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November 11, 2020

Shortcut Green Chile Corn Tamales with Cheese


The balanced combo of Mexican blend cheese, roasted chiles, and roasted corn mixed in moist, delicious masa make for a delightfully delicious at-home meal.

Green Chile Corn Tamales with Cheese

 This is not your traditional green chile corn tamale recipe,  but an easy shortcut to a delicious tamal.  I love the traditional recipe but these tamales are filled with roasted green chile, roasted corn, cheese blended right into the masa.


Store-bought prepared tamale masa, if available, makes this recipe quick and easy.  


Green Chile Corn Tamales with Cheese

How to Make Green Chile Corn Tamales with Cheese

Tamale Corn Husks: Husk needs to soak for an hour in hot water to rehydrate to be pliable. 

Tamale Masa (dough):  In a large bowl mix dry ingredients, add broth or water, and mix thoroughly. Set aside.  Whip lard or shortening in stand up mixer.  Add the moisten cornflour mixture to the whipped lard/or shortening mixture. Mix until a pea-size piece of masa floats in a cup of cold water. 
Shortcut:  If you have access to buying ready-made masa from a tortilleria, or store, you can go straight to adding fillings.*


Mixing Tamale Masa

*Add corn, green chiles, cheese to masa, stir thoroughly.  Refrigerate until ready to assemble tamales.

Rinse soften corn husks of silk and debris, pat dry. Place into a covered dish or a large plastic bag to prevent them from drying out. Use only the larger and medium-sized husks to wrap the tamales.
Add 3 tablespoons of green chile corn mixture 4 inches down from the pointed end of the husk, to the center of corn husk, fold over each side, then fold top and tie.


Pour 1 inch (2.5 cm) of water into a large pot and add a steamer basket. Arrange the tamales vertically (opening up) in the basket. Bring the water in the pot to a boil then reduce the heat. Cover with lid. Add water every 20 minutes and simmer the tamales for 1 to 1 1/2 hours. Tamales are cook when the dough pulls from the tamale husk easily. Let tamales sit for 30 minutes before eating, or refrigerate when cool in a food storage bag. 

Instant pot instructions: 
Pour 1 cup water into the Instant Pot and insert the steam rack. 

Arrange the tamales on the rack, standing them upright. Lock the lid in place and turn the valve to Sealing.

Press the Manual/Pressure Cook button and set the cook time for 40 minutes at high pressure.  Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.

Carefully remove the lid and transfer the tamales to a plate. Let stand for 15–30 minutes to set up before serving.


Storing Green Chile Corn Tamales

Once the tamales are cooled completely, get a large, airtight plastic container or several heavy-duty resealable plastic bags. Place the tamales inside the container, setting them flat so they retain their shape once they’ve been thawed. Do not pack too many tamales in one container. Seal the container, write the storage date with a marker then stick in the freezer.

Cooked tamales can be placed in the fridge for up to one week or freezer for a couple of months. 

How to Serve Green Chile Corn Tamales
  • Serve Green Chile Corn Tamales topped with a Tomatillo Salsa, or red chile sauce. 
  • Drizzle with Mexican Crema, or sour cream. 
  • Add a side of rice and beans
Green Chile Corn Tamales with cheese, topped with green salsa

Green Chile Corn Tamales

The balanced combo of Mexican blend cheese, roasted chiles, and roasted corn mixed in moist, delicious masa make for a delightfully delicious at-home meal.

Ingredients:
  • 6 cups Maseca Tamal or Masa Harina corn flour or ready-made masa (skip to fillings)*
  • 2 tsp salt
  • 1 tbsp baking powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups lard or shortening
  • 5 cups chicken broth or water/ combination
  • 1  12 oz package roasted corn, slightly warmed and drained*
  • 4 -7 oz. can fire-roasted diced green chiles, drained
  • 4 cups Mexican blend shredded cheese
  • 1 4 oz. can diced jalapeno (optional)
  • 1 8 oz. package Tamale Corn Husks
Instructions:
  1. Soak corn husks for 1 hour in very hot water
  2. In a large bowl combine dry ingredients together.
  3. Add chicken broth or water, mix thoroughly in the stand mixer or by hand until you have a soft moist dough
  4. In a standup mixer, mix the lard/shortening with the paddle attachment until light and fluffy.
  5. Add the masa and continue beating until the batter becomes smooth and slightly sticky. Drop a pea-size piece of tamale masa(dough) into cold water, if the dough floats...your dough is ready
  6. Add corn, 4 cans green chiles, cheese, and jalapenos (optional)to masa, blend thoroughly.
  7. Rinse soften corn husks and pat dry. Place into a covered dish or a large plastic bag to prevent them from drying out. Use only the larger and medium-sized husks to wrap the tamales.
  8. Add 3 tablespoons of green chile corn mixture 4 inches down from the pointed end of the husk, to the center of corn husk, fold over each side, then fold top and tie.
  9. Pour 1-2 inches of water into a large pot and add a steamer basket. Arrange the tamales vertically (opening up) in the basket.
  10. Bring the water in the pot to a boil then reduce the heat. Cover with lid. Add water every 20 minutes and simmer the tamales for 1 to 1 1/2 hours.
  11. Tamales are cook when the dough pulls from the tamale husk easily. Let tamales sit for 30 minutes before eating, or refrigerate when cool in a food storage bag.
Instant Pot cooking
  1. Pour 1 cup water into the Instant Pot and insert the steam rack. Arrange the tamales on the rack, standing them upright. Lock the lid in place and turn the valve to Sealing. Press the Manual/Pressure Cook button and set the cook time for 40 minutes at high pressure. Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam. Carefully remove the lid and transfer the tamales to a plate. Let stand for 15–30 minutes to set up before serving.


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