Quick Description
These Green Chile and Cheese Tamales (Tamales Verdes) are classic, comforting, and full of bold flavor. Soft, fluffy masa surrounds a savory filling of roasted green chiles, sautéed aromatics, and melty Mexican cheese. They’re perfect for holidays, family gatherings, or whenever you want a truly traditional homemade dish.
Servings & Timing
- Makes: ~30–35 tamales
- Prep Time: 45 minutes
- Cook Time: 1½–2 hours (steaming)
- Total Time: ~2½ hours
Ingredients List
For the Masa
- ½ batch homemade tamale masa (nixtamalized corn dough)
(Use half your full masa recipe for ~35 tamales)
For Assembling
- 1 bag dried corn husks, soaked in hot water 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, Hatch, or Pueblo) - 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)
Instructions
1. Prepare the Filling
- Heat oil in a skillet over medium heat.
- Sauté onion for 2–3 minutes until softened.
- Add tomato and garlic; cook 1 minute.
- Stir in green chiles and chicken broth.
- Simmer 3–4 minutes until slightly thickened.
- Season with salt and pepper.
- Remove from heat and let cool slightly, then fold in shredded cheese.
2. Prepare Corn Husks
- Drain soaked husks and pat dry.
- Keep covered with a damp towel to prevent drying.
3. Assemble the Tamales
- Spread 2–3 tbsp masa onto the center of each husk.
- Add 1–2 tbsp filling down the center.
- Fold sides inward, then fold the bottom up.
- Repeat with remaining husks.
4. Steam
- Stand tamales upright in a steamer, open side up.
- Cover with extra husks or a towel.
- Steam over simmering water for 1½–2 hours, adding water as needed.
5. Rest & Serve
- Let tamales rest 10–15 minutes before serving.
- Serve warm.
Nutrition (per tamale – approximate)
- Calories: 210
- Protein: 7g
- Carbs: 26g
- Fat: 9g
Benefits
- Authentic & Traditional: Classic tamale flavors
- Vegetarian-Friendly: No meat required
- Perfect for Sharing: Ideal for gatherings
- Make-Ahead Friendly: Great for freezing
Additional Notes
- Masa should be soft and spreadable—not dry
- Tamales are done when husk peels away easily
- Cheese should be added after filling cools slightly to avoid melting too soon
Dietary Info
- Vegetarian: Yes
- Gluten-Free: Yes
- Dairy-Free Option: Use dairy-free cheese
Brief Introduction
Tamales Verdes are a beloved staple—warm, comforting, and deeply rooted in tradition. The combination of roasted green chiles and melty cheese wrapped in tender masa makes these irresistible.
Step-by-Step Cooking Guide
- Cook green chile filling
- Soak and prep husks
- Spread masa
- Add filling and fold
- Steam until fluffy
Ingredient Details & Substitutions
- Green Chiles: Hatch, Anaheim, or roasted poblanos work well
- Cheese: Any good Mexican melting cheese
- Masa: Store-bought fresh masa works if homemade isn’t available
Recipe Variations & Serving Suggestions
- Add roasted corn for texture
- Mix in sautéed mushrooms for depth
- Serve with salsa verde, crema, or pico de gallo
Storage & Make-Ahead
- Refrigerator: Up to 4 days
- Freezer: Up to 3 months (steam from frozen)
- Reheat: Steamer or microwave wrapped in damp towel
FAQs
How do I know tamales are done?
The masa should pull cleanly from the husk.
Can I make these ahead?
Yes—tamales freeze and reheat beautifully.
Optional Personal Story
These tamales are a tradition in many kitchens, and once you make them from scratch, you’ll understand why. They take time—but every bite is worth it.
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