Green Chile Chicken Cheese Tamales

If you’ve never made tamales before, they can seem intimidating. But after making these, you’ll realize they are so easy and so incredibly delish! 🫔

Time: ~ 3 - 4 hours

Servings: 20

1/2 package of corn husks
4 cups masa harina
2 tsp salt
2 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp baking powder
3 cups vegetable broth
1 1/2 cups coconut oil (melted)
5 cloves of garlic (halfed)
1 can black beans (15 oz )
3-5 Hungarian chile peppers* (roasted)
- Can use any type and add more if more spice is desired. Best source is the farmer’s market
2 packages of chicken tenderloins (unfrozen)
8 oz Shredded Oaxaca & Cotija cheese blend

Prep husks & chicken

Soak the corn husks in a large pot of hot water for 30-45 minutes or until ready to use.
- Tip: Place the corn husks in the pot. Heat up water in a kettle, pour over the husks. Repeat until covered in water. Place the lid on top.
Fill the medium pot with 1 inch of water and 8 oz vegetable broth. Set to medium-high heat.
Add black pepper, 1 tsp salt, garlic powder, onion powder and chicken tenderloins.
Boil for 10 - 15 minutes.
- Tip remove a thicker chicken tender and slice in half. It should be white inside.
Remove and shred all chicken. Save the broth!
- Tip: use fork and knife to shred into small pieces.
Place the broth in a liquid measuring cup. Scrap the pot sides to get all the leftover spices. Add to the broth.

Make masa & salsa

Dice green chiles.
Peel and slice garlic in half.
Pour 2 tbsp of broth back in the medium pot. Add the garlic and cook on medium for 5 minutes until soft.
Add black beans, chiles, garlic, and 1/2 cup broth into a blender.
Mix for 1-2 minutes.
In a mixing bowl, pour the salsa over the shredded chicken and set aside.
Using the paddle attachment, mix masa harina, 1 tsp salt, and baking powder.
Add the melted coconut oil and remaining broth.
Whisk until light and fluffy like peanut butter, not crumbly.
Chill for 30-90 minutes in the fridge.

Assembly

Gently rewhip the masa mix.
Mix in the cheese with the chicken and salsa mix.
Lay out a soaked corn husk on the counter, rough side down.
Lightly dry the inside with a paper towel.
Tear off a thin strip of husk. Set aside.
Spread masa on the corn husk 1/2 down from the top, 1/2 in from each side, and 1-2 inches from the bottom (the pointy end).
Add the filling in the vertical middle of the masa.
Roll the corn husk with the aim of joining the outer edges of the masa together, folding the filling inside.
Tuck one corn husk edge under the masa on the other side and continue rolling until reaching the edge of the corn husk.
Fold the pointed end up to the seam and tie the tamale horizontally with the extra husk strip.
Lay the tamale face down on the baking sheet.
Repeat for all.

Steam

Once all the tamales are made, place 1 - 2 inches of water in the large pot.
Set the steam basket in the bottom.
Place a small heat-safe bowl upside down in the middle of the steam basket.
Stand the tamales around the small bowl, open side facing up.
Fill the pot with tamales.
Cover the tamale tops with the remaining corn husks to prevent the steam from dripping off the lid and into the tamales.
Bring water to a boil. Reduce to a simmer for 50-75 minutes.
Check a tamale at 60 minutes. If the masa still sticks to the husk when opened, return to the steam.
- Tip: Check the water level halfway through.

Serving

Top with sour cream, hot sauce, pico de gallo, guacamole, avocado, cilantro or the salsa made for the filling.

Storage

Street Corn Soup