Authentic Green Chile and Cheese Tamales: A Homemade Mexican Tradition
These Authentic Green Chile and Cheese Tamales are a celebration of Mexican culinary heritage, bringing together creamy, melting cheese and roasted green chiles enfolded in a delicate, fluffy homemade masa. The rich, smoky heat of the carefully selected green chiles, perfectly balanced with the smooth, savory cheese, creates a truly comforting and intensely flavorful tamale. What truly elevates this recipe is the use of nixtamalized corn for the masa, which imparts an unparalleled depth of earthy, nutty flavor and a superior, light texture that is simply unmatched by any store-bought masa harina. Embark on a rewarding journey to craft these traditional Mexican delights right in your own kitchen.
For as long as I can remember, Christmas Eve meant one thing in our family: tamale making. It was more than just a recipe; it was a cherished tradition, a joyful day spent in the kitchen, filled with laughter, storytelling, and the irresistible aroma of simmering chiles and corn. My mom, in particular, always held a special fondness for tamales verdes – the vibrant green chile and cheese tamales. No matter how many savory red chile pork tamales we meticulously prepared, she always ensured there was an abundance of her beloved spicy chile verde con queso tamales.
Year after year, we faithfully followed the intricate steps, a culinary dance passed down through generations. From the foundational process of nixtamalizing the corn – a crucial step that gives our tamales their signature authentic flavor and texture – to the careful art of spreading the masa on each corn husk, every motion was a part of our family’s festive ritual. The culmination of our efforts was always a batch of tamales boasting a remarkably light, fluffy masa, which provided the perfect contrast to the creamy, richly flavored cheese and robust roasted green chile filling. These aren’t just any tamales; they are a taste of home, a bite of tradition, and an experience steeped in authentic Mexican flavors.
I’m thrilled to share with you the very same steps we continue to follow, year after year, to create these exquisite tamales verdes. Get ready to transform your kitchen into a hub of culinary tradition and create memories, just like we still do every Christmas.
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Why You’ll Love This Authentic Tamales Verdes Recipe
- Unforgettable Authentic Flavor: The combination of earthy, slightly nutty homemade masa, smoky roasted green chiles, and smooth, melty cheese creates a flavor profile that is both complex and deeply comforting. Unlike store-bought options, these homemade green chile and cheese tamales offer a depth of flavor that speaks to true Mexican culinary traditions. The carefully roasted chiles provide a nuanced heat and a distinct smoky note, perfectly complemented by the creamy, savory cheese.
- Genuine Authenticity: By taking the time to nixtamalize your own corn, you’re not just making tamales; you’re engaging in an ancient Mexican culinary art. This traditional process is the cornerstone of authentic masa, giving your tamales an unparalleled flavor and texture that truly honors their heritage. It’s the difference between merely eating a tamale and experiencing a piece of history and culture.
- The Rewarding Homemade Experience: Making tamales from scratch is more than just cooking; it’s a therapeutic and deeply satisfying experience. It’s a culinary journey that connects you to cherished family traditions and the joy of creating something truly special with your own hands. The process, though sometimes lengthy, is a labor of love that results in a dish that nourishes not just the body, but also the soul. Sharing these homemade tamales with loved ones is a truly priceless reward.
- Perfect for Any Occasion: While traditionally a holiday staple, these green chile tamales are perfect for family gatherings, special celebrations, or simply enjoying a taste of authentic Mexican comfort food any day of the year. Their rich flavor and satisfying texture make them a versatile dish that everyone will adore.
Craving more dishes featuring the delightful kick of roasted green chiles? Be sure to explore our recipes for Green Chile Picadillo and a comforting bowl of Green Chile Turkey Soup.
Essential Ingredients & Smart Substitutions for Tamales Verdes
Crafting the perfect Green Chile and Cheese Tamales starts with selecting the right ingredients. Here’s a detailed breakdown of what you’ll need and how to make smart substitutions without compromising flavor or authenticity:
- Homemade Masa for Tamales: This is the heart and soul of your tamales. For an unmatched texture and deep, authentic flavor, I wholeheartedly recommend using freshly made masa from nixtamalized corn. This process involves cooking and steeping dried corn in an alkaline solution, which transforms its structure and flavor, resulting in masa that is incredibly light, fluffy, and fragrant. You can find all the detailed steps and insights on how to nixtamalize corn for tamales in my dedicated blog post. While it requires a bit of time, the superior taste and texture are absolutely worth the effort. If time is a constraint, a good quality pre-made masa from a local Mexican market or tortillería can be a decent substitute, though it won’t quite capture the same nuanced taste and texture as masa made from scratch. Avoid using instant masa harina for this recipe if possible, as it yields a much denser and less flavorful tamale.
- Roasted Green Chiles: The smoky, piquant flavor of roasted green chiles is paramount to the identity of these tamales. For the best results, use freshly roasted Pueblo, Hatch, or Anaheim chiles. Each variety offers a slightly different heat level and flavor profile, allowing you to customize your tamales. Roasting chiles at home is a straightforward process that enhances their natural sweetness and introduces a desirable smoky char. You can find comprehensive instructions on how to roast green chiles at home on my blog. If fresh chiles are out of season or unavailable, frozen roasted green chiles (often found in the freezer section of Hispanic markets or online from specialty vendors like The Hatch Chile Store) are an excellent alternative to canned chiles, which tend to lack flavor and contain additives.
- Onion and Garlic: These fundamental aromatics form the flavor base of your chile con queso filling. Finely diced white onion and minced garlic are sautéed to release their fragrant oils and sweeten, providing crucial depth and a savory foundation that enhances the overall taste of the green chile mixture.
- Tomato: Just one small, ripe tomato, diced, adds a crucial element of balance to the green chile filling. Its natural sweetness and mild acidity brighten the flavors, preventing the sauce from being too one-dimensional. It also contributes a subtle tanginess that complements the chiles and cheese beautifully.
- Salt and Pepper: Essential for seasoning, Kosher salt and freshly ground black pepper allow you to season the chile con queso filling to perfection. Always taste and adjust as you go to ensure the flavors are well-balanced and vibrant.
- Chicken Broth: A small amount of chicken broth adds a layer of richness and deepens the savory notes of the green chile sauce. It helps create a smooth, cohesive filling. While water can be used in a pinch, chicken broth will yield a far more flavorful result. For a vegetarian version of these tamales, feel free to substitute with a good quality vegetable broth.
- Oil: You’ll only need a small amount of oil for sautéing the aromatics and chiles. I recommend using a mild-tasting olive oil or refined avocado oil. Both are healthier options compared to many other cooking oils and won’t overpower the delicate flavors of the tamale filling.
- Shredded Mexican Cheese: The cheese is key to the “con queso” part of these tamales. Opt for a white Mexican cheese that melts beautifully and has a creamy texture. Excellent choices include Asadero, Chihuahua, Oaxaca, or Mexican Muenster. These cheeses are known for their superb melting properties and mild, milky flavor that pairs wonderfully with green chiles. If these specific Mexican cheeses are difficult to find in your area, Monterey Jack or even a good quality low-moisture mozzarella can serve as suitable alternatives, offering a similar melty texture.
- Corn Husks: Dried corn husks are the traditional and indispensable wrapper for tamales. They play a vital role in the steaming process, helping the tamales cook evenly, infusing them with a subtle corn flavor, and keeping the masa soft and moist. You can typically find dried corn husks in the Hispanic foods section of most large grocery stores, or conveniently purchase them online. Ensure you select whole, pliable husks for the best wrapping experience.
See the recipe card below for exact quantities.
Step-by-Step Guide to Making Tamales de Chile Verde
Making tamales is a labor of love, but the process is incredibly rewarding. Follow these detailed steps to create delicious homemade Green Chile and Cheese Tamales, just like the ones from our family kitchen:
1. Prepare the Masa: The foundation of exceptional tamales is excellent masa. Begin by making your homemade masa using the traditional nixtamalization process for tamales. This detailed guide, found in my other blog post, walks you through every step to achieve that perfect light and airy texture with deep corn flavor. Important Note: For this specific Green Chile and Cheese Tamales recipe, you will only need to use half the quantity specified in the full masa recipe. This adjusted amount will yield enough masa to make approximately 35 delicious tamales. Detailed instructions for preparing a half-batch are conveniently included in the notes section of the masa recipe card.
2. Soak the Corn Husks: Before you can wrap your tamales, the dried corn husks need to be softened and made pliable. Place the corn husks in a large bowl or a stockpot and cover them generously with hot water. Allow them to soak for a minimum of 30-45 minutes, or until they become completely soft and flexible. This crucial step prevents the husks from cracking during wrapping and ensures they impart their subtle aroma to the masa during steaming. Once softened, carefully drain the husks in a colander, shaking off any excess water. Lay them flat or stack them for easy access as you begin assembly.
3. Prepare the Green Chile and Cheese Filling: In a medium pot or saucepan, heat a tablespoon of your preferred oil over medium heat. Add the finely diced onion, tomato, and minced garlic, sautéing them for about 1 minute until fragrant and slightly softened. Next, stir in the roasted and diced green chiles, ensuring they are well combined with the aromatics. Pour in the chicken broth, season with Kosher salt and freshly ground pepper to taste, and bring the mixture to a gentle simmer. Allow it to cook for 3-5 minutes, letting the flavors meld beautifully. Finally, reduce the heat to low, stir in the shredded Mexican cheese until it’s perfectly melted and creamy, then remove the pot from the heat and set the flavorful filling aside.
4. Select and Orient a Corn Husk: Choose a medium-sized to large corn husk that is intact and relatively flat. Hold the husk in the palm of your hand, ensuring the smoother side is facing upwards. The rougher, more textured side should be facing out, as the masa adheres best to the smoother surface. This careful selection and orientation will make spreading the masa much easier and ensure a perfectly formed tamale.
5. Spread the Masa: Take a generous tablespoon or two of your prepared homemade masa and place it firmly onto the center of the corn husk. Using the back of a spoon, gently but firmly spread the masa outwards into an even, oval-shaped layer. Aim for a thickness of about ¼ inch. It’s important to leave a clean border of about ½ to 1 inch along the edges of the husk. This border provides space for the filling and ensures the tamale can be properly folded and sealed, preventing any leakage during the steaming process. The exact amount of masa will vary depending on the size of your corn husk, but a consistent thickness is key for even cooking.
6. Add the Flavorful Filling: Once the masa is evenly spread, spoon a generous teaspoon or two of your cooled green chile and cheese filling directly into the center of the masa. Create a neat line down the middle of the masa, ensuring the filling is well-contained and doesn’t reach the edges you left clean. Remember, a modest amount of filling is better than overfilling, which can cause the tamale to burst open or leak during steaming. The quantity of filling, like the masa, should be adjusted to suit the size of the individual corn husk.
7. Expertly Wrap the Tamales: This step is key to a perfectly cooked tamale. Carefully fold one side of the corn husk over the filling and masa, then fold the other side over it, overlapping them slightly to fully enclose the filling. The goal is to create a snug, yet not overly tight, cylindrical shape. Next, take the narrow end of the husk and fold it down towards the center of the tamale. This forms a sealed bottom, preventing the filling from escaping. Lay the folded tamales seam-side down on a flat surface or in a shallow dish. Continue this assembly line process until all of your tamales are filled and beautifully wrapped, ready for steaming.
8. Prepare the Steamer Pot: To ensure your tamales cook perfectly, proper steaming setup is essential. Add water to the bottom of your steamer pot for tamales (or a large stockpot equipped with a steamer basket or strainer). A traditional trick is to add two clean pennies to the bottom of the pot; their rattling sound will alert you if the water level gets too low during steaming. Crucially, ensure the water level remains well below the steamer insert, preventing the tamales from sitting in water, which would make them soggy. Line the steamer rack with a layer of soaked and drained corn husks. This adds extra protection, helps distribute steam, and infuses more corn flavor.
9. Arrange the Tamales for Steaming: Gently stand the wrapped tamales upright on the prepared steamer rack, with their open ends facing upwards. Arrange them comfortably, packing them snugly but not too tightly. The goal is to allow steam to circulate evenly around each tamale, ensuring uniform cooking. If you have too many tamales to fit in a single layer without overcrowding, it’s always better to steam them in multiple batches to achieve the best results. Proper arrangement is key to fluffy, perfectly cooked masa.
11. Test for Doneness: After the initial steaming time, it’s crucial to check if your tamales are perfectly cooked. Carefully remove one tamal from the pot, using tongs to avoid burning your hands. Gently unwrap the corn husk. A fully cooked tamal will hold its shape beautifully and, most importantly, the masa will easily separate from the husk without sticking. If the masa still clings to the husk, the tamales need more time to steam. Rewrap the tested tamale and return it to the pot, continuing to steam in 10-15 minute increments until they pass the test.
10. Steam the Tamales to Perfection: Once your tamales are arranged, cover the pot tightly with its lid. Bring the water to a rolling boil over high heat; you should hear the pennies rattling vigorously at the bottom of the pot, indicating active boiling. Once boiling, reduce the heat to medium-low to maintain a steady simmer, and allow the tamales to steam for 45-60 minutes. It’s vital to monitor the water level throughout the steaming process. If, at any point, the pennies stop rattling, it’s a clear sign that the water has evaporated. Carefully add more hot water to the bottom of the pot, being extremely cautious not to pour it directly over the tamales, which could make them soggy. Always ensure there’s enough water to continue generating steam.
12. Rest and Serve: Once all your tamales have passed the doneness test, carefully remove them from the hot steamer pot. This prevents them from overcooking due to residual heat, which can lead to a dry masa. Transfer them to a separate bowl, a serving platter, or a container where they can cool slightly. While they are best enjoyed warm, allowing them to rest for a few minutes after steaming can actually improve their texture and allow the flavors to fully settle. Serve immediately and savor the taste of your homemade, authentic Green Chile and Cheese Tamales!
Essential Equipment for Perfect Tamales
Steamer Pot with Rack
A high-quality, large steamer pot is an absolutely essential tool for successfully cooking tamales. Its generous size and tall design are specifically engineered to allow tamales to steam evenly and efficiently, creating the perfect environment for the masa to become light, fluffy, and perfectly cooked every single time. Investing in a good steamer pot will make your tamale-making process much smoother and ensure consistently delicious results.
Storing and Freezing Your Delicious Tamales
Proper storage is key to enjoying your homemade tamales for days or even months to come. Here’s how to keep them fresh:
Always ensure your tamales are completely cooled to room temperature before storing them. It’s best to keep them wrapped in their corn husks, as this helps retain moisture and flavor.
To Refrigerate: Once cooled, place the tamales in an airtight container or a heavy-duty ziplock bag. They will keep well in the refrigerator for up to 3-4 days. While tamales can quickly lose their quality or even become rancid if not stored correctly, keeping them wrapped and sealed helps maintain their freshness.
To Freeze: Tamales are exceptionally freezer-friendly, making them perfect for meal prepping or enjoying later. For long-term storage, place the cooled, wrapped tamales in an airtight freezer bag or a freezer-safe container. Ensure as much air as possible is removed from bags to prevent freezer burn. Properly frozen tamales can be enjoyed for up to 6 months without significant loss of quality. Label and date your containers so you know when they were made.
Reheating Tamales: Methods for Freshly Made Taste
One of the best things about tamales is how well they reheat! You can enjoy them as if they were freshly made. Remember to always keep the tamales wrapped in their corn husks during reheating, as this helps retain moisture and protect the masa.
- Steam (Highly Recommended): Steaming is, without a doubt, the best method for reheating tamales. It replicates their original cooking process, ensuring the masa remains soft, moist, and tastes freshly made. Place the wrapped tamales in a steamer basket or a double boiler. Cover the pot tightly and steam for 15-20 minutes if refrigerated, or up to 30 minutes if reheating directly from frozen (no need to thaw!). Check them frequently, and be careful not to overcook, as this can dry out the masa.
- Comal or Skillet: For those who love a slightly crispy exterior, reheating on a comal (a traditional Mexican flat griddle) or a heavy-bottomed skillet is an excellent option. Place the wrapped tamales on the hot comal or skillet over medium heat. Cook, turning occasionally, until they are heated through and the masa develops a light, golden toast on the outside. This method adds a delightful textural contrast to the soft interior.
- Microwave (Quickest Method): While not the preferred method for optimal texture, the microwave is certainly the fastest for reheating individual tamales. To prevent them from drying out, wrap each tamal loosely in a damp paper towel before placing it on a microwave-safe plate. Arrange them with some space in between. Heat on high for 1-2 minutes for refrigerated tamales, or longer if frozen, until warmed through. Be mindful that microwaving can sometimes alter the masa’s texture, making it slightly chewier.
Expert Tips and Creative Variations for Your Tamales
Mastering tamale making comes with practice, and these tips will help you achieve perfect results. Don’t be afraid to experiment with variations to make them truly your own!
- Utilize a Steaming Rack: Always use a sturdy steaming rack or steamer basket at the bottom of your pot. This prevents the tamales from directly touching the boiling water, which is crucial for preventing them from becoming soggy and ensuring a light, fluffy masa texture.
- Avoid Overcrowding the Steamer: While it might be tempting to pack your steamer full, resist the urge. Overcrowding can hinder proper steam circulation, leading to unevenly cooked tamales. Ensure there is enough space between each tamale for the steam to move freely, guaranteeing that every tamale cooks thoroughly and uniformly. If necessary, steam your tamales in multiple batches.
- Spread Masa on the Smooth Side: When you’re spreading the masa onto the corn husk, always make sure you are working on the smoother, inner side of the husk. The masa adheres better to this surface, allowing for easier spreading and ensuring the tamale holds its shape and cooks evenly. The rougher side should face outwards.
- Don’t Overfill Your Tamales: It’s a common mistake, but overfilling tamales can cause them to burst open during steaming, leading to a messy and less appealing result. A modest, generous teaspoon or two of filling is usually sufficient. This ensures the tamale remains intact, cooks properly, and has a balanced ratio of masa to filling.
- Adjust the Spiciness to Your Liking: The beauty of homemade tamales is customization! For a milder tamale, simply reduce the amount of roasted green chiles, or opt for a milder variety like Anaheim chiles. You can also remove more of the seeds and veins from the chiles, as these contain most of the capsaicin. For those who crave more heat, don’t hesitate to add extra roasted green chiles, or even incorporate a couple of roasted jalapeños or serrano peppers for an extra fiery kick.
- Ensure Masa Consistency: The masa should be light, fluffy, and almost whipped. A good test is to drop a small ball of masa into a glass of cold water; if it floats, it’s ready! If it sinks, continue beating for a few more minutes until it floats. This indicates enough air has been incorporated for a tender tamale.
- Make Ahead for Convenience: Tamales are excellent for making ahead. You can assemble them completely and store them in the refrigerator for up to 2 days before steaming, or freeze them unsteamed for later. When steaming frozen, unsteamed tamales, add about 30-45 minutes to the steaming time.
Frequently Asked Questions About Green Chile and Cheese Tamales
While it’s possible to use pre-made masa from a local Mexican market or even instant masa harina for convenience, I strongly recommend making your own masa using the nixtamalization process. Homemade masa results in significantly more flavorful, authentic, and texturally superior tamales. The nixtamalization process yields a lighter, fluffier masa with a distinct earthy corn flavor that simply cannot be replicated by store-bought alternatives. If you must use pre-made masa, seek out a high-quality fresh masa from a tortillería.
I highly advise against using canned green chiles for this recipe. Canned chiles often lack the vibrant flavor, robust spice, and smoky notes that freshly roasted chiles provide. Additionally, they can contain additives that might introduce an undesirable flavor to your tamales. A much better alternative, if roasting fresh chiles isn’t an option, is to use frozen roasted green chiles. These retain much of their flavor and can be found in the freezer section of many well-stocked grocery stores or ordered online from specialty vendors like The Hatch Chile Store. Roasting them yourself, however, will always yield the most superior flavor.
Absolutely! You can easily adjust the spice level of these tamales to suit your preference. Refer to the “Tips and Variations” section above for detailed suggestions on how to control the heat, such as reducing the quantity of chiles, choosing milder varieties like Anaheim, or removing more seeds and veins. Another excellent option for a very mild tamale, with little to no spice, is to use roasted poblano peppers. While poblanos offer a different, slightly sweeter flavor profile compared to Hatch or Pueblo chiles, they are a fantastic choice if you prefer a dish with minimal heat while still maintaining a rich, earthy chile flavor.
I truly hope you enjoy making and savoring these authentic Green Chile and Cheese Tamales as much as my family does! If you try this recipe, please take a moment to leave me a commentwith a star rating below. Your feedback means the world to me. Also, to stay connected with new recipes and culinary inspiration, be sure to follow me on Instagram, Facebook, or Pinterest, and don’t forget to subscribe to my newsletter!
More Delicious Recipes You Might Love
Looking for more authentic Mexican recipes or delightful dishes to complement your tamales? Try these mouth-watering options:
- Agua De Sandia (Watermelon Agua Fresca)
- Dairy-Free Berries with Cream
- Avocado Chicken Salad with Pickled Jalapeños
- Arroz con Cilantro (Mexican White Rice with Cilantro)
Recipe Card: Green Chile and Cheese Tamales
Green Chile and Cheese Tamales (Tamales Verdes)
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
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Cutting board
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Chef’s knife
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Medium saucepan or pot
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Colander
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Extra-Large Mixing Bowl (for masa)
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Spoons (for spreading and filling)
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Steamer pot for tamales (or a large pot with a steamer basket)
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Tongs (for removing hot tamales)
Ingredients
- ½ Batch Homemade Masa for Tamales (yields about 35 tamales, see masa recipe notes)
- 1 Bag Dried Corn Husks (approximately 50-60 husks)
Green Chile and Cheese Filling
- 1 tablespoon Olive oil or avocado oil
- ¼ White onion, diced
- 1 small Tomato, diced
- 1 Garlic clove, minced
- 10 Roasted, peeled, and diced green chiles (such as Anaheim, Pueblo, or Hatch chiles)
- ⅛ cup Chicken broth (or vegetable broth for vegetarian option)
- 1 ½ cups Shredded Mexican cheese (such as Asadero, Oaxaca, Chihuahua, or Monterey Jack)
- ¼ teaspoon Kosher salt (plus more to taste)
- ¼ teaspoon Ground black pepper (plus more to taste)
Instructions
Masa Preparation
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Prepare the masa for tamales by following the nixtamalization process. Use half the quantity specified in that recipe, which will yield enough masa for approximately 35 tamales. Refer to the notes section of the masa recipe for half-batch instructions.
Corn Husks Preparation
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Place dried corn husks in a large bowl or pot and cover with hot water. Soak for 30-45 minutes until soft and pliable.
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Drain the softened husks thoroughly in a colander and set aside.
Green Chile and Cheese Filling
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Heat olive oil in a medium saucepan over medium heat. Sauté diced onion, tomato, and minced garlic for 1 minute until fragrant.
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Add the diced roasted green chiles and stir to combine well with the aromatics.
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Pour in chicken broth and season with Kosher salt and ground black pepper. Bring to a gentle simmer and cook for 3-5 minutes, allowing flavors to deepen.
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Taste the filling and adjust seasoning as needed to your preference.
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Reduce heat to low, then stir in the shredded Mexican cheese until it is fully melted and forms a creamy sauce.
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Remove the pot from the heat and set the finished green chile and cheese filling aside to cool slightly.
Assemble the Tamales
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Select a medium-to-large corn husk. Lay it flat in your palm with the smooth side facing up.
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Spoon 1-2 tablespoons of masa onto the center of the husk. Using the back of the spoon, spread it evenly into an oval shape, leaving a ½ to 1-inch border clear around the edges.
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Place 1-2 teaspoons of the green chile and cheese filling in a line down the center of the masa. Adjust the amount based on husk size.
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Fold one side of the husk over the filling, then overlap with the other side. Finally, fold the narrow end of the husk down towards the center to seal the bottom. Lay the wrapped tamales seam-side down.
Steaming the Tamales
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Add water and two pennies to the bottom of a tamale steamer pot, ensuring water is below the steamer rack. Line the rack with a layer of soaked corn husks.
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Stand the tamales upright on the rack, open end facing up, packing them snugly but allowing steam to circulate. Steam in batches if necessary to avoid overcrowding.
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Cover the pot tightly and bring the water to a rolling boil over high heat until the pennies rattle.
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Reduce heat to medium-low and simmer for 45-60 minutes. If pennies stop rattling, carefully add more hot water to the bottom of the pot.
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To test for doneness, carefully remove a tamal and unwrap it. A cooked tamal will hold its shape and easily separate from the husk without sticking. If it sticks, continue steaming for another 10-15 minutes and re-test.
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Once cooked, remove tamales from the pot to prevent overcooking and place them in a separate bowl or container. Serve warm.