These Tamales Verdes recipe it’s so easy to make you’ll be a pro in no time! The masa is mixed with the roasted green Chile, corn & cheese for delicious savory Mexican tamales. Then they’re wrapped in corn husks and steamed until cooked, resulting in a flavorful and delicious dish.

A green chile corn tamal placed on husks on a green plate.

I love making Tamales Verdes with Green Chile, Corn & Cheese. These are a little different where the fillings, are actually mixed with the masa. This creates a delicious texture and are much easier to assemble.

These are vegetarian tamales since they don’t contain any meat. For vegan tamales you can substitute regular cheese with your favorite plant based cheese. The results will still be the same and you’ll have delicious vegan tamales!

Why This Recipe Works

  • It’s one of the easiest tamales recipes since the ingredients are simple and easy to prepare.
  • There is no need for an electric mixer or blender. Your hands are the best tool!
  • It can be customized by adding shredded chicken (rotisserie chicken will work too), shredded pork, or even some of this delicious carne deshebrada.

*** Make sure to read the entire blog post. Every step matters since I provide helpful tips along the way!

A green tamal placed on a corn husk.

Ingredients

  • The masa – for this recipe we’re using my prepared masa recipe. Just follow the instructions on that post and come back to this one afterwards :). The masa is made with instant corn masa flour or you can just use the prepared masa from a latin grocery store.
  • Fresh corn kernels (3 whole corns) – if you can’t find fresh corn kernels, frozen ones will do work too.
  • Oaxaca or jack cheese (or any other melting cheese. Even mozzarella will work!)
  • Roasted, diced poblano or anaheim peppers – it’s okay to substitute with canned roasted green chile. You can add serranos if you like them spicy.
  • Milk
  • White sugar – this helps to balance the rest of the savory ingredients.
  • Dried husks.
All ingredients placed on a tile board.

How to make Tamales Verdes

Start by preparing the ingredients:

Chopping roasted green chiles on a cutting board.
  1. Soak the husks in a large container covered in boiling water for at least 20 minutes. Place something heavy on top of the husk to keep them immersed in water.
  2. Then prepare the masa, and roast the peppers, shred the cheese and cut the corn kernels. These steps can be made a day in advanced to save time the day of.

Mix

A bowl with chopped grilled chiles, corn kernels & shredded cheese.
  1. Place the prepared masa in a large bowl and add the chopped peppers, shredded cheese, corn kernels and 1½ tablespoons sugar.
A bowl with masa mixed with green chiles, corn kernels and shredded cheese.
  1. Mix with your hands to integrate all ingredients.
  2. Add the ½ cup milk gradually if mixture is too dense to spread easily. Mix until the masa is spreadable.

Assemble Tamales

Green chile corn tamal smeared on a corn husk.
  1. Spread about ¼ cup masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and ¼ inch from the top. Divide dough evenly, spreading onto 12 large corn husks or 24 smaller ones.
  1. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.

Steaming Tamales

Use a large steamer for the tamales pot or a “tamalera” – these are very large pots made specifically for tamales and pozole.

  • Add water to the bottom of the steamer making sure it will not overflow into the steaming tray. The tamales should not touch the water.
  • Place the tamales standing up and do not over pack the pot since it may affect how they cook.
  • Steam for one and a half hour on medium heat.
  • When tamales are ready, they should still be very moist but pull away from the corn husk easily and hold together.
  • Let tamales rest for 15 minutes before serving.

Serving Suggestions

Serve these green tamales with my Tomatillo Salsa and refried beans on the side. This combo is perfect! Also serve with sopa de fideo or sopa fria to serve at a party.

For drinks you can serve with Atole De Arroz, Hot Chocolate or even Jamaica.

A green tamal placed on a corn husk.


Tip: Make Ahead

You can make preparations a couple of days ahead to save time. This is an important step for success especially if you’re a beginner. Things can get hectic if you try to cook everything the same day!

  • Up to 2 days before: roast the peppers. If you don’t know how, this post on how to roasting peppers will show you how.
  • The day/night before: make the masa and start soaking the husks.
  • Make your side dishes like refried beans or any salsas to serve with!

Freezing Tamales Verdes

You can freeze tamales cooked or raw. However it’s best to freeze cooked tamales as the raw fillings can change flavor and texture when frozen.

  • Let the tamales cool completely before freezing.
  • Place the tamales in airtight container or freezer bags or thick aluminum foil and remove as much air as you can. Do not remove the husk as it will help maintain the flavor.
  • For extra protection and to conserve the freshness, place the bags in a plastic or glass container.
  • Freeze tamales for up to 5 months.

While they will still be fine to eat after this time, the quality and flavor will start to decline and they just won’t taste as good as they should.

Storing

If you plan to consume the tamales within a few days, store in the refrigerator. Place them in an airtight container or a resealable plastic bag. You can keep them in their corn husks or remove the husks and wrap them in plastic wrap or aluminum foil. They’re best eaten within 3 days.

Reheating

  • Steam Method: This is often considered the best method for reheating tamales because it helps retain their moisture and prevents them from drying out.
    • Fill the bottom of a large pot with about 1-2 inches of water. You should use a pot with a steamer insert if possible.
    • Place the tamales upright in the steamer insert or on a rack above the water, making sure they don’t touch the water.
    • Cover the pot with a lid and bring the water to a gentle simmer.
    • Steam the tamales for about 15-20 minutes or until they are heated through. Check one tamale to ensure it’s piping hot in the center.
    • Remove the tamales from the pot and let them cool slightly before unwrapping and serving.
  • Microwave: This method is quicker, but it may result in slightly drier tamales compared to steaming.
    • Place a damp paper towel on a microwave-safe plate.
    • Place the tamal on the plate and cover it with another damp paper towel.
    • Microwave on medium power (50% to 70%) for 1-2 minutes, checking for doneness after each minute. The time may vary depending on the microwave’s power and the tamale’s size.
    • Let it rest for a minute before unwrapping and serving.
  • Stove:
    • Remove the husks from the tamales if they were steamed with them, leaving just the tamal itself.
    • In a skillet or frying pan, heat over medium-high heat.
    • Place the tamales into skillet without overcrowding the pan. Fry the tamales for 2-4 minutes on each side or until they are golden brown and crispy. Turn them using tongs or a spatula.
    • Enjoy while hot!
A green tamal placed on a corn husk.

Thank you for stopping by!

I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana

Print Recipe

A green tamal placed on a corn husk.

Tamales Verdes with Green Chile, Corn & Cheese

Servings 12 tamales
Ana Frias
5 from 15 votes
Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours
These Tamales Verdes are so easy to make you'll be a pro in no time! The masa is mixed with roasted chile, corn & cheese and it's delicious!

Equipment

  • Large steamer pot
12 tamales

Ingredients  

  • lbs prepared masa
  • 2 cups fresh corn kernels (3 whole corns) okay to use frozen corn
  • 2 cups oaxaca or jack cheese (or any other melting cheese) shredded
  • 2 cups roasted, diced poblano or anaheim peppers see note
  • 1 ½ tablespoon sugar
  • ½ cup milk
  • dried husks

Instructions 

Prepare ingredients

  • Soak the husks in a large container covered in boiling water for 20 or more minutes.
  • Prepare the masa, Roast the peppers and chop, shred the cheese and cut the corn kernels.

Mix

  • Place the prepared masa in a large bowl and add the chopped peppers, shredded cheese, corn kernels and 1½ tablespoons sugar.
  • Mix with your hands to integrate all ingredients.
  • Add the ½ cup milk gradually if mixture is too dense to spread easily. Mix until the masa is spreadable.

Assemble Tamales

  • Spread about ¼ cup masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and ¼ inch from the top. Divide dough evenly, spreading onto 12 large corn husks or 24 smaller ones.
  • Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up.
  • Steam for one and a half hour on medium heat.
  • When tamales are ready, they should still be very moist but pull away from the corn husk easily and hold together.
  • Let tamales rest for 15 minutes before serving.

Muy Delish Notes:

  • For the roasted chiles, it’s okay to substitute with canned roasted green chile. 

Add Your Own Private Notes

Whenever you come back to this recipe, you’ll be able to see your notes.

Nutrition

Serving: 1Tamal | Calories: 173kcal | Carbohydrates: 11g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 160mg | Potassium: 77mg | Fiber: 1g | Sugar: 3g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

**This post was originally published on Dec 2021. It has been updated to be more helpful.

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Recipe Rating




15 Comments

  1. 5 stars
    These tamales were fantastic, Ana! I used vegan shredded cheese and roasted Hatch chiles. So much better than anything I have ever bought or had at a restaurant! They are definitely worth the effort and I look forward to making them again with your helpful tips.

  2. 5 stars
    These are the best tamales ever! My husband loves tamales and has been begging me to make them at home! We’re both so excited this recipe is so amazing!

    1. Hi JuanE!

      Traditional tamales can be relatively high in calories and carbohydrates due to the masa, but they also provide essential nutrients. Opting for fillings with lean meats and incorporating vegetables can enhance their nutritional profile. Additionally, steaming or baking tamales is a healthier cooking method compared to frying. So these are good to go in my book! Enjoy friend!

  3. 5 stars
    I made these tamales, yesterday. They were a big hit with my family. It was my first time making tamales and making the masa was a bit tricky for me. I should have paid closer attention to the recipe. I should have made the masa the day before. Leaving it sit and hydrate makes it much easier to work with. I also made some with a ground beef and chorizo filling. I will be making them again and again and again.