The balanced combo of Mexican blend cheese, roasted chiles, and roasted corn mixed in moist, delicious masa makes for a delightfully delicious at-home meal.
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, and cheese blended right into the masa.
Store-bought prepared tamale masa, if available, makes this recipe quick and easy.
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 a stand-up mixer. Add the moist corn masa flour 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.*
*Add corn, green chiles, and cheese to masa, and stir thoroughly. Refrigerate until ready to assemble tamales.
Rinse and soften corn husks of silk and debris, and pat dry. Place them 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 the 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 cooked 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 of 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 seal.
- Press the Manual/Pressure Cook button and set the cooking time to 40 minutes at high pressure. Let the steam release naturally for about 10 minutes, then turn the valve to vent 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 it 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
To store cooked tamales first cool them down, then put them in a Ziplock bag, and refrigerate. Tamales can last between 4-7 days in the fridge or up to 6 months in the freezer.
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Green Corn Tamales
