How To Make Green Chile Cheese Tamales

How to Make Authentic Green Chile Cheese Tamales: A Step-by-Step Guide

Are you ready to embark on a culinary adventure? This comprehensive guide will walk you through the process of making delicious, authentic green chile cheese tamales. Perfect for a festive gathering or a cozy night in, these savory treats are sure to impress. We’ll cover everything from preparing the masa to steaming the final product, ensuring a flavorful and satisfying result every time.

Getting Started: Gathering Your Ingredients

Before you begin, gather all your ingredients. Having everything readily available will make the process smoother and more enjoyable. You'll need:

• For the Green Chile Sauce:

  • 2 pounds fresh green chiles (such as Hatch or Anaheim), roasted, peeled, seeded, and roughly chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and pepper to taste
  • Vegetable oil

• For the Masa:

  • 4 cups Maseca brand corn masa harina
  • 2 cups warm chicken broth (or water)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup lard or vegetable shortening

• For the Filling:

  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 cup prepared green chile sauce (from above)

• Other Essentials:

  • Corn husks (dried)
  • Large pot or steamer

Preparing the Green Chile Sauce: The Flavor Foundation

The green chile sauce is the heart of these tamales. Its vibrant flavor will elevate the entire dish.

Roasting the Chiles:

1. Roast the chiles directly over an open flame (gas stovetop or grill), turning frequently, until the skins are blackened and blistered. Alternatively, you can roast them in a 400°F oven for about 15-20 minutes.
2. Place the roasted chiles in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. This will make peeling easier.
3. Peel off the blackened skins, remove the stems and seeds, and roughly chop the chiles.

Making the Sauce:

1. Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened.
2. Add the minced garlic, cumin, oregano, and cayenne pepper (if using). Cook for another minute until fragrant.
3. Stir in the chopped green chiles, salt, and pepper. Cook for 10-15 minutes, or until the sauce has thickened slightly.

Preparing the Masa: The Perfect Dough

The masa is the foundation that holds the filling. The texture should be smooth and pliable.

1. In a large bowl, whisk together the masa harina, baking powder, and salt.
2. Gradually add the warm chicken broth (or water), mixing with a wooden spoon or your hands until a smooth dough forms.
3. Add the lard or shortening and continue to mix until well incorporated. The dough should be slightly sticky but not too wet. Adjust the amount of liquid as needed.

Assembling the Tamales: A Labor of Love

This is where the magic happens. Take your time and enjoy the process.

1. Soak the corn husks in warm water for at least 30 minutes to soften them.
2. Spread a thin layer of masa on each husk, leaving about an inch of space at the top and bottom.
3. Add a spoonful of the green chile sauce and then a mixture of the cheeses on top of the masa.
4. Fold the sides of the husk inwards, then roll it up from the bottom.

Steaming the Tamales: The Final Touch

Steaming brings all the flavors together.

1. Place the assembled tamales in a steamer basket, standing them upright.
2. Add enough water to the bottom of the pot to reach just below the steamer basket.
3. Bring the water to a boil, then reduce heat to medium-low and steam for 60-75 minutes, or until the masa is cooked through and easily pulls away from the husk.

Serving and Enjoying Your Culinary Creation

Once cooked, carefully remove the tamales from the steamer and let them cool slightly. Serve them warm, perhaps with a dollop of sour cream or salsa. Enjoy the fruits of your labor!

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This detailed guide will help you create delicious green chile cheese tamales. Remember, practice makes perfect, so don't be discouraged if your first batch isn't flawless. Happy cooking!