Green Chili Chicken Cheese Tamales
Indulge in the bold, comforting flavors of homemade Green Chili Chicken Cheese Tamales, an irresistible twist on a traditional Mexican favorite. Tender shredded chicken, zesty green chilies, and creamy Monterey Jack cheese come together with a touch of cumin for a perfectly seasoned filling encased in fluffy, melt-in-your-mouth masa dough. Wrapped in softened corn husks and gently steamed to perfection, these tamales boast a delightful balance of smoky, savory, and cheesy goodness in every bite. Ideal for festive gatherings or a cozy dinner, these tamales pair beautifully with your favorite salsa or a hearty side of rice and beans. It’s a make-from-scratch recipe worth every minute, delivering authentic flavor and the ultimate comfort food experience!
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Recipe Information
Ingredients
- 25 pieces Dried corn husks
- 4 cups Masa harina
- 3 cups Chicken broth
- 1 cup Lard or vegetable shortening
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 3 cups Shredded cooked chicken
- 1.5 cups Diced green chilies (canned or fresh)
- 2 cups Shredded Monterey Jack cheese
- 1 teaspoon Ground cumin
Instructions
Soak the dried corn husks in warm water for at least 30 minutes or until softened. Drain and pat them dry before use.
In a large mixing bowl, combine the masa harina, baking powder, and salt. Mix well to distribute the dry ingredients.
Add the lard or vegetable shortening to the masa mixture. Use your hands or a hand mixer to incorporate until you achieve a grainy texture.
Gradually pour in the chicken broth, mixing until a soft dough forms. The dough should be the consistency of peanut butter and spreadable.
In another mixing bowl, combine the shredded cooked chicken, diced green chilies, shredded cheese, and ground cumin. Stir until the filling is evenly mixed.
Take a softened corn husk and spread 2-3 tablespoons of masa dough on the smooth side of the husk, leaving about 1-2 inches at the top and bottom uncovered.
Place 1-2 tablespoons of the chicken filling in the center of the masa dough.
Fold the sides of the corn husk inward, enclosing the filling, then fold the narrow end of the husk up. Repeat this process with the remaining husks, dough, and filling.
Arrange the tamales vertically in a large steamer pot with the open ends facing upward. Ensure they are snugly packed but not too tight to allow for steam circulation.
Fill the bottom of the steamer pot with water, ensuring it does not touch the tamales. Cover the tamales with a damp kitchen towel or additional corn husks to help retain the steam.
Steam the tamales over medium heat for about 1.5 hours. Check periodically to ensure there is enough water in the steamer pot, adding more as needed.
To check for doneness, pull one tamale out and see if the masa easily pulls away from the husk. If it sticks, steam for an additional 10-15 minutes.
Let the tamales cool slightly before serving. Enjoy them with your favorite salsa or a side of rice and beans!
Nutrition Facts
Calories |
4769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.7 g | 427% | |
| Saturated Fat | 140.9 g | 704% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1033 mg | 344% | |
| Sodium | 9688 mg | 421% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 21.7 g | ||
| Protein | 303.1 g | 606% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2058 mg | 158% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3566 mg | 76% | |
*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.
