Green Chile and Cheese Tamales are my absolute favorite flavor of homemade tamale! With a tender outer layer of masa harina, creamy Monterey Jack cheese, smoky green chiles and the crunch and sweetness of fresh corn, they’re irresistible! Fresh tamales are fun to assemble, cook in just minutes and freeze beautifully too.
The first tamales I had were about the size of cigars, wrapped in something like parchment paper and pulled from a can. My mom wasn’t one for drive-thru eating, so this was her style of fast food. Sometimes, on a lazy evening, we would heat them in the oven with shredded cheddar over the top and call it dinner.
Then, a little more than a decade ago I tried a traditionally made tamale, wrapped in a cornhusk and steamed. As you’ve guessed, it was not at all like what we’d eaten from a can. Since then I’ve had it in mind to try making tamales at home. But those little cornhusk packets looked so fancy, so exotic; I assumed it would be an all day ordeal.
Then a couple of weeks ago a friend loaned me The Kingston Hotel Cafe Cookbook, and I spotted a tamale recipe. It was finally time to give it a try.
I still think they look exotic, but I’m happy to tell you that they’re less difficult than they appear and are completely worth the effort.
These are a simple combination: jack cheese, green chiles and fresh corn. But now that I understand the process, I have at least a dozen other meat and vegetable combinations in mind to try.
We ate these straight from the husks without any sauce. They’re rich and full of flavor as is, but if you like sauce on your tamales here are a couple that look interesting: this Red Chili Sauce, and this Tomatillo-Cilantro Sauce.
And if you love tamales, you’ve got to try Pupusas – lightly corn masa cakes stuffed with gooey cheese!
- 20 cornhusks
- 24 tablespoons unsalted butter 3 sticks
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cumin
- 1 1/2 cups masa harina
- 3/4 cup milk
- 3/4 cup whole corn kernels fresh or frozen
- 6 ounces grated Monterey jack cheese
- 8 ounces canned roasted and diced green chiles drained
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Place cornhusks in a large bowl and cover with very hot water and set aside to soften.
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In the bowl of a stand mixer fitted with the flat beater, beat butter, salt baking powder, and cumin until lightened and doubled in size.
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Meanwhile, add masa harina to a medium bowl.
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To a blender pitcher add milk and corn and blend until they form a paste, scraping sides down as necessary. Pour mixture over masa harina and stir until combined.
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Add masa harina mixture, grated cheese and chiles to butter mixture and beat until fully combined.
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Tear 3 of the soaked cornhusks into thin strips for securing tamales once they're rolled.
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Lay one soaked cornhusk on a work surface and scoop 2 heaping tablespoons, side by side, on the center of the husk. Use the back of the spoon or your fingers to spread to an even 1/4 - 1/2-inch thickness, leaving the edge of the cornhusk bare to avoid oozing. Starting at one long side, roll up cornhusk as you would a burrito and fold ends toward each other to overlap in the middle. Secure tamale by wrapping one or two strips of cornhusk around and tying a knot. Repeat with remaining cornhusks.
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Arrange tamales in a single layer on a bamboo or other steamer rack. Set over boiling water, and cover. Steam for 12-15 minutes or until tamales just start to ooze from their wrappers. Serve immediately.
Hi Marissa! I make tamales using my carne con chile recipe for filling, which is basically pork and onion simmered in spices until it is fall apart tender. I love green chiles and will be trying this for my next tamales! Thanks!
these look great. clever you:)
Yum! I make tamales every year and the green chili and cheese version is by far my favorite. Tastes like Christmas!
I love it! Thanks, Leah!
Marissa, these are beautifully done! I’ve never thought of making my own tamales but now you’ve definitely planted the seed.
Thanks, Sonali. You should definitely try it!
Hey now Marissa, these look and sound fantastic!
Thanks, Kevin!
I was always under the impression tamales were a complicate affair – thanks so much for debunking that myth for me!! These sound super tasty!
Thanks Shashi!
Tamales in a can?! I’m not sure I’ve ever seen such a thing. In any event, I’m sure the from scratch version is way better. And I’m glad to hear it’s not super hard!
I don’t know if they still make them? But, yes. The traditional tamales are way better!
I’ve only had tamales a few times in my life but they were really interesting. I never really considered making them myself but you’ve made it look so easy! 😀
I was surprised – it always looked complicated, but it’s not too bad. 🙂
OMGosh Marissa! I am *so* pinning! I have loved tamales since I was a kid, and like you, I’ve had the cigar ones from the can. When you taste a real tamale, they taste *nothing* like that, so I am *so* excited to make these at home! xoxo for the great recipe!
Thanks, Kristi!
I haven’t made tamales since I moved to Australia. I haven’t found any husks and I never think to make my own. I take the challenge!
Thanks, Maureen. I’ll keep my fingers crossed that you can find them.
Marissa! I can’t tell you how excited I am to see this tamales recipe! I love love LOVE tamales but alas here in Sydney, they are very hard to find. I am so excited to have found this recipe! I’m definitely making this over the holidays when I have the luxury of time to experiment in the kitchen 🙂 Thank you for sharing this!
I know you’ll do something creative and delicious with them, Nagi. Can’t wait to see!