Corn Cheese and Chili Tamales with Tomatillo Avocado Salsa
Elevate your next meal with these irresistible Corn Cheese and Chili Tamales with Tomatillo Avocado Salsa—a celebration of bold flavors and comforting textures! These tender, homemade tamales are made with a fluffy masa dough infused with fresh corn kernels, shredded cheddar cheese, and a kick of heat from diced jalapeños, all delicately wrapped in corn husks and steamed to perfection. To top it off, the creamy tomatillo avocado salsa, bursting with tangy lime and fresh cilantro, adds a vibrant, zesty finish that perfectly balances the rich, cheesy filling. Whether you're planning a festive dinner or simply craving an authentic taste of Mexican cuisine, this recipe is sure to impress. Plus, it’s the perfect make-ahead dish for gatherings, offering a handheld delight that’s both flavorful and satisfying.
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Recipe Information
Ingredients
- 20 pieces dried corn husks
- 3 cups masa harina
- 2.5 cups vegetable broth
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 0.5 cup unsalted butter (softened)
- 2 cups fresh corn kernels
- 1.5 cups cheddar cheese (shredded)
- 2 pieces jalapeños (seeded and diced)
- 6 pieces tomatillos (husked and rinsed)
- 1 piece avocado (peeled and pitted)
- 0.5 cup fresh cilantro (chopped)
- 2 tablespoons fresh lime juice
- 2 pieces garlic cloves
- 0.5 teaspoon salt (for salsa)
- 3 cups water (for steaming tamales)
Instructions
1. Begin by soaking the dried corn husks in a large bowl of warm water for at least 30 minutes to make them pliable.
2. In a large mixing bowl, combine masa harina, baking powder, and kosher salt.
3. Gradually add the vegetable broth to the masa mixture, stirring until the dough is evenly moist and holds together.
4. Beat the softened butter in a separate bowl until fluffy, then mix it into the masa dough until fully combined.
5. Fold in the fresh corn kernels, shredded cheddar cheese, and diced jalapeños to create the tamale filling.
6. Remove the soaked corn husks from the water and pat them dry with a towel.
7. Spread about 3 tablespoons of masa dough onto the center of each corn husk, leaving space around the edges.
8. Fold the sides of the husk over the filling, then fold the narrow end of the husk up to enclose the tamale. Repeat with remaining ingredients.
9. Set up a steamer pot and add 3 cups of water to the bottom. Place the tamales upright in the steamer basket, open-end up, and steam over medium heat for 60-75 minutes, checking periodically to ensure there’s enough water in the pot.
10. While the tamales steam, prepare the tomatillo avocado salsa by combining tomatillos, avocado, cilantro, lime juice, garlic, and salt in a blender. Blend until smooth and creamy.
11. Once the tamales are cooked, carefully remove them from the steamer and let them rest for 5-10 minutes.
12. Serve the tamales warm with a generous drizzle of tomatillo avocado salsa on top. Enjoy!
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.2 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 359 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
