Green chile and cheese tamales are one of the most comforting, beloved classics in Mexican home cooking. Soft, fluffy masa surrounds a warm, melty filling of roasted green chiles and creamy cheese, creating a tamal that’s simple, rustic, and irresistibly flavorful. Each bite brings together the smokiness of the chiles, the richness of the cheese, and the tender texture that only well-made masa can deliver.
The process begins with the masa—a whipped, airy dough that determines the success of every tamal. Whipping the lard until it’s light is key, giving the masa its signature fluff and tenderness. When mixed with masa harina, baking powder, and warm broth, it transforms into a dough that spreads smoothly onto the corn husks and steams into a soft, cloudlike texture. That float test is the traditional touch that ensures the masa is just right.
The filling is equally important. Roasted green chiles offer depth, gentle heat, and a subtle smokiness, while melted Oaxaca or Monterey Jack cheese gives the tamales their luscious, gooey center. The combination is classic, comforting, and perfect for those who enjoy tamales that are flavorful without being overly spicy. Adding a bit of garlic powder, cumin, and optional onions builds a savory foundation that balances the richness beautifully.
Once assembled, the tamales steam slowly until the masa becomes firm yet tender, pulling cleanly from the husk and releasing the aroma of roasted chiles and fresh masa. Serve them warm with salsa verde, crema, or even simple melted butter, and you’ll have a batch of tamales that feel both nostalgic and deeply satisfying.
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Servings: 25–30 tamales
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: About 2 hours 30 minutes
Ingredients
For the Masa:
- 4 cups masa harina (for tamales)
- 1½–2 cups warm chicken broth
- 1 cup lard or softened shortening
- 1 tsp baking powder
- 1½ tsp salt
For the Filling:
- 2 cups roasted green chiles, chopped (Hatch, Anaheim, or poblanos)
- 3 cups Oaxaca cheese or Monterey Jack, shredded
- 1 onion, finely diced (optional)
- 1 tsp garlic powder
- 1 tsp cumin
- Salt to taste
Other:
- Corn husks, soaked in warm water for 30 minutes
Instructions:
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