Green Chile and Cheese Tamales (Tamales Verdes)

Masa

1. Begin by making homemade masa using the nixtamalization process for tamales outlined in my other blog post. Note: For this tamales recipe, use half the quantity specified in the masa recipe, which will yield enough masa for about 35 tamales. Specific directions for half a batch can be found in the notes section of that recipe card.

Corn Husks

1. Soak the corn husks in a large bowl or pot of hot water for 30-45 minutes, or until softened. This will make them pliable and easier to work with.
2. Drain the husks in a colander.

Green Chile and Cheese Filling

1. Heat the olive oil in a medium saucepan and sauté the onion, tomato, and garlic for 1 minute.
2. Add the diced green chiles and stir to combine.
3. Add salt, pepper, and chicken broth and let everything simmer for 3-5 minutes. 
4. Taste and adjust seasoning as needed.
5. Lower heat to low and add shredded cheese.
6. Once the cheese is melted, turn off the heat and set chile aside.

Assemble Tamales

1. Choose a medium-sized to large corn husk. Lay the husk on the palm of your hand with the smooth side facing up (the rougher side should be facing out).
2. Add a generous tablespoon or two of masa to the center of the corn husk. Use the back of the spoon to gently spread the masa into an oval-shaped bed, avoiding the edges of the husk.
3. Spoon a generous teaspoon or two of the green chile and cheese into the center of the masa, creating a line down the middle. The exact amount of the masa and filling will depend on the size of the corn husk.
4. Fold the sides of the husk over the filling, one on top of the other. Then fold the narrow ends down toward the center. Lay the folded tamales seam side down on a flat surface until all tamales are filled and wrapped.

Steaming

1. Add water and two pennies to the bottom of a steamer pot for tamales (or a large pot with a strainer). Ensure the water level remains below the steamer insert to prevent the tamales from getting wet. Line the rack with soaked and drained corn husks.
2. Stand the tamales upright on the rack, open end facing up. Arrange them comfortably so steam can circulate evenly. If the pot is too crowded, steam them in batches.
3. Cover the pot and bring to a boil. You should hear the pennies rattling at the bottom of the pot.
4. Reduce heat to medium and simmer for 45-60 minutes. If at any time the pennies stop rattling, it means the pot is out of water. Add more hot water to the bottom, being cautious not to pour over the tamales.
5. Carefully remove a tamal from the pot and unwrap the husk. A fully cooked tamal will hold its shape and easily separate from the husk without sticking.
6. Once the tamales are cooked, carefully remove them from the pot to prevent overcooking from residual heat. Place them in a separate bowl or container.