Masa Harina

Green Chile, Corn and Cheese Tamale Tutorial

This is the way my dad makes his tamales, but he uses medium to hot freshly roasted hatch green chiles and lard only. If you are going to freeze them, please freeze them raw and defrost before steaming them for 1h 30m. That way they will taste fresh.

The video for the masa is hard to hear because the kitchenaid mixer is running, but I wanted to show the whole process. I also had to add an extra 1/2 c of cottage cheese because the masa was 2-3 days old and had dried out a bit.

corn husks / hojas
1/2 c butter
1/2 c lard
2 1/2 lb un-prepared masa
15 oz can cream corn
1 c cottage cheese
1 TBS salt
27 oz can Hatch green chile
1 lb cheese (colby, mild or medium cheddar)
makes 2 1/2 dozen

22 thoughts on “Green Chile, Corn and Cheese Tamale Tutorial

  1. Definitely not authentic recipe. I have been making tamales for years and never ever heard of using cottage cheese or butter when doing masa. Mexican culture uses everything fresh not canned. However nice explanation. Just not authentic for my taste.

    1. +katie n At no point did I ever say they were authentic. In the description I pointed out that my Dad makes them with fresh green chile and lard only without the butter. We are Mexican and have been making them with cottage cheese for 45+ years…so that makes them pretty authentic to me. Many people have asked me and my dad for this tamale recipe over the years because they taste better than everyone elses green tamales. It is why I made the video.

    2. +katie n It depends where you are from. Some of the most Southern areas of Mexico do use cottage cheese. My Grandmother’s family is from Mexico City and she made her tamales the way that is most common seen in America, especially in California. My Grandfather’s family is from the Jalisco region and some of their recipes use cottage cheese. American Mexican food is very different from Authentic Mexican food. Most of the Northern areas of Mexico close to the US is not really as authentic as you think. It depends on where in Mexico you are from, because the recipes vary depending on the region.

    3. +Kimmy Starr
      I thought my dad was the only one who used cottage cheese. Thanks for the input…good to know.

  2. Thank you for SHARING this recipe! I truly appreciate you sharing your family recipe. This was a new way for me to make Tamales for my Huge Mexican family and Everyone was so impressed! Thank you for teaching me something new….my Nana ate 5 of these tamales and finally All the kids were able to eat these savory Tamales because they were not hot and they loved that they were cheesy too. I enjoyed your detailed video as well. Great job!

    1. +Carrie Bradshaw Thank you! That is great that your Nana ate 5 of them, I will definitely take that as a compliment. Thanks for watching.

  3. This was too technical honey. Put away the ruler. You need more heart in your cooking and less military precision.

    1. +Paul S. Don’t worry about me honey, I don’t use the ruler during my normal cooking. I am glad it was technical… that was the point. I make these videos for my daughter who loves the food, doesn’t know how to cook yet and lives in a different state. I did 8 years active duty Army, so the military precision is just a happy side effect. Thanks for watching.

  4. People please don’t think that this is an authentic tamales recipe. Cottage cheese???? We never use cottage cheese. I’m Mexican myself and we definably DON’T make tamales like this. That cheese ISN’T the right cheese or even the chile she used or even how she rap up the tamales wasn’t right. 👎🏼👎🏼👎🏼👎🏼

    1. +Gabriela Equihua Kimmy Starr 2 months ago

      It depends where you are from. Some of the most Southern areas of Mexico do use cottage cheese. My Grandmother’s family is from Mexico City and she made her tamales the way that is most common seen in America, especially in California. My Grandfather’s family is from the Jalisco region and some of their recipes use cottage cheese. American Mexican food is very different from Authentic Mexican food. Most of the Northern areas of Mexico close to the US is not really as authentic as you think. It depends on where in Mexico you are from, because the recipes vary depending on the region.

  5. 👍😎they look yummy. I worked at Tucson Tamale company. and there is ALOT of DIFFERENT ways and mitheds you can do it.. great job

  6. These are the easiest, most delicious tamales I’ve ever had! Tucson, Arizona is the meca for great tamales. I know my green corn – and so does everyone I make these for. They all love them! Thank you!

    1. Funny you should mention Tucson. My grandmother’s tamales will always be my favorite. She made 3 varieties: green chili/cheese, red chili/meat, and for the younger kids (and myself who doesn’t tolerate chili well), just plain cheese. She didn’t add cottage cheese to the masa, though I like that idea, as well as using half lard/half butter. She did, however, add cans of creamed corn to the masa as we were mixing it by hand. She also would only use longhorn cheese and we cubed it instead of grating it. I always assumed my grandma’s recipe came from Mexico and I’m sure it did at one time, but I just recently learned via research on Ancestry that her mother was born in Tucson. I’m going to give Sassy Scrapper’s recipe a try and combine it with the way my grandma did it and see what I can come up with. Thank you, Sassy Scrapper, for a thorough, detailed video. I learned quite a bit from it.

  7. My Nana, and Grandma made the BEST fresh green corn tamales ever!! And guess what?  They used cottage cheese in the mix it makes the tamales more moist.  Of course her traditional port/beef red tamales don’t use cottage cheese but your recipe is great.  Thanks for sharing!!

  8. You really shouldn’t put grated because it just steams out. You might want to try putting a finger sized slice instead. Butter in the masa? Who taught you that? You know what though? Whatever works for you.

    1. I don’t like big chunks of cheese in my tamales…grated works best for me and I have never had a problem with it steaming out. Everyone has their personal preference. TFW

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