Hatch Green Chile Corn Tamales | I am New Mexico

Hatch Green Chile Corn Tamales

If you’re a huge fan of New Mexico style tamales, then you’ll love this version using corn instead of masa. A little less filling, but tastes just as great. Why? Well, you know why. And if you don’t, then you’ll have to try our (New Mexico’s) delicacy, the green or red chile(same plant, different preparation). Anyhow, you get the point. Here’s a recipe that will get anyone’s taste buds dying for more.


Green Chile Corn Tamales in the Process of Being Made / Photo: ig creationsbyangelicawarwick

Ingredients for Green Chile Corn Tamales Recipe

  • 12 Ears fresh white OR yellow corn
  • 1 lb Monterrey jack cheese; grated
  • 1 lb Pure lard
  • 1/2 lb Butter
  • 1/4 c heavy cream; or more
  • 1/2 cup Hatch, New Mexico Green Chile or any other New Mexico Green Chile you can find (roasted, peeled, and seeded)
  • 1 lb cheddar cheese
  • Salt

Hatch Green Chile Corn Tamales Preparation

  1. Chop stalk end of each ear of corn flush with the base of the ear. Shuck, being careful to keep corn husks intact for later use. Wash husks, and drain.
  2. Cut corn off cobs. Grind corn with the Jack cheese in a meat grinder, blender or food processor.
  3. Cream lard and butter to a smooth and fluffy consistency with an electric mixer at medium speed. Add the ground corn and cheese mixture, heavy cream and salt to taste. Continue to mix with the electric mixer until mixture looks like whipped cream. Add more cream if the mixture is dry.
  4. Cut the roasted green chiles into long strips. Spread about 2 tablespoons of the corn mixture on each corn husk. Spread mixture out into a rectangle and allow at least 2 inches of husk to extend below the corn mixture and a few inches of margin on both sides of the husk. Place about 2 strips of green chile down the center of the corn mixture, then sprinkle with a few pinches of the grated Cheddar cheese.
  5. Hold the two sides of the tamale together to make the corn mixture fold up around the filling. Then tuck one edge of the husk over the top of the tamale and roll, tying the ends with strips of corn husks. If preferred, the bottom end of the husk can be folded up before rolling. If you plan to freeze the tamales, freeze them at this point.
  6. Place the tamales upright on a rack in a pressure cooker or large steaming kettle. Before the rack is completely filled with tamales, pour 1 to 2 cups water into the bottom of the pan, about 1/2 inch deep.
  7. Steam at 15 lbs pressure for 25 minutes, or in a conventional steamer for 45 minutes. Serve warm with Green Chile Sauce, plain, or with beef, pork or chicken added. These may be kept in the refrigerator for 3 to 4 days. Makes 24 tamales. Freezing Hint: Package tamales in plastic bags, 12 per package or other suitable quantity. If packaging large quantities, keep track of the contents on a card.

Maximum Recommended Freezer Storage: 1 year



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