Ah, you’re talking about tamales verdes with green chile and cheese—a truly iconic Mexican dish! Let’s break it down:
Dish Components
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Masa (Dough)
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Made from masa harina (corn flour), water or broth, and lard or vegetable shortening.
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Lightly seasoned with salt and sometimes a bit of baking powder for fluffiness.
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Filling
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Cheese: usually a melty variety like Chihuahua, Oaxaca, or Monterey Jack.
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Green Chile: roasted and chopped or pureed, typically Hatch, Anaheim, or poblano peppers for flavor and mild heat.
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Salsa Verde
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Made from tomatillos, green chiles, garlic, onion, and cilantro.
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Gives the tamales their signature bright, tangy, slightly spicy flavor.
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Corn Husks
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Soaked in warm water to make them pliable.
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Used to wrap each tamale before steaming.
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Assembly
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Spread a layer of masa on a soaked corn husk.
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Place a spoonful of green chile and cheese in the center.
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Fold the sides of the husk over the filling and fold the bottom up.
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Steam for about 1–1.5 hours, until masa is firm and separates easily from the husk.
Serving Suggestions
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Serve hot with extra salsa verde on top.
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Optional garnishes: sour cream, chopped cilantro, or sliced radishes.
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Often accompanied by Mexican rice and beans for a full meal.
If you want, I can give you a full, step-by-step recipe for homemade Green Chile and Cheese Tamales that will make them soft, flavorful, and perfectly cheesy.