Green chile corn tamales
  • Corn huskshojas
  • 1/2pound softened butter
  • 2 1/2pounds prepared masaor 4 cups dry masa harina plus 3+ cups water to moisten
  • 1teaspoon baking powder
  • 1teaspoon salt
  • 1ear corn, grilled or broiled until golden
  • 1cup green chiles, roasted, peeled and chopped
  • 14ounces pepper jack cheese, cut into 1/2 x 3-inch logs
  1. Soak corn husks in warm water until soft, about 20 minutes; rinse thoroughly.
  2. Beat butter about 3 minutes, till light in color. Add wet masa, baking powder, and salt; beat 20 minutes. When it’s ready, a chunk of masa dropped in a glass of water will float. Beat in corn and chiles.
  3. Open each husk flat on the table with wide end toward you. Spread husk with about 2 tablespoons masa, lay cheese down the middle, fold sides in, then bring the top end toward you. A pretty touch: Tear extra corn husk into strips and tie one loosely around the tamale to hold the top flap down.
  4. Steam tamales by placing them standing on end, open end up, on a rack in a large steamer or pressure cooker. Steam for 45 minutes or pressure cook for 20 minutes at 15 pounds pressure. Let tamales rest 15 minutes before digging in.
Recipe Notes
Nutrition Facts
Green chile corn tamales
Amount Per Serving
Calories 2347 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 39mg 13%
Sodium 239mg 10%
Total Carbohydrates 43g 14%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (2): 347 cal, 13g fat (3g mono, 1g poly, 9g sat), 39mg chol, 9g protein, 43g carb, 0g fiber, 239mg sodium