From Food & Wine

To make his tamales, Guillermo Pernot of Cuba Libre in Philadelphia mashes masa dough and a slow-braised pork filling together in a saucepan instead of assembling the tamales one by one. He also steams the tamales in aluminum foil instead of the traditional corn husks. Grace Parisi mixes store-bought rotisserie chicken and cheddar cheese into a quick dough, then she wraps the tamales in plastic before steaming them.

Quick Chicken-and-Cheese Tamales

From Better Homes and Gardens

Hot Tamale Pie

From Better Homes and Gardens

You will need a 5- to 6-quart Dutch oven and steamer or a tamale steamer for this Mexican-inspired main dish recipe. For a shortcut version of the homemade sauce, substitute canned enchilada sauce.

David's Red Chile Tamales

From Pace Salsa & Picante

Yes, you can make tamales at home...and this version combines an unusual mix of ingredients, like chipotle, lime, raisins and peanuts, to make an absolutely mouthwatering dish.

Picante Pulled Pork Tamales

From Better Homes and Gardens

You will need a 5- to 6-quart Dutch oven and steamer or a tamale steamer for this Mexican-inspired main dish. Creamed and whole kernel corn add nice texture to the filling.

Green Chile and Cheese Tamales

From Ladies' Home Journal

These corn and shrimp tamales wrapped in corn husks are the real deal. Serve them when entertaining for a dinner that guests will be sure to remember.

Tamales

From Smithfield

Big bold and spicy flavors cooked in a slow cooker.

Tamale Pork Pie

From Better Homes and Gardens

Looking for the perfect dinner for those busy weeknights? We've got you covered! Rich ground beef, bright tomatoes and briny olives are perfectly balanced by a sweet corn-muffin topping in this dish that is sure to satisfy even the most insatiable appetites. Substitute ground turkey for beef to cut calories without sacrificing flavor, or go vegetarian with a combination of red and black beans.

Tamale Pies - Everyday Easy

From Diabetic Living

Lean pork loin means full flavor and low fat in this Mexican main dish that's suitable for diabetic meal plans.

Pepper Pork Tamales

From RO*TEL

Ground beef, corn, and black beans in a savory sauce, topped with polenta slices and cheddar cheese.

No-Bake Tamale Pie

From EatingWell

This version of tamales, made into a casserole rather than little cornhusk-wrapped bundles, can be whipped up in minutes and has the same great taste and texture of traditional tamales. It's filled with shrimp here, but this is a forgiving recipe that works well stuffed with whatever you like. Quick-cooking seafood, such as scallops, cheese or even some of the mole also make great fillings. Serve the casserole topped with Three Sisters Black Mole or your favorite salsa. Adapted from Chef Jesus Gonzalez, Chef of La Cocina Que Canta at Rancho La Puerta.

Shrimp Tamale Casserole with Three Sisters Black Mole

From EatingWell

Tamales are a sign of celebration at holiday gatherings in Mexican households on both sides of the border, especially for occasions like Christmas Eve or New Year's Eve dinner. Here we stuff them with creamy winter squash, black beans and tangy goat cheese.

Squash, Black Bean & Goat Cheese Tamales