Green Chile and Cheese Tamales
Soft, fluffy masa dumplings steamed to perfection inside corn husks, filled with melted cheese and roasted green chiles. A classic Mexican comfort food that brings the warmth of a tamalada into your kitchen, ready to enjoy for a festive dinner or a cozy weekend meal.
For 8 servings
- prep · ~60 min
Soak the corn husks.
Place dried corn husks in a large bowl and cover with warm water. Place a plate on top to keep them submerged. Soak for at least 1 hour until soft and pliable.
- roast · ~20 min
Roast and prepare the green chiles.
1.Place poblano and jalapeno peppers on a baking sheet under a broiler or directly over a gas flame.2.Roast until skin blisters and chars on all sides, turning frequently.3.Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.4.Rub off skins, remove stems and seeds, then slice poblanos into strips and finely chop jalapenos.TIPDon't rinse the peppers under water — it washes away the smoky flavor. - saute · ~3 min
Saute the garlic and chiles.
In a small pan over medium heat, saute minced garlic with the chopped jalapenos for about 1 minute until fragrant. Stir in the cumin powder, mix with poblano strips, and set aside to cool.
- mix · ~10 min
Whip the masa dough.
1.In a stand mixer with the paddle attachment, beat the shortening on medium speed until light and fluffy, about 3 minutes.2.In a separate bowl, whisk together masa harina, baking powder, and salt.3.Add the dry ingredients to the shortening in three additions, alternating with warm water.4.Increase speed to medium-high and beat for 5-7 minutes until the dough is fluffy and a small ball floats in water.TIPFloat test: drop a pea-sized bit of masa into cold water. If it floats, the dough is ready. If not, keep whipping. - assemble · ~30 min
Assemble the tamales.
1.Drain a corn husk and pat dry. Place it smooth side up with the wide end closest to you.2.Spread about 2 tablespoons of masa onto the husk in a rectangular shape, leaving a 1-inch border on the sides and bottom.3.Lay a couple strips of poblano and a generous pinch of shredded cheese in the center of the masa.4.Fold the sides of the husk inward so the masa surrounds the filling, then fold the narrow tip up.TIPDon't overfill — the masa expands during steaming. A thin, even layer works best. - steam · ~75 min
Steam the tamales.
1.Pour water into a large pot or steamer, placing a steamer basket at the bottom. Line the base with any torn or extra corn husks.2.Arrange the tamales upright with the open ends facing up, packing them loosely so steam can circulate.3.Cover with a damp kitchen towel, then the lid, and bring water to a boil.4.Reduce heat to a steady simmer and steam for 60-75 minutes until masa separates easily from the husk.TIPCheck the water level halfway through and top up with boiling water if needed to prevent scorching. - rest · ~10 min
Rest the tamales off the heat.
Turn off the heat and let the tamales sit in the covered pot for 10 minutes. This firms up the masa so they don't fall apart when unwrapped.
- serve
Serve warm with salsa.
Unwrap tamales from their husks and serve immediately with a spoonful of fresh salsa verde or sour cream on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak corn husks for at least 1 hour, or until fully pliable, to prevent tearing during assembly.
- 2Whip the shortening until light and fluffy before adding dry ingredients — this aerates the masa for a tender texture.
- 3Perform the float test: a pea-sized ball of masa should float in cold water; if not, beat the dough longer.
- 4Spread masa in a thin, even layer (about 1/4 inch) to ensure even cooking and easy rolling.
- 5Don't overfill tamales — use just a few strips of chile and a pinch of cheese to avoid burst husks.
- 6Stand tamales upright in the steamer with open ends facing up and pack loosely for steam circulation.
- 7Let tamales rest off the heat for 10 minutes before serving so the masa sets and holds its shape.
Adapt it for your goals.
Vegan
Replace vegetable shortening with a plant-based shortening and use a vegan cheese alternative (like cashew-based mozzarella). Omitting the cheese entirely and increasing the roasted chile filling also works — same great tamale texture, completely dairy-free.
high proteinHigh-protein
Add 1/2 cup of cooked, shredded chicken or crumbled chorizo to the filling along with the chiles and cheese. This turns the tamales into a more substantial meal with extra protein, perfect for post-workout dinners.
low oilLow-oil
Substitute the shortening with an equal amount of unsweetened applesauce and reduce the water slightly (start with 1/2 cup). The masa will be slightly less fluffy but still pliable and tender — ideal for anyone watching their fat intake.
Why this is on our healthy list.
Rich in Vitamin C
Poblano and jalapeño peppers are excellent sources of vitamin C, which supports immune function and collagen production.
Good Source of Calcium
Monterey Jack cheese provides calcium for strong bones and teeth, along with protein for muscle repair.
Contains Antioxidants
Cumin powder adds antioxidant compounds that may help reduce inflammation and aid digestion.
Whole Grain Energy
Masa harina is made from nixtamalized corn, a whole grain that provides complex carbohydrates for sustained energy.
Frequently asked questions
Yes, you can make the masa dough up to 2 days in advance and refrigerate it in an airtight container. Let it come to room temperature and re-whip briefly before assembling.
