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Vegetarian

Cheese and green chile tamales

Cheese and green chile tamales are small parcels of corn masa dough filled with melted cheese and roasted green peppers, steamed inside corn husks. For 4 people, plan on 100 minutes and a medium skill level, for about €2.20 per person. Success depends on the dough, whipped with butter until foamy, which is what keeps the tamales light instead of dense.

Tonight we're heading to Mexico with tamales, little corn dough parcels stuffed with cheese and green chile, steamed until tender.

Cheese and green chile tamales
Total time
1 h 40
Difficulty
Medium
Cost per person
€2.20
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Under their corn husk wrapper, these tamales hide a melting cheese center and roasted peppers with a faintly smoky edge, lifted by a touch of jalapeño. The masa harina dough, enriched with butter, steams until tender with a slightly grainy bite, very different from a regular bread dough. It takes time to make but few tricky steps, mostly patience during the long steaming.

This is a recipe for a slow Sunday afternoon, or any evening when you feel like cooking something different, alone or with extra hands to help fold the parcels. The chile stays mild if you remove the seeds, so the dish works fine for the whole family, though the jalapeño keeps a little kick for more sensitive palates. Plan to eat them warm, straight out of the steamer.

The ingredients

4 people

Pantry

  • Masa harina (nixtamalized corn flour) 400 g
  • Vegetable bouillon cubeoften in the pantry 1
  • Baking powderoften in the pantry 1 tsp
  • Dried corn husks (or parchment paper) 16
  • Saltoften in the pantry 1 tsp

Dairy

  • Butter 120 g
  • Shredded cheese (mozzarella, cheddar) 250 g

Fruits and vegetables

  • Green bell peppers 2
  • Jalapeño pepper 1
  • Cilantro 4 sprigs

Allergens Lactose

The step by step recipe

  1. Soak the corn husks in hot water to soften them, then drain. 20 min

    If you can't find corn husks, use squares of parchment paper tied with kitchen string instead.

  2. Roast the peppers and the chile, peel them, chop them, then mix with the shredded cheese and cilantro. 10 min

    Peppers roasted in the oven or over a flame give an unbeatable smoky flavor.

  3. Whip the softened butter until creamy, add the masa harina, baking powder, salt, and 50 cl of warm bouillon gradually to form a soft dough. 10 min

    The dough is ready when a small ball of it floats in a glass of water.

  4. Spread a spoonful of dough on each husk, fill with cheese and chile, fold into a parcel, and tie.

    Don't overfill, the dough expands as it cooks.

  5. Steam the tamales upright in a steamer basket over simmering water, then let them rest a few minutes before unwrapping. 1 h

    They're done when the dough pulls away cleanly from the husk.

Our tips to get it right

  • Soften the butter well before whipping it, it blends in more easily and helps the dough rise better.
  • Don't tie the parcels too tightly, the dough needs room to expand as it steams.
  • Keep an eye on the water level in the steamer during the hour of cooking, it should never fully evaporate.

The variations

  • Swap the shredded cheese for crumbled fresh goat cheese for a creamier, tangier filling.
  • For a quicker version, use jarred roasted peppers instead of roasting your own, you'll save about ten minutes.
  • For kids who don't like heat, skip the jalapeño entirely and keep only the green peppers.

What to serve it with

  • An avocado and tomato salad
  • A homemade spicy tomato sauce
  • A chilled glass of lemon water

Storage

Tamales keep for 2 to 3 days in the fridge, still wrapped in their husks. They freeze very well, still wrapped, for up to 2 months. To reheat, steam them again for a few minutes, or microwave for a few seconds.

Questions about this dish

Can I use something other than corn husks?

Yes, squares of parchment paper tied with string work just as well if you can't find husks. The result is nearly identical, only the corn aroma during steaming changes slightly.

How do you know the tamale dough is ready?

Shape a small ball of dough and drop it into a glass of water. If it floats, the dough has enough air and will give you light tamales.

Can tamales be made ahead of time?

Yes, you can shape them the day before and keep them in the fridge, then steam them the day you plan to serve them. This also helps spread the work over two sessions.

Which cheese works best for the filling?

A mix of mozzarella and cheddar melts well and stays stretchy when you cut into it. You can also use raclette cheese for more flavor.

How long does it take to make cheese and green chile tamales?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in cheese and green chile tamales?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does cheese and green chile tamales cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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