Green Chili, Chicken & Cheese Tamales

READY IN: 4hrs
Recipe by Abby Falck

Don't use butter instead of lard; the texture is too soft and it won't cream properly. If you must substitute, use vegetable shortening.

Top Review by Chef Paula #4

As soon as I saw this I just had to try it. Needed a change from my normal Pork Tamales and i really am glad that I did. These were outstanding-I used chicken thighs because we prefer them and couldn't find the mexican cheese so I substituted Monterey Jack and cut into little tiny cubes. I did have tons of the mesa leftover but no biggie just made tortillas out of it. These were a true hit that everyone enjoyed-will be making again so I can keep a supply in the freezer.

Ingredients Nutrition

Directions

  1. Fill a large bowl or pot with warm water. Put the corn husks in the water and weight them down so they stay immersed.
  2. Combine all filling ingredients. Set aside.
  3. Combine masa, baking powder, and salt.
  4. In a standing mixer, beat the lard until it becomes light and fluffy.
  5. Gradually mix in dry ingredients.
  6. Slowly add chicken broth just until a soft dough forms.
  7. To assemble the tamales, put a spoonful of dough on the smooth side of a corn husk, smooth it down to a thin layer (1/8"-1/4" thick), and put a smaller spoonful of filling on the dough. Bring the two sides of the husk together so that the dough rolls around the filling and the husk overlaps itself. Fold up the bottom and tie it with a bit of string or a strand of corn husk.
  8. Set the tamales open end up in a steamer or colander. Put the steamer in a large pot with some water in the bottom. The water musn't touch the tamales. Cover tightly and steam over medium heat for 90-120 minutes.
  9. Once cooked, tamales can be kept in the freezer. To reheat, put in a microwave-safe bowl, cover, and cook on high for about one minute per tamale.

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