I made these Green Chile Corn Tamales with Hatch green chile, fire-roasted corn, and pepper jack cheese, and I show you Step by Step two different ways to make them: First I show you by spreading the masa and then filling the middle with the chile, corn & cheese. But then I show you, if you combine those ingredients directly into the masa, you don’t have to spread it across the corn husk, you can just plop a spoonful directly on, fold, and shape with your fingertips. Be sure to watch for instructions. Below is the basic recipe:
Also, if you choose to use Masienda brand Masa Harina, you can visit https://www.masienda.com and use the Code: MARCYINSPIRED10 for a 10% discount on your order.
Green Chile Corn Tamales
You will first need a package of ojas (corn husks)
Be sure to soak them in hot water for a minimum of 2-4 hours before making your tamales. This will make them pliable and easy to use when it comes time to spread the masa onto them.
For the Masa you will need:
6 cups of Masa Harina
1 Tbsp. baking powder
2 tsp. salt
1 tsp. garlic powder
1 tsp. green chile powder (optional)
1 lb. or 2 cups of lard
5 cups of broth (I use chicken broth, but any kind will do)
Start by whipping the lard. I do this using a stand mixer and I let it whip for 10 -15 minutes until it’s light and airy. (This is the secret to light & fluffy tamales). While that’s whipping, combine all the dry ingredients in a separate bowl. Then slowly begin adding the dry ingredients to the stand mixer, while alternating with the liquid. Once all the ingredients have been incorporated into the bowl, continue to let it mix a few more minutes. Then, stop the mixer and do a “Float Test.” Take a small piece of masa and drop it into a glass or water. If it floats, your masa is ready. If it sinks to the bottom, try adding a Tbsp. or two more broth and let it continue to whip. Once ready, set aside.
For the filling you will need:
2 cups of Hatch green chile (roasted, peeled, de-seeded, & chopped)
16 oz. roasted corn (If using canned corn, drain liquid)
4 cups shredded cheese of your choice (I used pepper jack in this video)
Please, refer to video for differing ways to assemble your tamales. Then place in large steam pot with plenty of water for steaming at the bottom. Cover with a lid, place on stovetop. Tamales should steam for 1 1/2 hours over medium heat. Make sure water on bottom does not go dry. Tamales should be steaming the entire time. After 1 1/2 hours, turn off heat and let set at least 10 minutes before trying. The tamales should easily pull away from the husk, and they should be firm but still very moist. Enjoy!
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All music in this video used with rights from Storyblocks:
“Sweet Christmas”
“A Very Happy Christmas”
24 Comments
What's your favorite kind of tamale? And will you be making or buying tamales this holiday season? Let me know in the comments.š«š«š«
I like to use creamed corn in the masa. These are my families favorite ā¤
Thank you š, Marcy. This certainly looks like a good recipe that I would like to try.
I live in Sacramento and a few years ago my neighborhood Raleyās grocery store was introducing an idea they had to help shoppers save time and money in the kitchen with their magazines called ā Something Extraā. In each magazine they had products pictured with a little detail of information and with some how to useand or what to pair with it. I used to save mine and pick up a couple extra to have in case my sister or a neighbor wanted a recipe that I had and they tried and liked , I would gift one to them. In one of the magazines there was a Tamale recipe that I tried and truly liked it. I planned to punch holes in them and put them into aa notebook for an additional cookbook in my kitchen ; however, I was unable to do that because my older son had broken up with his old girlfriend and moved in with mom , then he was moving his childhood sweetheart in my home and throwing away my stash of magazines that he thought were useless, without asking. This really hurt me especially when he didnāt ask me first, because my favorite Tamale recipe was in one of those magazines. Anyway, I just wanted to let you know that I like this recipe that you have presented is a close Vegetarian one to the oneI am missing. It didnāt use the whipped lard though.
Thank you š very much for this new recipe, I am sure to love it as much as the one that I missed and definitely as much as you like it.
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15:53
Wowzie! I can do this. Tamales are my favorite and this combination is my husband's choice variety. Thank you.
Iām learning to cook with masa, so thank you for demonstrating this dish! Itās something I can prepare and share with my lacto-ovo vegetarian friends, using coconut oil and mock chicken broth as substitutions. Yum!
They look awesome.
I love any kind of tamales. Also, have the Masienda masa in white, yellow, red and blue. Itās worth ordering. Love how you explained each step. Great idea blending all together for this tamale recipe. Definitely will try this next week.
not sure if you mentioned, but do you freeze all of the extra tamales? those look amassing and i want to make them. i roasted a 25# box of hot green chiles this last summer and am excited to use some in this!
I just stopped in to my local Mexican grocery and bought fresh made chicken green chili tamales for our lunch today. After watching your video I was hungry for them! Delicious!
thank you for the step by step!
Marcy, do you think this same concept with adding everything to the masa would work with red chili pork tamales?
The coin is a nice trick
I've made red pork Tomales a long time ago my father inlaw Lalo made the best in Tucumcari new Mexico we sure miss him and his wonderful Tomales he has been gone 7yrs
What can I use instead of lard please?
I make tamales every year for Christmas, in fact I am making red chile and pork tamales right now. I planned to make chicken tamales as well but after seeing your video I will make the green chile/ corn tamales instead to save time plus they look delicious. Thank you.
6:01 Your hot water tap turns the wrong way.
I'm going to try it again! They look so good!
Marcy, can you put meat in them??
Any substitute for the lard, I don't do pork….
I make mine like this with everything mixed in the masa. I am so happy to see that someone else does š
I am from San Diego so tamales are a favorite from childhood. But making them has scared me. I am going to try to replicate your recipe. Thank you for clear directions and shortcut. Merry Christmas and muchas gracias!
Thank you for this recipe. Iām so glad I found your channel. Blessings.
My dadās cousin Esther Malone would send hatch chile to my dad. She lived in New Mexico š²š½ Alamogordo hatch chile OMG
Who taught you to cook? Rachael Ray?š