2 unwrapped Green Chile and Cheese Tamales
  • Moderate
  • 90 Minutes
  • Serves 12 Tamales

Nutrition Per Serving

  • Calories: 91 Cal
  • Fat: 3.9g (Saturated Fat: 1g)
  • Carbohydrates: 12.6g
  • Fiber: 1.8g
  • Sugar: 1.7g
  • Protein: 1.6g

Print Recipe


  • 1 cup masa harina
  • 3/4 cup water
  • 1 1/2 tsp sea salt
  • 1 tsp baking powder
  • 5 Tbsp avocado, canola oil or dairy-free butter
  • 2/3 cup warm vegetable broth
  • 1-2 Tbsp cooking oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced (a heaping Tbsp)
  • 1 healthy pinch sea salt, plus more to taste
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 cup cilantro leaves, finely chopped
  • 1 tsp apple cider vinegar
  • 1 cup mild green chiles, diced (cooked or canned)
  • 1/2 - 3/4 cup vegetable broth
  • 2 cups shredded cheese
  • 12 dried corn husks


  1. Add the masa harina to a mixing bowl and pour the water over it. Stir to combine — it will appear dry, that's okay. Let rest 15 minutes to hydrate.
  2. Add the dried corn husks to a large mixing bowl and cover with room temperature water. Weigh them down with a plate or pot lid. Let them soak for at least 15 minutes and up to 30 minutes.
  3. Make the filling by heating a sauté pan over medium-high heat. Add the onion and spices and cook for 3-5 minutes. Add the garlic and cook for an additional 30 seconds. Add the green chilis and cook another minute. Stir in the cilantro and apple cider vinegar and cook until the mixture is holding together. Cool. Stir in the cheese so that the assembly is easier.
  4. Finish the masa to the soaked masa mixture add salt, baking powder, and avocado oil, and stir. Then add broth (warm or room temperature for best results) a little at a time until a thick paste is achieved. You want it to look like play-dough. Set aside.
  5. Assemble the tamales by removing the corn husks from the water and pat dry. Then take one husk in your non-dominant hand (or place on a flat, clean surface) with the wider edge toward you (narrow end away from you). Add 2 – 2 1/2 Tbsp masa in the center near the bottom (closest end toward you), then use the back of a spoon to spread the mixture from the bottom 1/3 center of the husk to the right edge. A semi-thin layer is ideal (not too thin, not too thick). Then add 1 1/2 Tbsp of the green chile cilantro cheese filling to the center of the masa. Fold the right edge of the corn husk over the filling (toward the masa's left edge) and tuck right where the masa ends on the left. Then continue rolling until the husk’s seams meet. Next, fold the narrow edge of corn husk tightly toward the opposite side of where the seams meet and set in a loaf pan or dish that will keep your tamales upright. Continue until you have used all your masa mixture and filling.
  6. Cook the Tamales by inserting a steamer basket into a large pot. Fill a pot with water until it almost touches the base of the steamer basket. Then add the tamales, keeping them upright if possible. You can also cook in a slow cooker or Instant Pot. Turn the heat to high, then once boiling, reduce heat to low, cover, and simmer to steam the tamales for 1 hour.
  7. Enjoy once cooked, remove the lid and let steam escape. Then they're ready to enjoy it! Serve with guacamole, salsa, and or Greek yogurt.