GREEN CHILE CORN TAMALES: The Easiest Way to Make Them/Step by Step

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

masa harina

💰Cheaper: all-purpose flour

All-purpose flour can be used but will alter texture.

green chiles

💰Cheaper: canned green chiles

Canned green chiles are more accessible and save prep time.

vegetable broth

💰Cheaper: water

Water can be used to reduce costs, but flavor will be less rich.

Soak corn husks in water for 2 to 4 hours.

In a stand mixer, whip 1 pound of lard until light and airy for about 10 to 15 minutes.

In a separate bowl, measure out 6 cups of masarina, then add 1 tablespoon baking powder, 2 teaspoons salt, 1 teaspoon garlic powder, and 1 heaping teaspoon of green chili powder (optional). Mix well.

Slowly add the dry ingredients to the stand mixer, alternating with 5 cups of chicken broth, until fully combined.

Check the masa by dropping a small piece into a glass of water; if it floats, it's ready. If not, add more broth and whip longer.

Prepare a tamale pot or a large pot with a pasta colander or vegetable steamer, filling the bottom with water.

Place a coin in the pot to indicate when water is boiling; if the coin stops rattling, add more water immediately to avoid burning.

Set up your workstation with soaked corn husks, masa, and fillings ready.

Spread masa on the smooth side of a corn husk, leaving one end blank.

Add chopped green chili, corn, and cheese on top of the masa, then fold the husk over the filling and lean it against the side of the pot.

For a quicker method, mix the green chili, corn, and cheese directly into the masa before spreading it on the husk, then fold and shape as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens