Green Corn Tamales
Delight in the authentic flavors of Green Corn Tamales, a traditional Mexican dish brimming with sweet, fresh corn and a savory twist. These tamales are made with a velvety masa dough enriched with pureed corn, roasted green chiles, and melty cheddar or Monterey Jack cheese, all wrapped snugly in softened corn husks. With their earthy, slightly smoky taste, they’re a perfect balance of sweet and savory flavors. Steamed to perfection, these tamales boast a soft, tender texture that pairs beautifully with your favorite salsa or a dollop of crema. Whether served as a comforting entrée or a party appetizer, this recipe makes a generous batch of 20 tamales, ensuring everyone can savor this delicious Mexican tradition. Perfect for festive gatherings or cozy family dinners, these Green Corn Tamales are a must-try for tamale enthusiasts and newcomers alike!
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Recipe Information
Ingredients
- 4 cups Fresh corn kernels (from about 6 ears of corn)
- 2 cups Masa harina
- 0.5 cups Vegetable shortening or lard
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 cups Green chiles, roasted and finely chopped
- 1 cup Cheddar or Monterey Jack cheese, shredded
- 1.5 cups Vegetable broth or water
- 20 pieces Dried corn husks
Instructions
Soak the dried corn husks in warm water for at least 30 minutes to make them pliable. Drain and pat them dry before use.
In a blender or food processor, puree the fresh corn kernels until smooth. Set aside.
In a large mixing bowl, beat the vegetable shortening or lard with a hand mixer until light and fluffy, about 3-5 minutes.
Add the masa harina, baking powder, salt, and pureed corn to the bowl. Mix until combined. Slowly add the vegetable broth or water, a little at a time, mixing until a smooth and spreadable dough forms.
Fold in the roasted green chiles and shredded cheese until evenly distributed throughout the masa mixture.
Take a soaked corn husk and spread about 1/4 cup of the masa mixture onto the center, leaving about 1-2 inches of space at the bottom and sides.
Fold the sides of the corn husk over the filling to enclose it, then fold the bottom of the husk up to seal. Repeat with the remaining husks and filling.
Arrange the tamales upright (open side up) in a large steamer pot or tamale steamer. Add enough water to the pot without touching the tamales, and cover with a damp kitchen towel or extra corn husks before placing the lid on top.
Steam the tamales over medium heat for 60-75 minutes, checking occasionally to ensure the water hasn’t dried out. Add more hot water as needed.
To check for doneness, remove one tamale and let it cool for a minute. The masa should pull away easily from the husk and feel firm to the touch.
Allow the tamales to rest for 10 minutes before serving. Enjoy them with your favorite salsa or crema!
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5756 mg | 250% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 60.0 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 949 mg | 73% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2732 mg | 58% | |
*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.
