Melanie's Rich and Creamy Green Chili and Corn Tamales

READY IN: 4hrs
Recipe by Melanie B.

I actually just finished making this dish for my Next Food Network Star audition video. I think Karma was on my side today because it came out better than ANY batch of tamales I ever made.

Top Review by jabs850

These are well worth the time to make. Excellent! I also made a creamy green chile sauce to go over them and they were delicious.

Ingredients Nutrition

Directions

  1. Do all prep work with the corn and green chilis.
  2. Clean and rinse the corn husks. Place in a large bowl and soak in hot water for about 30 minutes.
  3. Make the masa by mixing together all of the masa ingredients with a mixer. The consistency should end up similar to a chocolate chip cookie dough, slightly wetter.
  4. Make the filling by stirring together all of the filling ingredients in a large bowl.
  5. Spread masa in center of each corn husks. Sometimes you may need to use two corn husks to make it wide enough. I like my tamales to be very thick and large, so you want to spread it into a rectangular shape approximately 6 inches by 3-4 inches, depending on the shape of your corn husks.
  6. Place a spoonful of the filling in the center of the masa in each corn husk.
  7. Roll like a burrito, ensuring the filling is sealed on all sides with masa.
  8. Place in a steamer and cook the batch together for approximately 45-60 minutes. You want the masa to be cooked but not overcooked. It will still appear a bit wet when tested, but not stick to the corn husk.
  9. Serve with a bit of shredded cheese, fresh scallions, and cilantro -- and sour cream if you desire!
  10. Enjoy!

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