Oklahoma Char-Grilled Tamales on the Arteflame

Introduction

These Oklahoma-style tamales are grilled to perfection on the Arteflame, gaining an unforgettable smoky flavor and lightly crispy texture. Forget steaming—once you try this technique, you’ll never go back. The Arteflame’s flat top griddle lets you hit each tamale with the perfect amount of heat, making it the ideal way to crisp up your masa while keeping the inside tender and savory.

Ingredients

• 12 traditional tamales (store-bought or homemade), fully cooked and wrapped in corn husks
• 2 tablespoons unsalted butter (melted for brushing)
• Chopped cilantro (optional garnish)
• Crumbled queso fresco (optional topping)
• Favorite salsa for serving

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack dry firewood over the napkins and light the paper to start your fire.
3. Wait approximately 20 minutes for the flat griddle to come up to grilling temperature. The center grill grate will be ideal for high temp searing, over 1,000°F, and the outer griddle will give you multiple heat zones for perfect cook control.

Step 2: Prepare the tamales

1. While the grill is heating up, brush each tamale lightly with melted butter. This enhances flavor and helps create a beautiful crisp texture on the griddle.

Step 3: Grill the tamales

1. Place the butter-brushed tamales directly on the Arteflame flat top cooktop, closer to the center for more heat or toward the outer ring for a slower cook.
2. Grill each side for about 4–6 minutes, rotating carefully until the husks are golden brown and slightly crispy all over.
3. Avoid placing the tamales over the center grate; the direct fire is best reserved for high-heat meats.

Step 4: Finish and serve

1. Once evenly grilled, remove tamales from the Arteflame and let them rest for a few minutes.
2. Unwrap and top with queso fresco, fresh cilantro, and your favorite salsa. Serve hot off the grill!

Tips

• Always heat your tamales on the hot zone of the griddle first, then move them to the outer ring to prevent over-crisping.
• You can leave tamales wrapped in husk to prevent drying and overcooking.
• Melted butter helps brown the masa and adds flavor—use generously!
• The Arteflame's flat surface ensures even browning without burning thanks to its consistent steel heat.
• Only use cooked tamales; Arteflame is not a steamer, but a high-end grill best for final crisping and reheating.

Variations

1. Green Chile & Cheese Tamales: Use veggie tamales filled with roasted green chile and Oaxaca cheese for a milder, cheesy variation.
2. Spicy Jalapeño Tamales: Brush with jalapeño-infused butter and top with a hot verde salsa for extra kick.
3. Sweet Corn Tamales: Try grilling dessert tamales filled with sweetened corn or pineapple—grill on cooler zones to avoid caramelizing too fast.
4. Pulled Pork Red Chile Tamales: Grill pork-filled tamales and serve with red chile sauce and pickled onions.
5. Vegetarian Black Bean Tamales: Use a vegetarian black bean filling and add a grilled smoky salsa for a hearty vegan option.

Best pairings

• Grilled Elote (Mexican Street Corn) with cotija cheese and lime
• Charred Salsa Roja made directly on the Arteflame griddle
• Classic margarita with a tajín rim
• Mexican rice and grilled black beans
• Fresh guacamole and Arteflame-grilled tortilla chips

Conclusion

Using your Arteflame Grill for Oklahoma Char-Grilled Tamales adds rustic, smoky depth and a beautiful masa crunch that steaming just can't achieve. With little cleanup and full grill-top control, this method makes tamale nights quick, easy, and impossibly delicious—Southwestern flair in every bite!