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Green Chile and Cheese Tamales

A plant-forward spin on a traditional favorite. Roasted Poblano, Anaheim and Jalapeno chilies stuffed inside a flavorful masa topped with a cheddar jack cheese blend and smothered in Passport Global Flavors™ By Custom Culinary® Al Pastor and Tomatillo Serrano sauces.


What You'll Need

35 ea   Corn Husks
Masa Dough Filling
1 1/4 cup   Butter
4 cups   Masa Harina
4 tsp   Kosher salt
2 tsp   Baking powder
2 tsp   Cumin, ground
3 cups   Milk
1 cup   Whole kernel corn
6 oz   Cheddar jack cheese blend, grated
8
 
oz
 
   Anaheim, Poblano, Jalapeno chilies, roasted,  peeled, and seeded
Sauces
1 qt   Al Pastor Sauce
1 qt   Tomatillo Serrano Sauce
PREPARATION

Corn Husks
  1. Place corn husks in a large bowl and cover with very hot water and let soften for 30 minutes.
Masa Dough
  1. In the bowl of a stand mixer fitted with a flat beater, beat butter on high until very fluffy, light and doubled in size, about 5 minutes.
  2. While butter is beating, whisk together masa harina, salt, baking powder, and cumin in a medium bowl.
  3. To a blender pitcher add milk and corn and blend smooth.
  4. Pour over masa harina mixture and stir until well combined into a thick dough.
  5. Add masa dough to butter in two or three additions, mixing on medium to low to combine between each addition.
  6. Increase speed to high and mix until light and fluffy, about 8 minutes.
  7. Test masa dough by placing a tsp of dough into a glass of cool water, it should float.  If not continue to mix and try again.
  8. Once masa dough floats, add cheese and chilies and beat on high for 2 minutes more.
Assemble Tamales
  1. Tear 3 of the corn husks into tis strips for securing tamales once they are rolled.
  2. Lay one soaked corn husk on a work surface and scoop 1/4 cup dough in two equal scoops one right above the other on the center of the husk.
  3. Use the back of a spoon, your fingers, or fold one side of the husk over the filling and press to spread to an even 1/4-1/2 inch thickness leaving the edges of the husk bare to avoid oozing.
  4. Starting at one long side, fold corn husk over the filling toward each other to overlap in the middle.
  5. Secure the tamale by folding the bottom edge up and wrapping one or two strips of corn husk around and tying a knot.
  6. Repeat with the remaining husks.
To cook Tamales
  1. Arrange tamales upright in a single layer, open side up, in a stockpot steamer rack
  2. Set rack over boiling water in stockpot and cover
  3. Steam for 1.75-2 hours, adding more water if needed, until tamales are cooked through and the corn husk pulls away cleanly.
To Serve
  1. Remove tamales from corn husk and set two on a plate.  Sprinkle with cheese and smother one with Al Pastor Sauce and the other with Tomatillo Serrano Sauce.
  2. Garnish with a few roasted chilies and fresh cilantro and serve.

CHEF'S TIP