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Green Chile and Cheese Tamales (Tamales Verdes)

Make homemade tamales verdes with roasted green chiles and melting cheese. A comforting, flavorful treat that’s perfect to share.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Masa
  • ½ batch of homemade tamale masa nixtamalized corn dough (see your masa recipe; use half the amount for ~35 tamales)
For the Tamales
  • 1 bag dried corn husks soaked until pliable
  • For the Green Chile & Cheese Filling
  • 1 tbsp vegetable or olive oil
  • ¼ medium white onion finely diced
  • 1 small ripe tomato diced
  • 1 garlic clove minced
  • 10 roasted peeled, and chopped green chiles (Anaheim, Pueblo, or Hatch)
  • 2 tbsp chicken broth ≈ ⅛ cup
  • 1½ cups shredded Mexican melting cheese Asadero, Oaxaca, Chihuahua, or Mexican Muenster
  • ¼ tsp kosher salt plus more to taste
  • ¼ tsp freshly ground black pepper plus more to taste

Method
 

Step 1: Prepare the Masa
  1. Make your homemade masa (nixtamalized corn dough). Use half the quantity of your full masa recipe (enough for ~35 tamales).
  2. Set aside.
Step 2: Soak Corn Husks
  1. Place corn husks in hot water and soak 30–45 minutes, until soft and pliable.
  2. Drain well and set aside.
Step 3: Make the Green Chile & Cheese Filling
  1. Heat the oil over medium heat in a saucepan. Add onion, tomato, and garlic; sauté ~1 minute until fragrant.
  2. Stir in roasted green chiles. Season with salt and pepper. Pour in chicken broth, simmer for 3–5 minutes.
  3. Reduce heat, stir in shredded cheese until melted and creamy. Taste and adjust seasoning. Keep warm.
Step 4: Assemble the Tamales
  1. Pick a corn husk. Lay it smooth side up. Spread 1–2 tbsp masa in a thin oval in the center, leaving edges free.
  2. Place 1–2 tsp of the chile-cheese filling in a line down the center of the masa.
  3. Fold the sides over the filling (one side over the other), then fold the bottom (narrow end) up toward the center.
  4. Place the tamal seam-side down. Repeat.
Step 5: Steam the Tamales
  1. Prepare a tamale steamer or large pot with a strainer insert. Add water below the rack level (so tamales stay dry). Drop in two pennies—they rattle when boiling and run low on water.
  2. Line the rack with soaked husks. Stand tamales upright (open ends up), allowing space between them.
  3. Cover, bring to a boil. When the pennies rattle, reduce heat to medium. Steam 45–60 minutes, adding hot water if the pennies fall silent.
  4. To test, unwrap one tamal: it should hold its shape and easily peel from the husk.
Step 6: Serve
  1. Remove tamales promptly once done to avoid overcooking. Serve warm. They go beautifully with salsa, crema, or extra green chile sauce.