Get ready to tantalize your taste buds with a burst of flavors from the Southwest! Our Green Chile and Cheese Vegetarian Tamales are a delightful twist on a classic Mexican dish that will have your guests raving and coming back for seconds. Imagine biting into a perfectly steamed tamale, where the creamy cheese meets the smoky heat of roasted green chiles, all wrapped in a tender masa shell. Whether you’re hosting a festive gathering or simply craving a comforting meal, these tamales are sure to impress. Ready to embark on a culinary adventure? Let’s dive into this mouthwatering recipe that’s easier to make than you might think!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Mexican
Serves: 12 tamales
Ingredients
- 2 cups masa harina
- 1/2 cup vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 cups vegetable broth
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup roasted green chiles, chopped
- 12 corn husks, soaked in warm water
Instructions
- Prepare corn husks by soaking them in warm water for at least 30 minutes to make them pliable and prevent cracking during wrapping.
- In a large mixing bowl, combine masa harina, baking powder, and salt. Mix dry ingredients thoroughly.
- Add vegetable shortening to the dry ingredients and mix using a hand mixer or wooden spoon until the mixture becomes crumbly and light.
- Gradually pour in vegetable broth while mixing, creating a smooth, spreadable masa dough that resembles thick cake batter.
- In a separate bowl, mix shredded cheese and chopped roasted green chiles to create the tamale filling.
- Drain corn husks and pat them dry with a clean kitchen towel.
- Take a corn husk and spread about 3 tablespoons of masa dough in the center, leaving space at the edges.
- Place a spoonful of green chile and cheese mixture in the center of the masa dough.
- Carefully fold the sides of the corn husk to enclose the filling, then fold the bottom end up.
- Repeat the process with remaining ingredients until all tamales are assembled.
- Prepare a large steamer pot by adding water to the bottom and placing a steamer basket inside.
- Arrange tamales standing upright in the steamer, with open ends facing up.
- Cover and steam tamales over medium-high heat for approximately 60 minutes.
- Check tamales for doneness by removing one and testing if the masa dough easily pulls away from the corn husk.
- Once cooked, remove tamales from steamer and let rest for 10-15 minutes before serving.
- Serve warm with optional side of salsa, sour cream, or guacamole.
Tips
- Soak Corn Husks Properly: Make sure to soak the corn husks in warm water for at least 30 minutes. This step is crucial for making them pliable and easy to work with, preventing any cracking during the wrapping process.
- Achieve the Right Masa Consistency: When mixing your masa dough, aim for a consistency similar to thick cake batter. If it’s too dry, add a little more vegetable broth; if it’s too wet, sprinkle in a bit more masa harina.
- Don’t Overfill: When adding the filling to your tamales, be careful not to overstuff them. About a spoonful of the green chile and cheese mixture is perfect to ensure they cook evenly and stay intact.
- Steam with Care: Arrange your tamales standing upright in the steamer with the open ends facing up. This allows steam to circulate properly, ensuring that each tamale cooks evenly and thoroughly.
- Test for Doneness: To check if your tamales are ready, remove one from the steamer and see if the masa easily pulls away from the corn husk. If it does, they’re good to go!
- Serve Warm: Let the tamales rest for about 10-15 minutes after steaming. This allows the flavors to meld and makes them easier to unwrap and enjoy. Serve with your favorite salsa, sour cream, or guacamole for an extra kick!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 6g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
