Green Chile and Cheese Tamales (Tamales Verdes)

Green Chile and Cheese Tamales (Tamales Verdes)

Ingredients

For the Masa

½ batch homemade masa for tamales (from nixtamalized corn dough; see my masa recipe)

For the Tamales

1 bag dried corn husks (to be soaked until pliable)

For the Green Chile and Cheese Filling

1 tablespoon vegetable oil (or olive oil)

¼ medium white onion, finely diced

1 small ripe tomato, diced

1 garlic clove, minced (fresh)

10 roasted, peeled, and chopped green chiles (Anaheim, Pueblo, or Hatch)

2 tablespoons chicken broth (about ⅛ cup)

1 ½ cups shredded Mexican melting cheese (such as Asadero, Oaxaca, Chihuahua, or Mexican Muenster)

¼ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

Instructions

1. Prepare the Masa

Begin by preparing a batch of homemade masa using the nixtamalization process (see my detailed masa recipe).

For this tamale recipe, you’ll only need half the amount listed in that recipe—enough for approximately 35 tamales. (Refer to the notes section of the masa recipe for exact half-batch measurements).

2. Soak the Corn Husks

Place the corn husks in a large bowl or pot of hot water.

Let them soak for 30–45 minutes, or until soft and pliable.

Once softened, drain them well in a colander.

3. Make the Green Chile and Cheese Filling

Heat the oil in a medium saucepan over medium heat.

Add the diced onion, tomato, and garlic. Sauté for about 1 minute until fragrant.

Stir in the roasted and diced green chiles.

Season with salt and pepper, then pour in the chicken broth. Simmer for 3–5 minutes to blend the flavors.

Taste and adjust seasoning if needed.

Reduce heat to low, add the shredded cheese, and stir until melted and creamy.

Remove from heat and set aside.

4. Assemble the Tamales

Select a medium-to-large corn husk. Place it in your palm with the smooth side facing up (rough side down).

Spoon 1–2 tablespoons of masa into the center. Use the back of the spoon to spread it into an oval shape, leaving the edges of the husk uncovered.

Add 1–2 teaspoons of the chile-cheese filling in a line down the middle of the masa.

Fold the sides of the husk over the filling, overlapping one side over the other. Then fold the narrow end of the husk upward toward the center.

Lay the folded tamales seam side down while you prepare the rest.

5. Steam the Tamales

Fill the bottom of a tamale steamer (or large pot with a strainer insert) with water. Drop in two pennies—their rattle will signal when the water is boiling and when it runs low.

Make sure the water level stays below the steamer insert, so the tamales don’t get wet. Line the rack with a few soaked husks.

Arrange the tamales standing upright, open end facing up. Leave space for steam to circulate. If needed, steam in batches.

Cover the pot and bring the water to a boil. You should hear the pennies rattling.

Lower the heat to medium and steam for 45–60 minutes. If the pennies go silent, add more hot water carefully along the side (not over the tamales).

To check doneness, unwrap one tamal: it should hold its shape and easily pull away from the husk.

Once fully cooked, remove tamales from the pot immediately to avoid overcooking. Transfer to a clean bowl or container.