Melanie's Rich and Creamy Green Chili and Corn Tamales

Total Time
Prep 3 hrs
Cook 1 hr

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.

Ingredients Nutrition


  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!
Most Helpful

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.

jabs850 August 09, 2013

These are SO yummy! I only substituted shortening for lard. I've never made tamales before, so your notes and easy directions were very helpful. Thanks!

Gen Moore December 30, 2009