Are you craving a warm, comforting, and incredibly flavorful meal? Look no further than these homemade green chili and cheese tamales! This recipe delivers a delicious taste of the Southwest, perfect for a cozy weeknight dinner or a festive gathering. These tamales are surprisingly easy to make, and the result is far superior to anything you'll find in a store. Get ready to impress your friends and family with this authentic and satisfying dish! This easy recipe is perfect for busy weeknights, providing a healthy and delicious meal the whole family will love.
Ingredients:
For the Masa:
- 4 cups Maseca instant corn masa flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 cups warm chicken broth (or water)
- 1/2 cup vegetable shortening or lard (for richer flavor)
For the Filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chilies, undrained
- 1 (16 ounce) package shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese (optional, for extra flavor)
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
For Assembly:
- 2 dozen corn husks (soaked in warm water for at least 30 minutes)
Instructions:
Preparing the Masa:
- In a large bowl, whisk together the masa flour, baking powder, and salt.
- Gradually add the warm broth to the dry ingredients, mixing with a wooden spoon or your hands until a smooth, thick dough forms.
- Stir in the shortening or lard until it's fully incorporated into the masa. The masa should be soft and pliable, not too stiff or too runny. Adjust the broth as needed.
Making the Filling:
- Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and green chilies and cook for another minute until fragrant.
- Remove from heat and stir in both cheeses, cumin, and oregano.
Assembling the Tamales:
- Lay a corn husk flat, with the wider end facing you. Spread about 1/4 cup of masa evenly across the center of the husk, leaving about an inch of space on either side and at the top.
- Add about 2 tablespoons of the green chili and cheese filling onto the masa.
- Fold the sides of the husk inward, then roll it up tightly from the bottom, tucking in the top.
- Repeat with remaining husks and filling.
Cooking the Tamales:
- Place the assembled tamales standing upright in a large pot or steamer basket. Make sure they are standing tightly together.
- Add enough water to the bottom of the pot to reach about 1 inch up the sides of the tamales.
- Bring the water to a boil, then reduce heat to low, cover, and steam for 1-1.5 hours, or until the masa is easily peeled away from the husk.
Serving:
Serve your delicious green chili and cheese tamales warm, with your favorite toppings like sour cream, salsa, or guacamole. Enjoy!
Tips and Variations:
- Soaking the Corn Husks: Soaking the husks is crucial for preventing them from breaking during the rolling process.
- Adjusting the Spice: Add a pinch of cayenne pepper to the filling for extra heat.
- Vegetarian Option: Substitute vegetable broth for chicken broth.
- Different Cheeses: Feel free to experiment with other cheeses, such as pepper jack or queso fresco.
- Adding Vegetables: Include sautéed bell peppers or corn to the filling for added flavor and nutrition.
Nutritional Information (per tamale, approximate):
- Calories: Approximately 250-300
- Fat: 10-15g
- Protein: 7-10g
- Carbohydrates: 30-40g
This green chili and cheese tamale recipe is a fantastic addition to your repertoire of homemade cooking. It's a flavorful, satisfying, and relatively quick meal that’s sure to become a family favorite. Enjoy the delicious results of your hard work!