Tamales Verdes with Green Chile, Corn & Cheese

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.

Green Tamales

These Tamales Verdes were adapted from our favorite Mexican restaurant in the U.S.: Elote Cafe in Sedona. If you ever make it this way, you must go to this restaurant! Just make sure to look for a reservation way in advanced.

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!

Ingredients

• 2½ lbs 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 🙂
• 2 cups fresh corn kernels (3 whole corns) – if you can’t find fresh corn kernels, frozen ones will do work too.
• 2 cups oaxaca or jack cheese (or any other melting cheese) shredded
• 2 cups roasted, diced poblano or anaheim peppers – it’s okay to substitute with canned roasted green chile. 
• ½ cup milk
• 1 ½ tablespoon sugar
• dried husks

For serving:

Serve these green tamales with my Tomatillo Salsa and refried beans on the side. This combo is perfect!

Be sure to see the recipe card below for full ingredients & instructions!

How to make Tamales Verdes

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 to dense to spread easily. Mix again.

Assemble Tamales

• Divide dough evenly, spreading onto 12 large corn husks or 24 small 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.

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.

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 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.

Next time you’re in the mood for tamales, make your own Tamales Verdes at home instead. You’ll be glad you did!

? If you enjoyed this recipe I’d love it if you take 5 seconds to rate and review it below. It’s also super helpful to me and other readers if you share any changes you made to the recipe. I’m so grateful you’re here! ??

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