Introduction

Take your tamales to the next level with this grilled Chicago-style recipe. Lightly grilling the corn husk-wrapped tamales enhances their texture and smoky flavor. Topped with hearty chili and melted cheese, this dish is pure comfort food with an irresistible twist. Grilling the tamales on the Arteflame grill allows them to develop a slight crisp while keeping them warm and flavorful. Serve this Illinois favorite at your next cookout for a deliciously unique dining experience!

Ingredients

• 6 frozen or fresh Chicago-style tamales
• 2 cups beef or turkey chili
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 1/4 cup chopped cilantro
• 2 tbsp unsalted butter
• 1/4 cup sour cream (optional)
• 1/2 tsp smoked paprika

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood on top of the napkins.
3. Light the paper napkins and allow the fire to heat up for about 20 minutes.

Step 2: Prepare the tamales

1. Ensure tamales are fully wrapped in their corn husks.
2. Lightly brush each tamale with melted butter for extra flavor.

Step 3: Grill the tamales

1. Place the tamales on the outer edges of the Arteflame flat cooktop, where the heat is moderate.
2. Grill for about 5–7 minutes per side, turning occasionally, until they develop a light char and crisp exterior.

Step 4: Heat the chili

1. Pour the chili directly onto the flat cooktop near the center where the heat is higher.
2. Stir occasionally until the chili is hot and slightly thickened, about 5 minutes.

Step 5: Assemble and serve

1. Place the grilled tamales on a serving plate.
2. Spoon hot chili generously over each tamale.
3. Sprinkle cheddar cheese over the chili and let it melt slightly.
4. Top with diced onions, chopped cilantro, a dash of smoked paprika, and sour cream if desired.

Tips

• For extra smoky flavor, use a mix of hardwoods on the Arteflame grill.
• Don’t overcook the tamales—grill just until slightly charred.
• Keep the heat moderate to avoid burning the corn husks.
• Serve immediately to enjoy the perfect balance of crispy and soft textures.

Variations

• Spicy Jalapeño: Add sliced jalapeños on top for an extra spicy kick.
• Tex-Mex: Use pepper jack cheese instead of cheddar and add a drizzle of taco sauce.
• BBQ Style: Swap chili for pulled pork and drizzle with BBQ sauce.
• Vegetarian: Use vegetarian tamales and black bean chili for a meat-free version.
• Breakfast Style: Top with a fried egg and avocado for a delicious morning twist.

Conclusion

Grilling Chicago-style tamales on the Arteflame grill brings out deep, smoky flavors while maintaining their soft and tender interior. This simple yet mouthwatering dish is perfect for any Illinois-inspired cookout. Try these classic tamales with different toppings and enjoy the rich flavors of the Midwest, all straight from your grill.

Best Pairings

• Crisp Mexican lager or a light pilsner.
• Grilled corn on the cob with chili-lime butter.
• Fresh coleslaw to add a refreshing crunch.
• Warm, buttered tortillas on the side.
• Pineapple or mango salsa for a sweet and tangy contrast.