Green Chile and Cheese Tamales

By Jac_M

Ingredients

• 36 - 38 dried corn husks (about 8 inches long and 6 inches wide at the top)
• 3 cups Masa Harina (corn tortilla flour)
• 2 cups water
• 3 1/2 cups shredded cooked chicken
• 12 ounces sharp cheddar cheese, shredded (3 cups)
• 1 15 1/4ounce can whole kernel corn, drained
• 1 8 1/2ounce can or 1/2 of a 15 to 16-can (scant 1 cup) cream-style corn
• 1 4 ounce can diced green chile or jalapeno peppers
• 1/2 cup bottled green salsa
• 2 tablespoons cooking oil
• 1/2 teaspoon salt

Details

Servings 36
Preparation time 90mins
Cooking time 120mins
Adapted from bhg.com

Preparation

Step 1

Directions

1. In a large roasting pan, soak corn husks in hot water for 30 minutes or until soft. Drain well. Pat dry with paper towels.

2. Meanwhile, for filling, in a very large bowl stir together masa harina and water until well combined. Stir in chicken, cheese, whole kernel corn, cream-style corn, undrained diced green chile peppers, salsa, cooking oil, and salt.

3. For each tamale, starting about 1-1/2 inches from pointed end, spread 1/4 cup of the filling along one long side of a corn husk into a rectangle about 4 inches long and 2 inches wide. Fold husk over filling. Fold short end of the husk up over filling. Roll up from long side to completely enclose the filling. Tie open end of tamale with strips of corn husk or 100 percent cotton kitchen string.

4. To steam, stand tamales upright in a steamer basket set over at least 1 1/2 inches of boiling water in a very large Dutch oven. Dont pack them in too tightly, but fill the space.* Cover steamer. Reduce heat to medium. Steam for 30 minutes. Carefully remove from steamer. Let stand 5 to 10 minutes before serving. They will get firmer as they cool. Makes 36 to 38 tamales.