Crispy Grilled Chicago-Style Tamales: A Windy City Classic on the Arteflame

Introduction

Chicago street food is a genre all its own—gritty, flavor-packed, and steeped in history. While the Chicago-style hot dog gets all the glory, the locals know that the “Tom Tom” style tamale is the unsung hero of the yellow stands. Unlike traditional handmade Latin American tamales, these are machine-extruded cornmeal tubes filled with seasoned beef, designed for speed and comfort. Typically, they are steamed, resulting in a soft texture. However, we are reinventing this Illinois icon by taking it to the Arteflame grill. Cooking these on the flat-top griddle transforms the texture completely, creating a golden, crispy exterior that snaps when you bite into it, while keeping the inside soft and savory. Whether you are serving them “Mother-in-Law” style in a bun or simply smothered in chili, the wood-fired sear adds a depth of flavor that steaming simply cannot achieve. Get ready to experience a true taste of Chicago with a smoky backyard twist.

Ingredients

• 6 Chicago-style beef tamales (frozen or thawed; brands like Tom Tom or Supreme are authentic)
• 1 cup Chicago-style chili (meat sauce, beanless is traditional)
• 1/2 cup white onion, finely diced
• Yellow mustard
• Sport peppers (to taste)
• Dill pickle spears or cucumber slices
• 2 Roma tomatoes, cut into wedges
• Celery salt
• 6 Hot dog buns (optional, for “Mother-in-Law” sandwiches)
• Vegetable oil or butter (for coating the grill surface)

Instructions

Step 1: Fire Up the Arteflame

1. Start your Arteflame grill by building a fire in the center using three pieces of paper towel soaked in vegetable oil, topped with hardwood logs.
2. Allow the fire to burn for about 20 minutes until you have a solid bed of coals and the cooktop reaches searing temperature.
3. Lightly oil the flat steel cooktop to ensure a non-stick surface.

Step 2: Grill the Tamales

1. Remove the tamales from their packaging (remove paper wrappers if present).
2. Place the tamales directly on the flat cooktop surface. Aim for the medium-heat zone, not directly next to the open flame, to prevent burning the cornmeal before the inside is hot.
3. Grill for about 5-7 minutes, rolling them occasionally. You are looking for a golden-brown, slightly crispy outer crust to form on all sides.
4. If using buns, place them face down on the outer edge of the grill for the last minute to toast lightly.

Step 3: Heat the Chili and Prep Toppings

1. While the tamales are searing, place a small cast-iron sauce pot on the flat top containing the chili. Stir occasionally until piping hot.
2. Move the diced onions near the tamales for a quick sauté if you prefer them cooked, or keep them raw for that classic sharp crunch.

Step 4: Assembly

1. For a Tamale Boat: Place the grilled tamales in a bowl or paper boat. Smother with the hot chili. Top generously with mustard, onions, sport peppers, cucumber slices, tomato wedges, and a heavy shake of celery salt.
2. For a Mother-in-Law Sandwich: Place the grilled tamale inside the toasted bun. Top with chili, followed by the full “dragged through the garden” Chicago topping list (mustard, onion, vivid green relish, pickle, tomato, sport peppers, celery salt).
3. Serve immediately while steaming hot.

Tips

The secret to a perfect grilled Chicago tamale is patience with the crust. Unlike a hot dog, the cornmeal casing needs time to dehydrate slightly and crisp up on the steel griddle. Don't rush this process; the texture contrast between the crunchy skin and the soft beef center is what makes the Arteflame version superior to the steamer. If you are using frozen tamales, it is best to let them thaw slightly before grilling to ensure the center heats through without burning the outside. Furthermore, when applying the celery salt, be generous—it is the signature scent of Chicago street food. If you cannot find specific “Chicago-style” chili, any savory, bean-free meat sauce or Coney sauce works well as a substitute. Keep the heat moderate; if the grill is too hot, the cornmeal might stick, so keep the surface well-oiled.

Variations

While the classic Chicago style is sacred to many, the Arteflame offers the versatility to experiment. You can easily adapt this recipe to suit different flavor profiles or dietary preferences. Here are a few ways to mix it up:

• Cheesy Tamale: After rolling the tamale, place a slice of sharp cheddar or American cheese on top and cover with a basting dome for 30 seconds to melt it before adding chili.
• The Breakfast Tamale: Serve the grilled tamale alongside two fried eggs cooked on the flat top and a side of bacon for a hearty Midwestern breakfast.
• Southwest Style: Swap the Chicago chili for green hatch chile salsa and top with queso fresco and cilantro.
• The “Humdinger”: A variation found in some old-school diners involving a mixture of melted cheese and chili poured over the tamale.
• Vegetarian Option: Use veggie-filled corn tamales and a plant-based chili topping.

Best pairings

Chicago street food is heavy, salty, and savory, so it requires beverages and sides that can cut through the richness. The classic pairing is, without a doubt, an ice-cold Root Beer or a crisp RC Cola, both of which are staples at Illinois hot dog stands. If you are enjoying this in the backyard with adults, a local Chicago lager (like Old Style or a craft pilsner) complements the cornmeal and spicy sport peppers perfectly. For sides, you don't need much since the Mother-in-Law is a carb-heavy sandwich, but a handful of crinkle-cut fries cooked on the Arteflame or crispy onion rings make for a fantastic accompaniment. Finish the meal with something light, like grilled fruit, to cleanse the palate after the heavy spices.

Conclusion

Grilling Chicago-style tamales on the Arteflame is more than just cooking a meal; it's paying homage to a culinary tradition that has fueled the Windy City for generations. By moving the cooking process from a steam pot to a wood-fired griddle, you elevate a humble, machine-made snack into a gourmet experience with texture and smoky flavor. Whether you eat them straight out of the wrapper or nestled in a poppy seed bun loaded with neon green relish and sport peppers, these tamales are a conversation starter. Fire up the grill, gather your friends, and enjoy a bite of Illinois history right in your own backyard.