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Green Chili, Chicken & Cheese Tamales: A Taste of Home

The scent of corn husks soaking in warm water always transports me back to my Abuela’s kitchen. It was a small, sun-drenched space filled with the rhythmic thwack, thwack, thwack of masa being patted into perfect tortillas. But around Christmas, that humble kitchen transformed into a tamale factory, and the air filled with the savory aroma of simmering chiles and steaming masa. Every family member had a role, a task they performed with practiced ease, and the result was always a mountain of warm, comforting tamales – a true testament to the power of food to bring people together.

Recipe Overview

Prep Time: 2 hours
Cook Time: 1.5-2 hours
Total Time: 4 hours
Yields: 42-54 tamales
Serves: 24
Dietary Type: Gluten-Free

Ingredients

Wrapping
- 6 ounces corn husks
Filling
- 1 lb cooked chicken meat, shredded
- 8 ounces canned diced green chiles
- 10 ounces queso fresco, crumbled
- 2 jalapeno peppers, diced
- 1⁄4 cup fresh cilantro, minced
- 4 garlic cloves, minced
- 4 scallions, sliced
- 2 teaspoons ground cumin
- 2 teaspoons Mexican oregano
- 1 teaspoon ground coriander
- 1⁄2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons fresh lime juice
Dough
- 6 cups masa harina
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 1 cup lard, room temperature (Vegetable shortening can be substituted, but the texture will be different)
- 3-4 cups low sodium chicken broth

Equipment Needed

Large bowl or pot
Standing mixer (optional, but recommended)
Steamer or colander
Large pot with lid
Small string or corn husk strands (for tying)

Instructions

Begin by preparing the corn husks. Fill a large bowl or pot with warm water. Place the corn husks in the water and weigh them down with a plate or pot lid to ensure they stay fully submerged. Let them soak for at least 2 hours, or even overnight, until they are pliable and easy to work with.
While the husks are soaking, prepare the filling. In a large bowl, combine the shredded cooked chicken meat, diced green chiles, crumbled queso fresco, diced jalapeno peppers, minced cilantro, minced garlic cloves, and sliced scallions.
Add the ground cumin, Mexican oregano, ground coriander, kosher salt, black pepper, and fresh lime juice to the filling mixture. Thoroughly combine all the ingredients, ensuring the spices are evenly distributed. Set the filling aside.
Next, prepare the masa dough. In a separate bowl, whisk together the masa harina, baking powder, and salt. This ensures the baking powder is evenly distributed, resulting in a lighter, more tender tamale.
In a standing mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the lard on medium speed until it becomes light and fluffy. This crucial step incorporates air into the lard, creating a tender dough. Don’t skip this step!
Gradually add the dry ingredients (the masa harina mixture) to the whipped lard, mixing on low speed until just combined. Be careful not to overmix.
Slowly add the low sodium chicken broth, a little at a time, to the mixture. Continue mixing on low speed until a soft, moist dough forms. The dough should be similar in consistency to thick cake batter. Add more broth if needed, but be careful not to add too much, or the dough will be too thin. The ideal dough should hold its shape slightly when scooped.
Now, it’s time to assemble the tamales. Take a soaked corn husk and shake off any excess water. Lay the husk flat, with the smooth side facing up.
Place a spoonful of the masa dough (about 2-3 tablespoons) on the smooth side of the corn husk. Using your fingers or the back of a spoon, gently spread the dough into a thin layer, about 1/8 to 1/4 inch thick, leaving a border around the edges.
Place a smaller spoonful of the chicken and cheese filling (about 1-2 tablespoons) in the center of the masa layer.
Bring the two sides of the corn husk together so that the dough rolls around the filling, and the husk overlaps itself. This creates a sealed packet around the filling.
Fold up the bottom of the husk to create a closed end. This will prevent the filling from leaking out during steaming.
Tie the folded bottom with a bit of string or a strand of corn husk to secure it. This ensures the tamale stays closed while steaming.
Repeat the process with the remaining corn husks, masa dough, and filling.
To cook the tamales, set up a steamer or colander in a large pot. Add water to the bottom of the pot, ensuring the water level is below the steamer or colander. The tamales should not be submerged in water.
Arrange the assembled tamales open end up in the steamer or colander. Pack them tightly, as this helps them stand upright during steaming.
Cover the pot tightly with a lid. This is crucial for trapping steam and ensuring the tamales cook properly.
Steam the tamales over medium heat for 90-120 minutes. Check the water level periodically and add more water if needed to prevent the pot from running dry.
To check for doneness, remove one tamale from the steamer and let it cool slightly. Open the husk. The masa should be firm and pull away cleanly from the husk. If the dough is still sticky, continue steaming for another 15-20 minutes and check again.
Once cooked, carefully remove the tamales from the steamer and let them cool slightly before serving.

Expert Tips & Tricks

For a richer flavor, use homemade chicken broth.
If you find the masa dough is too dry, add more chicken broth one tablespoon at a time until you reach the desired consistency.
To prevent the tamales from drying out during steaming, you can line the steamer basket with extra corn husks.
Don’t be afraid to experiment with different fillings! Consider adding black beans, corn, or different types of cheese.
If you don’t have a steamer, you can use an instant pot. Add 1 cup of water to the bottom of the instant pot, place the tamales on a trivet and cook on high pressure for 25 minutes, then let the pressure release naturally for 15 minutes.

Serving & Storage Suggestions

Serve the Green Chili, Chicken & Cheese Tamales warm, straight from the steamer. They are delicious on their own or served with a side of salsa, sour cream, or guacamole.

Leftover tamales can be stored in the refrigerator for up to 3-4 days. To reheat, wrap them in a damp paper towel and microwave on high for about one minute per tamale. You can also reheat them in a steamer for a more authentic texture.

For longer storage, tamales can be frozen for up to 2-3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. To reheat frozen tamales, thaw them in the refrigerator overnight and then reheat as described above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	214 kcal	–
Calories from Fat	94 kcal	44%
Total Fat	10.5g	16%
Saturated Fat	3.7g	18%
Cholesterol	21.4mg	7%
Sodium	268.2mg	11%
Total Carbohydrate	23.4g	7%
Dietary Fiber	2.2g	8%
Sugars	0.2g	0%
Protein	7.5g	15%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Tamales: Replace the chicken with cooked vegetables like zucchini, corn, and bell peppers.
Spicier Tamales: Add more jalapeno peppers or a pinch of cayenne pepper to the filling.
Different Cheese: Experiment with other types of cheese, such as Monterey Jack or Oaxaca cheese.
Vegan Tamales: Substitute the lard with vegetable shortening and the queso fresco with a plant-based cheese alternative. Use vegetable broth instead of chicken broth.

FAQs (Frequently Asked Questions)

Q: Can I use butter instead of lard in the masa dough?
A: While you can, it’s not recommended. Lard provides a specific texture and flavor that butter can’t replicate. The texture will be softer, and it won’t cream as well. If you must substitute, use vegetable shortening.

Q: How do I know when the tamales are cooked through?
A: The masa should be firm and pull away cleanly from the husk. If the dough is still sticky, continue steaming for another 15-20 minutes and check again.

Q: Can I make the tamales ahead of time?
A: Yes! You can assemble the tamales and then freeze them before steaming. When ready to cook, steam them directly from frozen, adding about 30 minutes to the cooking time.

Q: My masa dough is too dry. What should I do?
A: Gradually add more chicken broth, one tablespoon at a time, until you reach the desired consistency.

Q: How do I prevent the tamales from sticking to the steamer?
A: Line the bottom of the steamer with extra corn husks. This creates a barrier between the tamales and the steamer, preventing them from sticking.

Final Thoughts

Making Green Chili, Chicken & Cheese Tamales is a labor of love, but the end result is well worth the effort. These savory, comforting treats are perfect for sharing with family and friends, especially during the holidays. So gather your loved ones, put on some music, and enjoy the process of creating something truly special. Don’t hesitate to experiment with different fillings and spices to create your own unique version. And most importantly, enjoy every bite! Pair these delicious tamales with a refreshing agua fresca or a cold Mexican beer for a complete and satisfying meal. ¡Buen provecho!

Green Chili, Chicken & Cheese Tamales Recipe