Tamales Verdes with Green Chile, Corn & Cheese
User Reviews
5
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Prep Time
1 hr 30 mins
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Cook Time
1 hr 30 mins
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Total Time
3 hrs
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Servings
12 tamales
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Calories
173 kcal
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Course
Main Course
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Cuisine
Mexican
Tamales Verdes with Green Chile, Corn & Cheese
Description
Tamales Verdes with Green Chile, Corn & Cheese begins with soaking dried corn husks in boiling water until pliable. The masa dough is prepared with roasted green peppers (poblanos, Anaheim, or canned roasted chile), shredded Oaxaca or similar melting cheese, fresh or frozen corn kernels, and sugar. Milk is added as needed for spreadable consistency.
About a quarter cup of the masa mixture is spread over each soaked husk, leaving some margin around the edges. The husks are folded tightly to form packets. The tamales are then steamed in a pot set up with a steamer insert over boiling water until fully cooked and firm to the touch.
The outcome is moist, soft tamales featuring the sweetness of corn and mild heat from the green chiles balanced by the creamy melted cheese throughout. This recipe allows substitution with canned roasted green chile to simplify the roasting step without compromising flavor.
Ingredients
- 2½ lbs masa prepared
- 2 cups corn kernel okay to use frozen corn, from 3 whole corns
- 2 cups Oaxaca cheese shredded, or jack cheese or any other melting cheese
- 2 cups poblano pepper see note, roasted, diced or anaheim peppers
- 1 ½ tablespoon sugar
- ½ cup milk
- dried husks
Instructions
Prepare ingredients
- Soak the husks in a large container covered in boiling water for 20 or more minutes.
- Prepare the masa, Roast the peppers and chop, shred the cheese and cut the corn kernels.
Mix
- Place the prepared masa in a large bowl and add the chopped peppers, shredded cheese, corn kernels and 1½ tablespoons sugar.
- Mix with your hands to integrate all ingredients.
- Add the ½ cup milk gradually if mixture is too dense to spread easily. Mix until the masa is spreadable.
Assemble Tamales
- Spread about ¼ cup masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and ¼ inch from the top. Divide dough evenly, spreading onto 12 large corn husks or 24 smaller ones.
- Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up.
- Steam for one and a half hour on medium heat.
- When tamales are ready, they should still be very moist but pull away from the corn husk easily and hold together.
- Let tamales rest for 15 minutes before serving.
Notes
- Canned roasted green chile can be used as a convenient substitute for roasting fresh chiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12tamales
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 1Tamal | |
| Calories | 173kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 160mg | 7% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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