GREEN CHILE CORN TAMALES

Marcy Inspired

Green Chile Corn Tamales are a delicious Southwestern dish made with Hatch green chile, fire-roasted corn, and pepper jack cheese. In this recipe, Marcy Inspired demonstrates two methods for making these tamales. The first method involves spreading masa onto corn husks and filling the center with the chile, corn, and cheese mixture. The second, quicker method mixes all the filling ingredients directly into the masa, allowing you to simply drop spoonfuls onto the husks, fold, and shape by hand. Watch the video for step-by-step guidance and tips on both techniques.

Video

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Course Side Dish

Cuisine New Mexican

Ingredients

For the Masa you will need:

6 cups of Masa Harina
1 Tbsp. baking powder
2 tsp. salt
1 tsp. garlic powder
1 tsp. green chile powder optional
1 lb. or 2 cups of lard
5 cups of broth I use chicken broth, but any kind will do

For the filling you will need:

2 cups of Hatch green chile roasted, peeled, de-seeded, & chopped
16 oz. roasted corn If using canned corn, drain liquid
4 cups shredded cheese of your choice I used pepper jack in this video

Instructions

For the Masa you will need:

Start by whipping the lard. I do this using a stand mixer and I let it whip for 10 -15 minutes until it's light and airy. (This is the secret to light & fluffy tamales). While that's whipping, combine all the dry ingredients in a separate bowl.
Then slowly begin adding the dry ingredients to the stand mixer, while alternating with the liquid. Once all the ingredients have been incorporated into the bowl, continue to let it mix a few more minutes. Then, stop the mixer and do a "Float Test."
Take a small piece of masa and drop it into a glass or water. If it floats, your masa is ready. If it sinks to the bottom, try adding a Tbsp. or two more broth and let it continue to whip. Once ready, set aside.

For the filling you will need:

Please, refer to video for differing ways to assemble your tamales. Then place in large steam pot with plenty of water for steaming at the bottom. Cover with a lid, place on stovetop. Tamales should steam for 1 1/2 hours over medium heat.
Make sure water on bottom does not go dry. Tamales should be steaming the entire time. After 1 1/2 hours, turn off heat and let set at least 10 minutes before trying. The tamales should easily pull away from the husk, and they should be firm but still very moist. Enjoy!