of sauces for a long time. Avoid plastic containers while storing the sauces to avoid any chemical reaction.
Final Note
This article solely talked about tamales and what sauce you can have with them. They are a Mexican dish, and people love to eat them. We are free to make them in many different ways because it depends on us to choose the ingredients. There is always some meat in an authentic tamal, but if you don’t eat meat, use vegetables only.
The masa in this dish, made of corn and wrapped in corn husks while cooking, imparts a dominant corn flavor.
We discussed many different sauces to try with tamales and the proper recipe to make them at home. These sauces incorporate many kinds of peppers and chilies, typically roasting them to achieve a smoky flavor. Try making these sauces at home and savor the taste.
- Pilcher, J. M. (1996). Tamales or timbales: Cuisine and the formation of Mexican national identity, 1821–1911. The Americas, 53(2), 193-216. ↩︎
- Lascurain, M., López-Binnqüist, C., Avendaño, S., & Covarrubias, M. (2017). The plants leaves used to wrap tamales in the Mexican state of Veracruz. Economic Botany, 71, 374-379. ↩︎
- Toledo-Aguilar, R., López-Sánchez, H., López, P. A., Aguilar-Rincón, V. H., Vaquera-Huerta, H., Santacruz-Varela, A., … & Ramírez-Meraz, M. (2023). Morphological diversity of ancho chile pepper landraces from Mexico. Plant Genetic Resources, 21(4), 340-348. ↩︎
Last Updated on by riyaspeaks
