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A Southwestern classic featuring a soft, savory masa dough filled with zesty roasted green chiles and gooey melted cheese, all steamed to perfection in a corn husk. Perfect for gatherings and celebrations.
For 12 servings
Prepare the Corn Husks
Make the Masa Dough
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A Southwestern classic featuring a soft, savory masa dough filled with zesty roasted green chiles and gooey melted cheese, all steamed to perfection in a corn husk. Perfect for gatherings and celebrations.
This southwest recipe takes 150 minutes to prepare and yields 12 servings. At 459.09 calories per serving with 13.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Filling
Assemble the Tamales
Steam the Tamales
Rest and Serve
For a more complex flavor and superior melt, use a mix of Monterey Jack and Oaxacan or Asadero cheese.
Mix 1 cup of fresh or frozen (thawed) corn kernels into the chile and cheese filling for added sweetness and texture.
For extra heat, add finely diced jalapeños or a pinch of cayenne pepper to the filling mixture.
Replace the cheese with shredded chicken, pork, or beef that has been cooked in a savory sauce.
Green chiles contain capsaicin, a compound known for its potential anti-inflammatory properties and ability to boost metabolism.
Monterey Jack cheese is a good source of calcium, which is essential for strong bones and teeth, as well as proper muscle and nerve function.
The combination of corn masa and lard provides a significant source of carbohydrates and fats, offering sustained energy.
Made with masa harina (corn flour), this recipe is naturally gluten-free, making it a suitable option for individuals with celiac disease or gluten sensitivity.
One serving, which consists of two tamales, contains approximately 450-500 calories. The exact number can vary based on the amount of lard and cheese used.
While delicious, these tamales are calorie-dense and high in saturated fat due to the lard and cheese. They are best enjoyed in moderation as part of a balanced diet. They are naturally gluten-free.
Dry tamales are usually the result of either not enough fat (lard) or liquid (broth) in the masa, or not beating the masa long enough. Ensure your masa passes the float test for a light, moist texture.
Yes, you can prepare the masa dough up to 24 hours in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature for about 30-60 minutes before assembling the tamales.
Absolutely. For a vegetarian version, you can substitute the lard with an equal amount of solid vegetable shortening. The texture will be slightly different, but still delicious.
The best test is to remove one tamale from the steamer and let it cool for a few minutes. Carefully unwrap it. If the masa pulls away cleanly from the corn husk and is firm to the touch, it's done. If it's still mushy or sticks, it needs more steaming time.