Mexican Tamale Recipes
Green Chile and Cheese Tamale Recipe
6 cups prepared masa or masa
2 8 oz can creamed corn
2 12 oz can green chiles, diced and drained
6 cups shredded Cheddar cheese
30-40 dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)
Mix corn into masa by hand. It's messy but efficient.
Drain corn husks. Spread about 1/4 cup masa on the smooth side of 1 corn husk (if you spread it on the other side, it will stick). Spread it across the wider end, covering it from side to side and extending approximately halfway to the narrow tip. Add chiles on top of the masa in the center of the corn husk. Layer cheese on top of the chiles. Fold right edge of corn husk to the center, and fold the left side over it. Then fold narrow end even with the wide end. Press ends together to seal contents. Repeat with remaining corn husks, masa and filling.
Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales about 1 hour. They are done when masa no longer sticks to the corn husks when tamales are unrolled.
Yield: 1-2 dozen tamales
Prep Time: 1-2 hours
Cook Time: 1 hour