Melanie'S Rich And Creamy Green Chili And Corn Tama

Name: Melanie'S Rich And Creamy Green Chili And Corn Tamales
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Masa; 2 cups instant masa harina flour, Maseca; 2 cups corn, fresh roasted and cut off the ear; 1 teaspoon baking powder; 1 teaspoon salt; 1/3 cup lard; 1/3 cup butter, softened; 1 cup cream; 3/4 cup chicken stock; Filling; 2 cups green chilies, fresh roasted, peeled and seeded; 2 cups corn, fresh roasted and cut of the ears; 1/4 cup butter, melted; 1/2 cup cheddar cheese, shredded; 1 teaspoon salt; 1 teaspoon cumin; 1 teaspoon black pepper; 2 dozen corn husks

Servings: persons

Masa
2 cups instant masa harina flour, Maseca
2 cups corn, fresh roasted and cut off the ear
1 teaspoon baking powder
1 teaspoon salt
1/3 cup lard
1/3 cup butter, softened
1 cup cream
3/4 cup chicken stock
Filling
2 cups green chilies, fresh roasted, peeled and seeded
2 cups corn, fresh roasted and cut of the ears
1/4 cup butter, melted
1/2 cup cheddar cheese, shredded
1 teaspoon salt
1 teaspoon cumin
1 teaspoon black pepper
2 dozen corn husks

1
Do all prep work with the corn and green chilis.
2
Clean and rinse the corn husks. Place in a large bowl and soak in hot water for about 30 minutes.
3
Make the masa by mixing together all of the masa ingredients with a mixer. The consistency should end up similar to a chocolate chip cookie dough, slightly wetter.
4
Make the filling by stirring together all of the filling ingredients in a large bowl.
5
Spread masa in center of each corn husks. Sometimes you may need to use two corn husks to make it wide enough. I like my tamales to be very thick and large, so you want to spread it into a rectangular shape approximately 6 inches by 3-4 inches, depending on the shape of your corn husks.
6
Place a spoonful of the filling in the center of the masa in each corn husk.
7
Roll like a burrito, ensuring the filling is sealed on all sides with masa.
8
Place in a steamer and cook the batch together for approximately 45-60 minutes. You want the masa to be cooked but not overcooked. It will still appear a bit wet when tested, but not stick to the corn husk.
9
Serve with a bit of shredded cheese, fresh scallions, and cilantro -- and sour cream if you desire!
10
Enjoy!

1048

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Masa, 2 cups instant masa harina flour, Maseca, 2 cups corn, fresh roasted and cut off the ear, 1 teaspoon baking powder, and more.

Yes, Melanie'S Rich And Creamy Green Chili And Corn Tamales falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Melanie'S Rich And Creamy Green Chili And Corn Tamales

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions