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Fried Tamale on a Stick

(4 reviews)
Fried Tamale on a Stick
  • Prep Time 40 min
  • Total Time 2 hr 40 min
  • Servings 20
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Fried Tamale on a Stick

Beef-stuffed tamale that is steamed, then fried, then put on a stick and served with salsa.


pound prepared taco meat
cups masa harina
cups warm water
cup butter
Oil for frying


  • 1 Make your favorite taco meat, whether it be with Old El Paso™ seasoning from a packet or a homemade spice blend with sauteed peppers and onions. Allow to cool.
  • 2 Prepare tamale dough by mixing butter and masa harina and salt, then slowly adding the water. The dough should become wet and moldable. It should be around the consistency of peanut butter.
  • 3 Flatten some dough in your hand, then add a spoonful of your taco meat, then wrap the dough around the meat forming a ball.
  • 4 Steam your tamale balls for about two hours.
  • 5 Remove the balls from the steamer, dust with flour, and fry for a few minutes until browned on all sides.
  • 6 Serve with salsa.
See Step By Step


Fried Tamale on a Stick

As prepared by The Food in my Beard,

Tamales are one of my favorite things in the world.

They’re a simple, gluten-free bread that is as easy to make as tossing together a few ingredients and steaming for a few hours. Once you get the basics down, the possibilities are endless! Fill it with anything from ground beef, stewed meats, or fresh veggies. Augment the dough with fresh corn, sweet potatoes, or even squash.

Today I decided to try a handheld snack version of the popular Mexican treat. Normally these are steamed and served in a corn husk, but mine are on a stick!

Tamale dough ingredients

This tamale dough is butter, masa harina, salt, and water. Mix it up with your hands.

Taco meat

Make your favorite taco meat. Feel free to use a taco seasoning packet, or your favorite blend of spices with peppers and onions.

Steamer substitute: mesh strainer and boiling water

Don’t let not having a steamer stop you from making these! I just used a mesh strainer over a large pot of boiling water.

Inside the tamales

A little bit of tamale dough, some of the meat filling, and a little cheese.

Rolled and filled tamale balls

Nice little balls filled with goodness.

Steaming the tamale balls

Steamed tamale balls

After steaming for two hours they are nice and soft.

Frying tamale balls

Give them a quick dredge in flour and toss ‘em into the fryer.

Fried Tamale on a Stick with bite out of it

Serve with salsa! These things are awesome. Slightly crunchy on the outside, soft and tender on the inside, and filled with savory meat!

Dan Whalen sometimes thinks things that ain’t broken still need fixing. He has been blogging for almost 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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Nutrition Information 

No nutrition information available for this recipe
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