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Great Green Corn Tamales - Casa M Spice Co

Great Green Corn Tamales

As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice

— Mike Hernandez


For the Masa:
  • 3/4 cup lard
  • 2-1/2 teaspoons baking powder
  • 1 Tablespoon Casa M Spice Co® Chain Reaction®
  • 3 cups instant corn masa (for tamales)
  • 3 cups chicken broth
For the Green Corn Filling:
  • 1 Tablespoon butter
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups sweet corn kernels
  • 1 teaspoon Casa M Spice Co® Chain Reaction®
  • 10 Anaheim or Hatch green chiles, charred, stemmed, peeled, seeded, and chopped.
  • 18 oz Oaxaca cheese (queso Oaxaca), pulled


  • 1.

    Clean husks making sure that you remove all debris. Place cleaned husks in a large bowl and cover with hot water. Place a heavy item on top to keep them submerged. Leave for about 1 hour.

  • 2.

    While they rest, char the Anaheim peppers over an open flame on your stove. Once done, place in a bowl. Cover and allow to sweat while you prepare the rest of the tamale ingredients.

  • 3.

    In a small pot, heat up the chicken broth. It doesn’t have to boil, just needs to be hot.

  • 4.

    For the masa, add lard to the stand mixer. Mix for about 5 minutes. Add baking powder and Casa M Spice Co® Chain Reaction®. Then add about 1/3 of masa. Start mixer on medium. Add about 1/3 of the chicken broth. Continue to add bits of the masa and chicken broth until all is in the mixer. Mix for 15 minutes.

  • 5.

    While masa is mixing, peel the charred peppers. Remove stems and most of the seeds. Once done, chop finely.

  • 6.

    Add butter to a skillet over medium high-heat. Once butter is melted, add onions, garlic and Casa M Spice Co® Chain Reaction®. Add corn and chopped peppers. Mix well. Cook until heated through.

  • 7.

    While its heating through, grate the cheese. Set aside for assembling tamales.

  • 8.

    Remove husks from water and quickly pat dry. Add about 2 to 3 tablespoons Masa mixture over about ¾ of the top of the corn husk. Make sure you are placing it on the softer side of the husk. Add about 1 tbs cheese and desired amount of green corn mixture. Roll tamale and tuck the bottom upwards.

  • 9.

    Place tamales upright in a steamer pot. Cover with husks and steam for 2 hours.

  • 10.

    Once done, remove husks on top and remove the tamales to a plate for serving. Open tamales when ready to serve and top with desired toppings.

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