Tamales Verdes with Green Chile, Corn & Cheese
These Tamales Verdes are so easy to make you'll be a pro in no time! The masa is mixed with roasted chile, corn & cheese and it's delicious!
- Prep time
- 1 hr 30 min
- Cook time
- 1 hr 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2½ lbs prepared masa
- 2 cups fresh corn kernels (3 whole corns) (okay to use frozen corn)
- 2 cups oaxaca or jack cheese (or any other melting cheese) (shredded)
- 2 cups roasted, diced poblano or anaheim peppers (see note )
- 1 ½ tablespoon sugar
- ½ cup milk
- dried husks
Instructions
- 1
Soak the husks in a large container covered in boiling water for 20 or more minutes.
- 2
Prepare the masa, Roast the peppers and chop, shred the cheese and cut the corn kernels.
- 3
Place the prepared masa in a large bowl and add the chopped peppers, shredded cheese, corn kernels and 1½ tablespoons sugar.
- 4
Mix with your hands to integrate all ingredients.
- 5
Add the ½ cup milk gradually if mixture is too dense to spread easily. Mix until the masa is spreadable.
- 6
Spread about ¼ cup masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and ¼ inch from the top. Divide dough evenly, spreading onto 12 large corn husks or 24 smaller ones.
- 7
Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
- 8
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up.
- 9
Steam for one and a half hour on medium heat.
- 10
When tamales are ready, they should still be very moist but pull away from the corn husk easily and hold together.
- 11
Let tamales rest for 15 minutes before serving.