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Green Chile and Cheese Tamales (Tamales Verdes) Recipe

Green Chile and Cheese Tamales (Tamales Verdes) Recipe
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★★★★★

5.3 from 28 reviews

Delight in traditional Mexican flavors with these Green Chile and Cheese Tamales (Tamales Verdes), featuring a creamy and slightly spicy green chile and cheese filling wrapped in soft homemade masa and steamed to perfection. Perfect as a comforting meal or festive treat.

Ingredients

Scale

For the Masa

  • ½ batch of homemade tamale masa nixtamalized corn dough (enough for ~35 tamales)

For the Tamales

  • 1 bag dried corn husks, soaked until pliable

For the Green Chile & Cheese Filling

  • 1 tbsp vegetable or olive oil
  • ¼ medium white onion, finely diced
  • 1 small ripe tomato, diced
  • 1 garlic clove, minced
  • 10 roasted, peeled, and chopped green chiles (Anaheim, Pueblo, or Hatch)
  • 2 tbsp chicken broth (approximately ⅛ cup)
  • 1½ cups shredded Mexican melting cheese (Asadero, Oaxaca, Chihuahua, or Mexican Muenster)
  • ¼ tsp kosher salt, plus more to taste
  • ¼ tsp freshly ground black pepper, plus more to taste

Instructions

  1. Prepare the Masa: Make your homemade masa using a nixtamalized corn dough recipe. Use half the quantity of the full masa recipe, yielding enough dough for approximately 35 tamales. Set aside while preparing other components.
  2. Soak Corn Husks: Place dried corn husks in hot water and soak them for 30 to 45 minutes until they become soft and pliable, then drain well and set aside for assembly.
  3. Make the Green Chile & Cheese Filling: Heat the vegetable or olive oil over medium heat in a saucepan. Add the diced onion, tomato, and minced garlic and sauté for about one minute until they release their fragrance. Stir in the roasted and chopped green chiles. Season the mixture with kosher salt and freshly ground black pepper. Pour in the chicken broth and simmer gently for 3 to 5 minutes to meld the flavors. Reduce the heat and stir in the shredded cheese until it melts completely into a creamy filling. Taste and adjust the seasoning as needed. Keep the filling warm.
  4. Assemble the Tamales: Select a soaked corn husk and lay it smooth side up on a flat surface. Spread 1 to 2 tablespoons of the masa dough in a thin oval shape in the center of the husk, leaving the edges free. Place 1 to 2 teaspoons of the green chile and cheese filling in a line down the center of the masa. Fold one side of the husk over the filling, then fold the other side over it, followed by folding the bottom narrow end up towards the center to enclose the filling securely. Place the tamal seam-side down. Repeat this process with remaining ingredients.
  5. Steam the Tamales: Prepare a tamale steamer or a large pot fitted with a strainer insert. Add water below the level of the rack ensuring the tamales will remain dry during steaming. Place two pennies in the water; their rattling indicates boiling and alerts to when water runs low. Line the rack with some of the soaked corn husks. Stand the tamales upright on the rack, open ends facing upward, allowing space between them for even cooking. Cover and bring the water to a boil. When the pennies begin rattling, reduce heat to medium. Steam the tamales for 45 to 60 minutes, adding hot water periodically if the pennies fall silent, ensuring continuous steaming. To test doneness, unwrap one tamal; it should hold its shape firmly and the masa should separate easily from the husk.
  6. Serve: Remove tamales promptly once fully cooked to avoid overcooking. Serve warm, accompanied by salsa, crema, or extra green chile sauce as desired for added flavor.

Notes

  • Ensure corn husks are well-soaked to prevent tearing during assembly.
  • Use freshly roasted green chiles for best flavor; roasting enhances their natural smoky taste.
  • Adjust cheese quantity or variety based on spiciness and melting properties preferred.
  • Keep an eye on water levels during steaming to prevent burning and uneven cooking.
  • Tamales can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat by steaming until warm.

Nutrition

Keywords: tamales, green chile tamales, Mexican tamales, cheese tamales, tamales verdes, traditional Mexican recipe, homemade tamales

Find it online: https://cheframiflavor.com/green-chile-and-cheese-tamales-tamales-verdes-recipe/