Green Chile and Cheese Tamales (Tamales Verdes) Recipe

If you have a passion for authentic Mexican cuisine, you are going to absolutely adore these Green Chile and Cheese Tamales (Tamales Verdes). This dish perfectly marries the comforting softness of homemade masa, the gentle heat and earthiness of roasted green chiles, and the luscious melt of Mexican cheeses. Each bite bursts with vibrant flavors and a touch of smoky charm, making these tamales an unforgettable staple that you’ll want to share with everyone at your table. Whether you’re a tamale novice or a seasoned maker, the experience of preparing these is just as rewarding as digging into their steamy, flavorful goodness.

Ingredients You’ll Need

Every ingredient in this recipe plays an essential role in bringing your Green Chile and Cheese Tamales (Tamales Verdes) to life. The simplicity of the elements is what allows the bold flavors to shine through, from the freshly nixtamalized corn masa to the roasted green chiles and melting cheese that create the star filling.

• Masa nixtamalized corn dough (½ batch): This homemade masa provides the soft, tender base with authentic texture intrinsic to tamales.
• Dried corn husks: Soaked until pliable, these hold the tamales together and impart a subtle corn aroma during steaming.
• Vegetable or olive oil (1 tbsp): Helps sauté your aromatics and meld flavors in the filling beautifully.
• White onion (¼ medium, finely diced): Adds a mild sweetness and depth when sautéed.
• Ripe tomato (1 small, diced): Balances with a touch of acidity and freshness.
• Garlic clove (1, minced): For aromatic warmth that elevates the overall flavor.
• Roasted green chiles (10, peeled and chopped): Choose Anaheim, Pueblo, or Hatch to bring that signature smoky, slightly spicy kick.
• Chicken broth (2 tbsp): Adds moisture and umami, making the filling irresistibly creamy.
• Shredded Mexican melting cheese (1½ cups): Asadero, Oaxaca, Chihuahua, or Mexican Muenster create a luscious, gooey center.
• Kosher salt and freshly ground black pepper (¼ tsp each, plus more to taste): Enhance and balance the overall flavor profile.

How to Make Green Chile and Cheese Tamales (Tamales Verdes)

Step 1: Prepare the Masa

Start with making your homemade masa dough from nixtamalized corn. Use half the amount of your full recipe to prepare enough for about 35 tamales. The masa should be soft and pliable but sturdy enough to hold your filling without falling apart. Set this aside while you prepare the rest.

Step 2: Soak Corn Husks

Place dried corn husks in a bowl of hot water and let them soak for 30 to 45 minutes until they become soft and flexible. Soft husks are essential for wrapping your tamales neatly and ensuring they steam perfectly. Drain the husks well and set them on a clean towel to keep handy.

Step 3: Make the Green Chile & Cheese Filling

Heat your oil in a saucepan over medium heat. Toss in the finely diced onion, diced tomato, and minced garlic, sautéing for about one minute until fragrant and softened. Next, stir in the chopped roasted green chiles along with kosher salt and black pepper to taste. Pour in the chicken broth and reduce the heat to let the mixture simmer gently for three to five minutes. Lastly, lower the heat and stir in the shredded melted cheese until you achieve a creamy, smooth filling. Taste and adjust seasoning as needed, then keep this warm.

Step 4: Assemble the Tamales

Grab one soaked corn husk with the smooth side facing up. Spread one to two tablespoons of masa in a thin oval shape across the center of the husk, leaving the edges clean to fold. Add one to two teaspoons of the green chile and cheese filling in a line down the middle of the masa. Fold one side of the husk over the filling, then fold the other side on top, wrapping the tamal snugly. Finally, fold the narrow end of the husk up toward the center. Place the assembled tamal seam-side down and repeat until all the masa and filling are used.

Step 5: Steam the Tamales

Prepare your tamale steamer or a large pot with a strainer insert to keep the tamales out of direct water. Add water below but not touching the steamer rack. Drop in two pennies; when they rattle, it signals a proper boil, and if they fall silent, the water is running low. Line the rack with some soaked husks, then stand the tamales upright with the open ends facing up, leaving space so steam can circulate. Cover and bring to a boil. Reduce heat to medium once you hear the pennies, then steam for 45 to 60 minutes, checking occasionally to ensure there is still water. To test doneness, unwrap one tamal — it should hold its shape firmly and peel away easily from the husk.

Step 6: Serve

Once cooked, promptly remove the tamales from the steamer to prevent overcooking. Serve them warm with your favorite salsas, crema, or an extra drizzle of green chile sauce to amp up the flavor even more.

How to Serve Green Chile and Cheese Tamales (Tamales Verdes)

Garnishes

Simple garnishes elevate these tamales to the next level. Fresh cilantro adds a bright herbaceous touch, while a dollop of Mexican crema or sour cream brings a cooling creaminess that complements the mild heat of the green chiles. Sprinkle some crumbled queso fresco on top for an extra layer of texture and flavor.

Side Dishes

Pair your Green Chile and Cheese Tamales (Tamales Verdes) with fresh, lively sides like a crisp jicama slaw or a tangy cucumber salad to add refreshing crunch. Refried beans and Mexican rice also work beautifully to round out the meal, giving you a hearty, satisfying spread.

Creative Ways to Present

For a fun twist, try serving tamales on individual festive plates with colorful woven liners or banana leaf accents. You can also make a tamale platter with an assortment of salsas—green, red, and smoky chipotle—and little bowls of pickled vegetables, encouraging guests to build their perfect bites.

Make Ahead and Storage

Storing Leftovers

If you have any tamales left, store them tightly wrapped in plastic wrap or in an airtight container in the refrigerator. They will keep fresh for 3 to 4 days without losing their delightful texture or flavor.

Freezing

Green Chile and Cheese Tamales (Tamales Verdes) freeze exceptionally well. Wrap each tamal individually in plastic wrap and place in an airtight freezer bag or container. They can be frozen for up to two months, making them perfect to prepare in advance for busy days.

Reheating

To reheat, steam frozen or refrigerated tamales for 20–30 minutes until piping hot and tender. Alternatively, microwave them wrapped in a damp paper towel for a quicker option, but steaming helps maintain their soft, authentic texture best.

FAQs

Can I make Green Chile and Cheese Tamales (Tamales Verdes) without homemade masa?

Yes! While homemade masa offers the most authentic flavor and texture, you can use masa harina mixed with water and lard or oil as a convenient substitute. Just be sure to adjust the moisture for a soft yet workable dough.

What types of green chiles are best for tamales?

Anaheim, Pueblo, and Hatch chiles are excellent choices because they offer a nice balance of mild to moderate heat with smoky undertones, perfect for tamale filling without overwhelming the palate.

Can I make these tamales vegetarian?

Absolutely. Simply replace the chicken broth with vegetable broth or water. The cheese and green chile filling remains rich and flavorful without animal products.

How do I know when tamales are fully cooked?

The tamales are done when the masa easily pulls away from the corn husk without sticking and they maintain their shape when unwrapped. Steaming time generally ranges from 45 to 60 minutes depending on size and quantity.

Can I use other cheeses in the filling?

Yes, feel free to experiment with melting Mexican cheeses like Queso Chihuahua, Asadero, Oaxaca, or even a mild Monterey Jack for a creamy filling that complements the green chile perfectly.

Final Thoughts

There’s something truly special about making and enjoying Green Chile and Cheese Tamales (Tamales Verdes) that warms both your hands and your heart. From the moment the aroma fills your kitchen to the first melty, spicy bite, this recipe is a celebration of tradition and flavor you can savor any day. I encourage you to give these tamales a try—you’ll not only create a delicious meal but also memories worth sharing!

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