• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Delicious from scratch logo

  • RECIPES
    • Drinks
    • Brunch
    • Dinner
    • Party food
    • Dessert
    • Vegan recipes
  • PHOTOGRAPHY
  • ABOUT
    • CONTACT
  • PORTFOLIO

Why I love Mexican tamales

By Nancy Anne Harbord

Instagram

We don’t eat Mexican tamales very much in the UK, but we are missing out.

They have become one of my favourite dishes to make at home. Traditionally made with lard, I use butter instead, whipped up with stock and cornmeal (masa) to make a wonderfully creamy, moussy dough. This is then layered with filling, wrapped in baking paper and steamed until set and beautifully tender.

They reheat very well the next day for a superlative brunch.

The dough for my recipe (stuffed with halloumi, spinach and peanuts) is based on one by Serious Eats – check out their website or find mine in my cookbook.

Nancy Anne Harbord

Welcome! I'm Nancy. I specialise in fresh, colourful dishes that show just how wonderful vegetarian food can be. I work as a food photographer, food stylist, prop stylist, recipe developer and chef – See my portfolio

Reader Interactions

Primary Sidebar

Copyright © 2013-2023 • Nancy Anne Harbord • food photographer - recipe developer • Contact