Corn, Green Chile, and Cheese Tamales

Name: Corn, Green Chile, and Cheese Tamales
Prep time: 105 min
Cook time: 90 min
Total time: 335 min
Yield: 20 servings
Cuisine: Latin,Mexican
Ingredients: 16 ounces fresh or frozen corn kernels; 3 ounces fresh green chile peppers, diced; 16 ounces queso fresco, shredded; 4 ounces cream cheese, room temperature; 2 tablespoons chili powder, more to taste; 2 tablespoons ground cumin, divided; 1 1/2 teaspoons kosher salt, divided; 40 dried corn husks; 6 cups masa harina, more as needed; 5 cups warm water, or low-sodium chicken broth, more as needed; 1 teaspoon ground chile pepper; 3 tablespoons onion powder; 2 cups lard, preferably pork; Pico de gallo, to taste; Avocado slices, to taste

Homemade tamales, featuring a savory filling of corn kernels, cream cheese, and diced hot peppers, offer a delicious alternative to store-bought versions.

⭐ 4.5 (63 reviews) Prep: 105 minCook: 90 minTotal: 335 minYields: 20 servings

Category Tags:

Appetizer Brunch Entree Lunch

Cuisine Tags:

Latin Mexican

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Instructions

Start boiling water in a large steamer pot for cooking.
For the filling, combine corn kernels, diced chile peppers, queso fresco, cream cheese, chili powder, 1 tsp cumin, and 1/2 tsp salt; mix thoroughly and refrigerate.
Sort corn husks, discarding debris. Soak usable husks in warm water for at least one hour, weighed down, until pliable. Remove, pat dry, and store covered; reserve smaller husks for ties.
For the dough, combine masa harina and warm water, stir, and let sit for 20 minutes. Vigorously mix until dough forms, then incorporate chile pepper powder, onion powder, the remaining 5 tsp cumin, and 1 tsp salt. Whisk lard until fluffy in a separate bowl, then gradually add to the masa, mixing until the dough is dense, malleable, and non-sticky.
To assemble, lay a hydrated husk flat. Spread 1-2 tablespoons of dough evenly (1/4-inch thick) on the husk, leaving 4 inches from the narrow end, 2 inches from the opposite end, up to one long edge, and 2 inches from the other. Spoon filling down the center, maintaining a 1-inch dough border. Fold the husk over to enclose the filling, wrap an extra husk around the back if necessary, and fold the ends to create a sealed package. Secure each tamale with ties made from smaller husks.
Place assembled tamales upright in the prepared steamer, ensuring they do not touch the water. Steam for 90 minutes, monitoring and replenishing the water level as needed.
After steaming, let tamales cool, covered in the steamer, for one hour to allow the masa to firm. Serve as desired, optionally with pico de gallo and avocado slices.