Teresa's Recipes
Tamalitos Verdes
Experience the authentic taste of Mexico with Tamalitos Verdes, these are petite, flavorful tamales that are a delight to the senses. Made with fresh, sweet corn kernels, spicy green chilies, and creamy Monterey Jack cheese, they're wrapped and steamed in corn husks for that traditional touch. This delicious treat is a staple in Mexican cuisine, often enjoyed during festive celebrations.
Ingredients
- 20, soaked in warm water until soft Corn husks
- 1 cup, shredded Monterey Jack cheese
- 1 teaspoon Salt
- 1/4 cup, melted Unsalted butter
- 1 cup Chicken broth
- 2 cups Masa harina
- 2, deseeded and chopped Green chilies
- 2 cups Fresh corn kernels
Dietary Notes
- Servings: 10
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Calories: 200
- Fat: 7g
- Carbs: 28g
- Protein: 8g
- Sodium: 500mg
- Sugar: 3g
Instructions
- In a blender, combine the fresh corn kernels, green chilies, masa harina, chicken broth, melted butter, and salt. Blend until you achieve a smooth texture.
- Lay a softened corn husk flat on your workspace. Spread about 2 tablespoons of the corn masa mixture onto the husk, leaving some space around the edges.
- Spoon a small amount of shredded Monterey Jack cheese into the center of the corn masa.
- Fold the sides of the corn husk inward, covering the filling. Then, fold the bottom part of the husk upwards. Secure the tamalito with a strip of soaked corn husk or kitchen twine.
- Repeat the process with the remaining husks and filling.
- Place a steamer basket in a large pot filled with about 2 inches of water. Bring the water to a boil.
- Arrange the tamalitos in the steamer basket. Cover and steam for about 45-60 minutes, or until the tamales are firm and cooked through.
- Carefully remove the tamalitos from the steamer using tongs and let them cool slightly before serving.
- Serve warm for the best taste. Enjoy your homemade Tamalitos Verdes.
Tips
- If you like your food spicy, you can leave the seeds in the green chilies for an extra kick.
- You can also try this recipe with other types of cheese like queso fresco or mozzarella.
- Prep the corn husks ahead of time by soaking them in warm water overnight.