These Green Chile and Cheese Tamales bring together creamy cheese and roasted green chiles wrapped in soft, fluffy, homemade masa. The rich, smoky heat of the green chiles paired with the smooth, melty cheese creates tamales that are both comforting and full of bold, authentic flavors. What sets these tamales apart is the use of nixtamalized corn, which adds a depth of earthy, nutty flavor that's far superior to store-bought masa harina.
Every year on Christmas Eve, my family gathered in the kitchen for a joyful day of making tamales. My mom always had a soft spot for tamales verdes. No matter how many tamales rojos we prepared, she made sure there were always plenty of her favorites, those with spicy chile verde con queso.
We followed the same steps each year, from nixtamalizing the corn to spreading the masa on the husks. The result was tamales with a light, fluffy masa that paired perfectly with the creamy cheese and roasted chile filling.
Let me show you how to make these tamales verdes, just like we still do every Christmas.
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Why You'll Love This Recipe
- Incredible Flavor: The creamy cheese and roasted green chile create a delicious filling that perfectly complements the light, fluffy masa. Nixtamalizing the corn brings out an earthy, slightly nutty flavor that's so much more complex and better than any store-bought masa harina.
- Authenticity: By nixtamalizing your own corn, you're ensuring that your tamales are truly authentic and full of flavor.
- Homemade and Traditional: Making tamales from scratch is a rewarding experience tied to cherished family traditions, and the satisfaction of creating a delicious, time-honored dish with your own hands is truly priceless.
For other recipes featuring roasted green chiles, check out Green Chile Picadillo and Green Chile Turkey Soup.
Ingredients & Substitutions
- Masa for Tamales: For the best texture and flavor, I highly recommend using freshly made masa from nixtamalized corn. Check out my blog post to learn all the steps about how to nixtamalize corn for tamales. If you're short on time, pre-made masa from a local Mexican market is a good substitute, but it won’t have quite the same taste and texture as homemade.
- Roasted Green Chiles: Use either roasted Pueblo, Hatch or Anaheim chiles. Roasting green chiles is a simple process. Check out my blog post for detailed instructions on how to roast green chiles at home.
- Onion and Garlic: These aromatics provide depth of flavor and enhance the overall taste of the chile con queso.
- Tomato: One small tomato adds sweetness, acidity, and a touch of tanginess to the green chile mixture.
- Salt and Pepper: Use Kosher salt and freshly ground pepper to season the chile con queso.
- Chicken Broth: Just a little broth adds richness and depth to the sauce. You can also use water but the result won't have as much flavor. Vegetable broth can also be used for a vegetarian version.
- Oil: You'll only need a little bit of oil for sautéing. I prefer using a mild-tasting olive oil or refined avocado oil for frying and sautéing as they are healthier than other oils.
- Shredded Mexican Cheese: Use a white Mexican cheese that melts well such as asadero, Chihuahua, Oaxaca, or Mexican muenster. If you cannot find these, use Monterey Jack or mozzarella.
- Corn Husks: Corn husks are the outer layers of corn cobs. Dried corn husks are used to wrap tamales to help steam the tamales evenly, keeping the masa soft and moist. You can find dried corn husks at most grocery stores in the Hispanic foods section or online.
See recipe card for quantities.
How to Make Tamales de Chile Verde
1. Make the Masa: Begin by making homemade masa using the nixtamalization process for tamales outlined in my other blog post. Note: For this tamales recipe, use half the quantity specified in the masa recipe, which will yield enough masa for about 35 tamales.
2. Soak the Corn Husks: Soak the corn husks in a large bowl or pot of hot water for 30-45 minutes, or until softened. This will make them pliable and easier to work with. Drain the husks in a colander.
3. Prepare the Green Chile Filling: Sauté diced onion, tomato, garlic and green chiles in a medium pot. Stir in the broth, season with salt and pepper, and bring to a simmer. Stir in the shredded cheese and remove from heat.
4. Select a Corn Husk: Choose a medium-sized to large corn husk. Lay the husk on the palm of your hand with the smooth side facing up.
5. Spread the Masa: Add a generous tablespoon or two of masa to the center of the corn husk. Use the back of the spoon to gently spread the masa into an oval-shaped bed, avoiding the edges of the husk.
6. Add Filling: Spoon a generous teaspoon or two of the green chile and cheese into the center of the masa, creating a line down the middle.
7. Wrap the Tamales: Fold the sides of the husk over the filling, one on top of the other. Then, fold the narrow ends down toward the center. Lay the folded tamales seam side down on a flat surface until all tamales are filled and wrapped.
8. Prepare Pot: Add water and two pennies to the bottom of a steamer pot for tamales (or a large pot with a strainer). Ensure the water level remains below the steamer insert to prevent the tamales from getting wet. Line the rack with soaked and drained corn husks.
9. Arrange Tamales: Stand the tamales upright on the rack, open end facing up. Arrange them comfortably so steam can circulate evenly. If the pot is too crowded, steam them in batches.
11. Test for Doneness: Carefully remove a tamal from the pot and unwrap the husk. A fully cooked tamal will hold its shape and easily separate from the husk without sticking.
10. Steam Tamales: Cover the pot and bring to a boil. You should hear the pennies rattling at the bottom of the pot. Reduce heat to medium and simmer for 45-60 minutes. If at any time the pennies stop rattling, it means the pot is out of water. Carefully add more hot water to the bottom, being cautious not to pour over the tamales.
12. Set Tamales Aside: Once the tamales are cooked, carefully remove them from the pot to prevent overcooking from residual heat. Place them in a separate bowl or container.
Recommended for This Recipe
Steamer Pot with Rack
A large steamer pot is essential for cooking tamales. Its large size and tall shape allow tamales to steam evenly, ensuring perfectly cooked masa every time.
Storing and Freezing
Keep tamales wrapped in their corn husks and allow them to cool completely to room temperature when storing.
To refrigerate, place tamales in an airtight container or ziplock bag and refrigerate for up to 3-4 days.
While tamales can quickly become rancid when refrigerated, they freeze exceptionally well. For long-term storage, place the cooled tamales in an airtight freezer bag or container and enjoy them for up to 6 months.
Reheating
Tamales can be reheated directly from the freezer without thawing. However, if you prefer, thaw them in the refrigerator overnight or for a few hours. Remember to keep the tamales wrapped in their corn husks while reheating. Reheat using one of the following methods:
- Steam: I recommend steaming since the tamales will taste freshly made. Place them in a steamer basket or double boiler. Cover the pot and steam for 15-20 minutes (or up to 30 minutes if frozen), or until the masa is tender and the filling is hot. Check them frequently to avoid overcooking.
- Comal: A comal, a traditional Mexican griddle, is another excellent way to reheat tamales. Place the tamales on the hot comal and cook on each side until heated through and lightly toasted. If you don't have a comal, you can use a skillet instead.
- Microwave: Wrap each tamal in a damp paper towel to prevent drying. Arrange them on a microwave-safe plate with space between them. Heat on high for 1-2 minutes, or until warmed through.
Tips and Variations
- Use a steaming rack: You can place a steaming rack or steamer basket in the bottom of the pot to prevent the tamales from touching the hot water. This will help prevent them from getting soggy.
- Avoid overcrowding: Don't overcrowd the steamer. Make sure there is enough space between the tamales for the steam to circulate evenly.
- Spread the masa on the smooth side: When spreading the masa on the corn husk, ensure that you are working on the smooth side, not the rougher side. This will help prevent the masa from sticking and ensures even cooking.
- Don't Add Too Much Filling: Overfilling tamales can cause them to burst open or leak. A modest amount of filling will ensure a perfectly wrapped and cooked tamal.
- Adjust the spiciness: For a milder tamal, reduce the amount of roasted green chiles, use a milder variety, or remove the seeds and veins from the chiles. For a spicier tamale, add more chiles or add a couple of roasted jalapeños or serranos.
FAQ
While you can use pre-made masa harina, making your own masa using the nixtamalization process will result in more flavorful and authentic tamales.
I don't recommend using canned green chiles, they do not add any spice and contain additives that can add a different and less desirable flavor. Instead, I suggest frozen roasted chiles. Those can be found in the freezer section of many grocery stores or order them online from places like The Hatch Chile Store.
Yes, check the "Tips and Variations" section for suggestions on how to adjust the spice level. Another option if you prefer little to no spice, is to use roasted poblano peppers. Poblanos have a different flavor profile than the other peppers suggested, but they are mild so they won't add much to any spiciness to the dish.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
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Recipe
Green Chile and Cheese Tamales (Tamales Verdes)
Equipment
- cutting board
- Knife
- Medium Pot
- Colander
- Spoons
- Steamer pot for tamales a large pot with a strainer
Ingredients
- ½ Batch Homemade Masa for Tamales
- 1 Bag Corn Husks
Green Chile and Cheese Filling
- 1 tablespoon oil
- ¼ white onion, diced
- 1 small tomato, diced
- 1 died garlic clove
- 10 roasted, peeled, and diced green chiles Anaheim, Pueblo or Hatch
- ⅛ cup chicken broth
- 1 ½ cups cups shredded Mexican cheese such as asadero, Oaxaca, Chihuahua, or Mexican muenster
- ¼ teaspoon Kosher salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
Instructions
Masa
- Begin by making homemade masa using the nixtamalization process for tamales outlined in my other blog post. Note: For this tamales recipe, use half the quantity specified in the masa recipe, which will yield enough masa for about 35 tamales. Specific directions for half a batch can be found in the notes section of that recipe card.
Corn Husks
- Soak the corn husks in a large bowl or pot of hot water for 30-45 minutes, or until softened. This will make them pliable and easier to work with.
- Drain the husks in a colander.
Green Chile and Cheese Filling
- Heat the olive oil in a medium saucepan and sauté the onion, tomato, and garlic for 1 minute.
- Add the diced green chiles and stir to combine.
- Add salt, pepper, and chicken broth and let everything simmer for 3-5 minutes.
- Taste and adjust seasoning as needed.
- Lower heat to low and add shredded cheese.
- Once the cheese is melted, turn off the heat and set chile aside.
Assemble Tamales
- Choose a medium-sized to large corn husk. Lay the husk on the palm of your hand with the smooth side facing up (the rougher side should be facing out).
- Add a generous tablespoon or two of masa to the center of the corn husk. Use the back of the spoon to gently spread the masa into an oval-shaped bed, avoiding the edges of the husk.
- Spoon a generous teaspoon or two of the green chile and cheese into the center of the masa, creating a line down the middle. The exact amount of the masa and filling will depend on the size of the corn husk.
- Fold the sides of the husk over the filling, one on top of the other. Then fold the narrow ends down toward the center. Lay the folded tamales seam side down on a flat surface until all tamales are filled and wrapped.
Steaming
- Add water and two pennies to the bottom of a steamer pot for tamales (or a large pot with a strainer). Ensure the water level remains below the steamer insert to prevent the tamales from getting wet. Line the rack with soaked and drained corn husks.
- Stand the tamales upright on the rack, open end facing up. Arrange them comfortably so steam can circulate evenly. If the pot is too crowded, steam them in batches.
- Cover the pot and bring to a boil. You should hear the pennies rattling at the bottom of the pot.
- Reduce heat to medium and simmer for 45-60 minutes. If at any time the pennies stop rattling, it means the pot is out of water. Add more hot water to the bottom, being cautious not to pour over the tamales.
- Carefully remove a tamal from the pot and unwrap the husk. A fully cooked tamal will hold its shape and easily separate from the husk without sticking.
- Once the tamales are cooked, carefully remove them from the pot to prevent overcooking from residual heat. Place them in a separate bowl or container.
Lisa Lorraine Clore
i loved your recipe. but if you don't use lard, can you use olive oil and if so, how much; also, can you mix the filing into the masa or do they have to be in the middle.
thank you
lisa
Gemma
Hi Lisa, thank you so much. We do not suggest using olive oil as olive oil has a lower melting point than lard and shortening. This can result in a greasy texture in the tamales and will prevent the masa from properly firming up during steaming. It is best to use either lard or vegetable shortening. I have also recently seen there is avocado oil shortening which should also work. As for the filling, mixing it into the masa can change the texture and consistency of the masa and even the flavor, so it is best to add the filling in the middle. I hope this information is helpful! Let me know if you have any other questions.