How to Make Green Chili and Cheese Tamales: A Step-by-Step Guide

Particularly during the holidays or other special occasions, tamales are a classic and delectable Mexican meal that unites families. Green chile and cheese tamales are among the most popular and delectable varieties; they are the ideal fusion of savory, creamy, and spicy flavors, all wrapped in fluffy, soft masa.

Don’t worry if you’ve always wanted to prepare tamales at home but were afraid. From making the masa to perfectly steaming the tamales, this guide will take you through each step.

Ingredients Needed for Green Chili and Cheese Tamales

Let’s collect all the needed ingredients before we begin the tasks.

For the Masa (Dough):

• 4 cups masa harina (corn flour for tamales)

• 3 cups warm vegetable broth (or water)

• 1 cup unsalted butter or lard (softened)

• 1 teaspoon baking powder

• 1 teaspoon salt

For the Filling:

• 2 cups roasted green chilies, chopped (Anaheim, Hatch, or Poblano work best)

• 2 cups shredded cheese (Oaxaca, Monterey Jack, or Cheddar)

• 1 teaspoon garlic powder

• ½ teaspoon cumin

• ½ teaspoon salt

• ½ teaspoon black pepper

Other Essentials:

• 20–25 dried maize husks that have been soaked for at least half an hour in warm water

• Big steamer pot

• Optional kitchen thread for tying tamales

Step 1: Preparing the Corn Husks

The corn husks must be supple and flexible to comfortably wrap around the filling.

• To get rid of any dust or dirt, rinse the husks.

• Put them in a big dish and pour warm water over them. Give them a minimum of half an hour to an hour to soak.

• After the husks are soft, drain them and use a fresh towel to pat them dry.

Step 2: The Masa (Dough) Making Process

A perfect tamale starts with the masa. It must be well-seasoned, fluffy, and light.

• Add the baking powder, salt, and masa harina to a large mixing basin.

• Beat the butter (or lard) using a hand mixer or stand mixer for approximately three minutes, or until it is light and fluffy.

• Using the heated broth as a substitute, gradually incorporate the masa mixture into the beaten butter.

• Keep mixing until the masa is smooth and has the consistency of peanut butter, making it spreadable. Add a little additional broth if it seems too dry.

Step 3: Preparing the Green Chili and Cheese Filling

The tamales’ mouthwatering flavor comes from this filling.

• Roast the chilies if they aren’t previously roasted. Place them over an open flame or in the oven at 450°F (230°C) until the skin blackens. Peel and cut after letting cool.

• Combine the chopped chilies, shredded cheese, cumin, garlic powder, salt, and black pepper in a bowl.

• After thoroughly mixing, set aside.

Step 4: Putting the Tamales Together

The exciting part of assembling everything now begins.

• Lay a corn husk flat, with the wider end at the top.

• Spread about 2 tablespoons of masa onto the center of the husk, leaving about 1 inch of space at the edges.

• Place about 1 tablespoon of the green chili and cheese filling in the center of the masa.

• Fold one side of the husk over the filling, then fold the other side over to create a tight wrap.

• Fold the bottom end of the husk up and secure it. You can tie it with kitchen twine or just place it seam-side down.

Step 5: Steaming the Tamales

The last step in perfectly cooking your tamales is steaming.

• Pour about 2 inches of water into a large steamer pot and heat to a medium simmer.

• Place the tamales in the steamer upright, open side up. To assist keep them erect, place a small, heatproof bowl in the middle.

• Put a moist kitchen towel over the tamales and cover the saucepan with the lid.

• Make sure the water doesn’t run out by periodically checking the steam for 60 to 90 minutes (add more if necessary).

• Take one tamale out and give it a few minutes to rest to see whether it’s done. They are ready if the husk separates from the masa with ease.

Step 6: Serving and Enjoying

Before serving, give your tamales ten minutes or so to rest after cooking. Serve them with:

• Salsa verde or red salsa

• Guacamole or sour cream

• Mexican rice and beans

Tips on How to Keep and Warm Tamales

Here’s how to keep leftovers if you have any or want to prepare them in advance:

• Refrigerate: You can store tamales for up to five days in an airtight container.

• Freeze: Place each tamale in a freezer bag after wrapping it in plastic wrap. They have a three-month shelf life.

To reheat:

• Steam for 15 minutes (or 30 minutes if frozen) in a steamer.

• Wrap in a moist paper towel and place in the microwave for one to two minutes.

Final Thoughts

Although it may take some time to make green chili and cheese tamales, the end product is well worth the effort! Whether it’s for a holiday feast or just a tasty handmade treat, these tamales are a terrific way to gather family and friends together.

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