Melanie's Rich and Creamy Green Chili and Corn Tamales
Discover the ultimate comfort food with *Melanie's Rich and Creamy Green Chili and Corn Tamales*! These homemade tamales boast a buttery, tender masa infused with vegetable stock and a hint of baking powder for an irresistible texture. The filling is a flavorful blend of sweet corn kernels, mild green chilies, gooey Monterey Jack cheese, and fresh cilantro, creating a perfect balance of savory and creamy. Steamed to perfection in softened corn husks, these tamales are a labor of love that’s worth every bite. Whether served with salsa, sour cream, or enjoyed on their own, this recipe is a must-try for tamale enthusiasts looking to bring authentic Mexican flavors to their kitchen. Ideal for dinner parties or festive celebrations, this dish will quickly become a family favorite!
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Ingredients
- 20 pieces Dried corn husks
- 3 cups Masa harina (corn flour)
- 2.5 cups Vegetable stock
- 0.5 cups Unsalted butter (softened)
- 1.5 teaspoons Baking powder
- 1 teaspoon Salt
- 1 cup Cooked corn kernels
- 0.75 cup Canned green chilies (diced)
- 1.5 cups Shredded Monterey Jack cheese
- 0.25 cup Fresh cilantro (chopped)
- 6 cups Water
Directions
Step 1
Place the dried corn husks in a large bowl and submerge them in warm water. Weigh them down with a plate to ensure they are fully submerged. Let them soak for at least 30 minutes while you prepare the filling and masa dough.
Step 2
In a large mixing bowl, whisk together the masa harina, baking powder, and salt. In a separate small bowl, beat the softened butter until light and fluffy.
Step 3
Add the vegetable stock to the masa mixture gradually, mixing until the dough is smooth and moist but not sticky. Stir in the beaten butter until evenly combined. The dough should have a soft, spreadable consistency.
Step 4
In another bowl, combine the cooked corn kernels, diced green chilies, shredded Monterey Jack cheese, and chopped cilantro. Mix until the filling is well incorporated.
Step 5
Drain and pat the corn husks dry. Take one corn husk and spread 2-3 tablespoons of masa dough onto the center portion of the husk, leaving about 1-2 inches of space on all edges.
Step 6
Add 1-2 tablespoons of the filling onto the center of the masa dough. Fold the sides of the husk over the filling, then fold the pointed end upward to create a small package. Repeat with the remaining husks, masa dough, and filling.
Step 7
Prepare a large pot with a steamer insert and add the 6 cups of water to the bottom (ensuring the water does not touch the steamer basket). Arrange the tamales upright in the steamer, open side up.
Step 8
Cover the tamales with leftover corn husks or a clean kitchen towel to help retain steam. Place a lid on the pot and steam the tamales over medium heat for 1 1/2 hours, adding more water to the pot as needed to prevent it from running dry.
Step 9
To check if the tamales are done, remove one and let it cool for a minute. If the masa pulls away easily from the husk, they are ready to serve.
Step 10
Serve the tamales warm with your favorite salsa or sour cream on the side. Enjoy!
Nutrition Facts
| Serving size | (3326.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3251.4 |
| Total Fat 167.4g | 0% |
| Saturated Fat 94.0g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 408.3mg | 0% |
| Sodium 6324.0mg | 0% |
| Total Carbohydrate 376.9g | 0% |
| Dietary Fiber 41.7g | 0% |
| Total Sugars 26.0g | |
| Protein 94.7g | 0% |
| Vitamin D 94.3IU | 0% |
| Calcium 1994.3mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 3073mg | 0% |
Source of Calories