Delicious Living
  • Corn husks (hojas)
  • 1/2 pound softened butter
  • 2 1/2 pounds prepared masa (or 4 cups dry masa harina plus 3+ cups water to moisten )
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ear corn, grilled or broiled until golden
  • 1 cup green chiles, roasted, peeled and chopped
  • 14 ounces pepper jack cheese, cut into 1/2 x 3-inch logs

Green chile corn tamales

Jen Castle | Delicious Living
  • Serves: 42 people

This is a combination of two recipes from our two favorite tamale makers: Jen’s grandma and our friend Martha Clark. "Best results are achieved when ingredients are combined in a stand mixer with the paddle attachment,” say Jen and Blake. Top with your favorite green or red chile sauce.

  1. Soak corn husks in warm water until soft, about 20 minutes; rinse thoroughly.
  2. Beat butter about 3 minutes, till light in color. Add wet masa, baking powder, and salt; beat 20 minutes. When it’s ready, a chunk of masa dropped in a glass of water will float. Beat in corn and chiles.
  3. Open each husk flat on the table with wide end toward you. Spread husk with about 2 tablespoons masa, lay cheese down the middle, fold sides in, then bring the top end toward you. A pretty touch: Tear extra corn husk into strips and tie one loosely around the tamale to hold the top flap down.
  4. Steam tamales by placing them standing on end, open end up, on a rack in a large steamer or pressure cooker. Steam for 45 minutes or pressure cook for 20 minutes at 15 pounds pressure. Let tamales rest 15 minutes before digging in.

PER SERVING (2): 347 cal, 13g fat (3g mono, 1g poly, 9g sat), 39mg chol, 9g protein, 43g carb, 0g fiber, 239mg sodium

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