Green Chile And Cheese Tamales

Ingredients

Corn husks

2-⅓ cups instant corn masa flour

1 teaspoon baking powder

2 cups warm water

1 tablespoon Mazola® Chicken Flavor Bouillon Powder

½ cup Mazola® Corn Oil

1 can (4 ounces) diced green chilies, drained

4 ounces white cheese- Monterey Jack, white Ameri can OR chihuahua

Instructions

Step 1

Place 15 to 20 corn husks in a large bowl; cover with hot water for 30 minutes to soften.

Weigh husks down with a dinner plate or bowl to keep submerged.

Note: If husks are soft and flexible, using warm tap water will work fine.

If husks are very dry and brittle, use very hot tap water.

Step 2

Stir corn masa flour and baking powder in a medium mixing bowl until thoroughly combined; make a well in the center.

Whisk water and bouillon together; pour into well along with oil.

Mix thoroughly with a large spoon until dough is formed.

Let sit 5 minutes before preparing the tamales.

Step 3

Remove one corn husk from water; pat dry with paper towels and place on work surface.

Place ¼ cup masa dough in center of husk.

Pat dough with your hands into an approximate 4-½- inch by 5-inch rectangle; leaving at least 2 inches clear in lower part of the husk.

The dough should be approximately ¼-inch thick.

Step 4

Blot green chilies with paper towels.

Cut cheese into twelve thin strips, about 2-inches long. Sprinkle about 1 teaspoon green chilies in center of masa.

Add cheese.

Encase the cheese in dough by rolling the vertical edges together. (You shouldn’t be able to see the cheese).

Roll husks around the dough.

Fold up lower ⅓ to ½ of the husk.

Tie with a strip of husk torn from any smaller or misshapen husks that won’t be used in the tamale making.

Repeat with remaining tamales.

Step 5

Place a basket steamer in the bottom of a large pan.

Expand the basket to fit the pan.

Add in enough water to come to the bottom edge of the steamer basket.

Place the rolled tamales in a standing position in the steamer basket.

Place a lid on the pan; heat over medium-high heat for 35 to 45 minutes.

During this time the tamales should steam.

Occasionally, check that the tamales have plenty of steam by removing the lid.

If the water evaporates, add more as needed.

Step 6

After about 35 minutes, remove a tamale and open it to test for doneness.

The dough should be firm and the cheese will be melted.

If it is still soft and doughy, let steam a little longer and test again.

When done, remove all tamales from the pan and serve hot with salsa.

Recipe Note:

Tamale dough can be made a day ahead. Refrigerate until ready to use. Uncooked tamales can also be frozen. Do no thaw but steam frozen. Add 5 minutes to the normal steaming time.

Nutrition Information:

Nutrition Facts (per serving, assuming 1 tamale):

Frequently Asked Questions:

What is corn masa flour, and where can I find it?

Corn masa flour is a type of flour made from dried corn that has been treated with lime.

It’s commonly used in Mexican cuisine to make dishes like tortillas and tamales.

You can find it in the baking aisle or international section of most grocery stores.

Can I use fresh corn husks instead of dried ones?

Yes, you can use fresh corn husks instead of dried ones for making tamales.

However, fresh husks may be more difficult to work with, as they are less pliable.

If using fresh husks, you may need to soak them for a longer time to soften them.

What can I substitute for Mazola® Chicken Flavor Bouillon Powder?

You can substitute chicken broth or stock for Mazola® Chicken Flavor Bouillon Powder.

Simply use the same amount of chicken broth or stock in place of the bouillon powder and water.

Can I add other ingredients to the filling, like meat or vegetables?

Yes, you can customize the filling of the tamales to your liking by adding ingredients like cooked shredded chicken, beef, pork, or vegetables.

Just make sure to adjust the cooking time accordingly if using raw meat.

How do I know when the tamales are done steaming?

You can test the doneness of the tamales by opening one and checking the texture of the dough.

It should be firm and slightly springy to the touch.

The cheese should be melted, and any meat fillings should be cooked through.

Can I freeze leftover tamales for later?

Yes, you can freeze leftover tamales for later enjoyment.

Let them cool completely, then wrap them individually in plastic wrap or aluminum foil and place them in a freezer bag or airtight container.

To reheat, steam them until heated through.

What type of cheese works best for these tamales?

White cheeses such as Monterey Jack, white American, or chihuahua cheese work well for Green Chile and Cheese Tamales.

These cheeses have a mild flavor and melt nicely when steamed.

How long do tamales stay fresh after cooking?

Cooked tamales can be stored in the refrigerator for up to 3-4 days.

To reheat, steam them until heated through or microwave them for a quick option.

Can I make the masa dough ahead of time and assemble the tamales later?

Yes, you can prepare the masa dough ahead of time and store it in the refrigerator until ready to use.

Just make sure to let it come to room temperature before assembling the tamales.

What is the best way to reheat leftover tamales?

The best way to reheat leftover tamales is to steam them until heated through.

This helps maintain their texture and prevents them from drying out.

Alternatively, you can reheat them in the microwave for a quicker option.