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This recipe is wonderful. It's better than the corn tamale that I paid $12 for as an appetizer here in LA. I made a batch, and served them with a little side of mole sauce. Delicious, Barb! Thank you for sharing!
Wow Barb, this was great. I used to have relatives in Tucson that owned a Mexican restaurant and the green corn tamales were to die for. I am so happy that I found your recipe, my grown kids will be thrilled when I make these for them.
I made these a few months ago and they were fantastic. They were every bit as good, if not better than the ones I buy from a Mexican Restaurant for $3.00 each. My family was impressed. Muchas gracias!
This is green corn tamales at it's best! And doesn't cost me an arm and a leg! I was going to order them from a place in Tucson, AZ. forget it!!! My sister wanted me to mail her some but this is the best I can do. The only thing I would change in the recipe would be 1/2 cup sugar and 1&1/2 cup of cornmeal Thank you so much for sharing your recipe. I"ll use it often. Rose
I love green corn tamales, but making the tamales takes so much time, particularly if you are working on your own. So, I adapted this recipe as a 'casserole'. I make everything as described, but I chop the chilies into bits and grate the cheese. Then, I line a dish with the corn shucks, pour the corn and chile and cheese mixture over it and layer with more corn shucks. Then, I put aluminum foil over the top. Cook at 350 degrees Fahrenheit for 30m min. I remove the foil for 5 more minutes. Folks seem to like it.
these tamales are fantastic, an so easy. i always thought el coyote in l.a. served the best green corn tamales, but now I do! i have made these 5 times. they are the bomb!