Melanie's Rich and Creamy Green Chili and Corn Tamales

Recipe by Melanie B.
READY IN: 4hrs




  • Do all prep work with the corn and green chilis.
  • Clean and rinse the corn husks. Place in a large bowl and soak in hot water for about 30 minutes.
  • 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.
  • Make the filling by stirring together all of the filling ingredients in a large bowl.
  • 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.
  • Place a spoonful of the filling in the center of the masa in each corn husk.
  • Roll like a burrito, ensuring the filling is sealed on all sides with masa.
  • 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.
  • Serve with a bit of shredded cheese, fresh scallions, and cilantro -- and sour cream if you desire!
  • Enjoy!