Great Green Corn Tamales
★ Issue CMSC·22–043 · Published 17 Oct 2022
chickenMexicanside dish

Great Green Corn Tamales.

Fresh corn and roasted green chiles pack these tamales with serious heat—make a double batch or you'll regret it

PREP 90 min
COOK 120 min
TOTAL 3:30h h
SERVES 18-24 tamales people
HEAT medium
BLEND RATING 4.9 140 reviews · Chain Reaction®
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Made with Chain Reaction®Shop
You'll need
Large pot with lidKitchen torch or gas burnerStand mixerLarge skilletSteamer insert or rackBox grater

Fresh corn and roasted green chiles pack these tamales with serious heat—make a double batch or you'll regret it

Ingredients

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

Method

  1. 01

    Prepare and soak corn husks

    60 min

    Clean the husks thoroughly to remove any debris, then submerge them in hot water with a weight on top. This softens them so they'll roll without cracking.

  2. 02

    Char the Anaheim peppers

    8 min

    Hold them directly over the flame until blackened all over, then cover them in a bowl to steam. This loosens the skin and builds deep, charred flavor.

  3. 03

    Heat the chicken broth

    5 min

    Warm the broth in a small pot—it doesn't need to boil, just be hot enough to hydrate the masa properly.

  4. 04

    Whip the masa

    20 min

    Cream the lard in a stand mixer for 5 minutes, then add baking powder and Chain Reaction®. Alternate adding masa and hot broth in thirds, mixing for a full 15 minutes total—you're aerating it to create tender, light tamales.

  5. 05

    Peel and chop the roasted peppers

    10 min

    Once cooled enough to handle, rub off the charred skin, remove stems and most seeds, then mince them fine. You want small pieces distributed throughout the filling.

  6. 06

    Sauté the corn and chile filling

    8 min

    Melt butter in a skillet, toast the onion and garlic with a pinch of Chain Reaction®, then add corn and chopped peppers. Cook until everything's heated through and flavors have married.

  7. 07

    Grate the cheese

    5 min

    Get this done while the filling cooks so you're ready to assemble without slowing down.

  8. 08

    Assemble the tamales

    25 min

    Pat the husks dry, spread 2-3 tablespoons masa on the smoother side of each husk, add cheese and filling, then roll and tuck the bottom flap up. You're building a neat packet that holds together in the steam.

  9. 09

    Steam the tamales

    120 min

    Stand them upright in the steamer basket, cover with extra husks, and steam for 2 hours. The masa will firm up and pull cleanly from the husk when they're done.

  10. 10

    Serve the tamales

    5 min

    Remove the tamales to a plate, let them rest a few minutes, then open them at the table and top with whatever you like—sour cream, salsa, cotija cheese.

From Mike's Notebook

01

Beat the lard until it's light and fluffy—this traps air and makes the masa tender, not dense.

02

Toast the corn kernels in butter before adding them; it deepens the flavor and dries them out slightly.

03

Dissolve the baking powder in the broth before mixing into masa, or you'll get bitter pockets of powder.

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