Green Chile Cheese Tamales

The rich aroma of roasted green chiles mingling with melty Oaxaca cheese and soft, fluffy masa is a comfort food dream. These vegetarian tamales capture the heart of Mexican home cooking in a way that’s easy, doable, and deeply satisfying. Wrapped in authentic corn husks and steamed to perfection, they make for a deliciously nostalgic meal.

Whether you’re celebrating a holiday or just craving something warm and comforting, these tamales deliver bold flavor without the fuss of a massive batch. Their perfectly portioned size is ideal for everyday cooking, with enough heat to excite your taste buds and enough cheese to keep it cozy.

Full Recipe:

• 18 dried corn husks

• 1 cup roasted Anaheim chiles (peeled, stemmed, and sliced into strips)

• 1 ½ cups Oaxaca cheese (cut into long strips)

• 2 cups masa harina

• 1 ½ tsp baking powder

• 1 tsp salt

• ⅔ cup lard or vegetable shortening

• 1 ½ cups vegetable broth (warm)

Directions:

1. Soak dried corn husks in hot water for at least 1 hour until pliable. Pat dry before using.

2. In a large mixing bowl, combine masa harina, baking powder, and salt.

3. In a separate bowl, whip lard or shortening until light and fluffy. Gradually add the dry mixture and vegetable broth to create a soft, spreadable dough.

4. Roast Anaheim chiles over an open flame or under the broiler until charred. Peel, deseed, and slice into strips.

5. Spread about 2 tablespoons of masa dough onto the smooth side of each corn husk, forming a 4×4 inch rectangle.

6. Add one strip of cheese and a few strips of roasted chile in the center of the masa.

7. Fold the sides of the husk inward, then fold the narrow end upward to seal. Tie with a thin strip of husk if desired.

8. Arrange tamales standing upright (open side up) in a steamer pot. Steam over medium-low heat for 1 hour, adding water as needed.

9. Let tamales rest 5 minutes before serving. The husk should peel away cleanly from the masa when done.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 30 minutes
Kcal: 215 kcal | Servings: 18 tamales

Recipe Overview

Tamales are one of Mexico’s most cherished culinary treasures, and Green Chile Cheese Tamales are a deliciously accessible gateway into this rich food tradition. These particular tamales combine smoky roasted green chiles with creamy, melt-in-your-mouth Oaxaca cheese, all encased in a light, fluffy corn masa dough and wrapped snugly in softened corn husks.

Whether you’re a long-time tamal lover or completely new to them, this vegetarian version offers everything people love about tamales—flavor, warmth, and that unmistakable taste of home—without the need for meat or an all-day kitchen marathon. With a small batch size and a short ingredient list, it’s perfect for solo cooks, intimate gatherings, or anyone wanting to explore authentic Mexican cooking without getting overwhelmed.

History and Origin

The tamal (plural: tamales) has ancient roots, tracing back thousands of years to Mesoamerican civilizations like the Aztecs and Mayans. These early peoples used tamales as portable food for warriors, travelers, and hunters, often filling them with beans, vegetables, game meat, or chilies depending on what was available in their region. The tamal was a sacred food, often featured in rituals and religious ceremonies.

Green chile and cheese tamales, while not as ancient as their meat-filled ancestors, have become a staple in regions like Northern Mexico and the Southwestern United States, particularly New Mexico, where roasted green chiles—especially Hatch or Anaheim varieties—are culinary icons. The pairing of roasted chile and cheese is a relatively modern, vegetarian-friendly twist that honors traditional tamal preparation while embracing newer ingredients and dietary preferences.

In Mexican-American communities, tamales are more than just food—they’re a tradition. Making tamales is often a communal activity, referred to as a tamalada, where family and friends gather during holidays or special occasions to assemble large batches together. This version, however, is a small-batch solution for everyday enjoyment that still captures all the heart of a full-blown tamalada.

Variations and Adaptations

One of the beautiful things about tamales is their adaptability. Regional and personal preferences influence fillings, masa textures, and wrapping techniques. While this version uses roasted Anaheim peppers and Oaxaca cheese, countless variations exist across Latin America and beyond:

• Tamales de Rajas con Queso: The direct cousin of this recipe, traditionally found in Central Mexico, often made with Poblano strips and a more liquid filling, such as suero (a Mexican dairy whey) or sour cream, alongside asadero cheese.

• New Mexican Tamales: These might use Hatch green chiles for their distinct earthy flavor and sometimes add sweet corn kernels or local cheeses for depth.

• Vegan Adaptations: Swap the lard for refined coconut oil or vegetable shortening and use dairy-free cheese. Some variations add mushrooms, squash blossoms, or refried beans for heartiness.

• Sweet Corn Tamales (Tamales de Elote): A totally different category, but worth mentioning. These tamales are naturally sweet and often served as a dessert or breakfast dish.

From spicy to sweet, hearty to delicate, tamales can be whatever you want them to be. That’s part of their magic.

Nutritional Information

Tamales, especially vegetarian ones like this, can be a nourishing and balanced meal. Let’s take a closer look at what you’re getting nutritionally when you dig into a Green Chile Cheese Tamal.

A single tamal (based on the small-batch recipe) typically contains around:

• Calories: 215

• Protein: 6–7g

• Fat: 12g (mostly from the cheese and lard/shortening)

• Carbohydrates: 20g

• Fiber: 2–3g

• Calcium: ~150mg

• Sodium: 300–400mg

• Vitamin A, C, and Iron: Modest amounts, primarily from the green chiles

The use of masa harina (corn flour) contributes complex carbohydrates and fiber, while the green chiles provide antioxidants like vitamin C and capsaicin, known for their anti-inflammatory properties. Oaxaca cheese brings in high-quality dairy protein and calcium, though it also adds saturated fat and sodium.

For those watching their fat intake, using a vegetable shortening or substituting with avocado oil (solidified via chilling) can be a healthier alternative to traditional lard.

Serving Suggestions and Pairings

While tamales are a meal in themselves, pairing them with complementary dishes and drinks can elevate your experience. Here are a few ideas to round out your tamal feast:

• Salsas: A freshly made salsa verde brings a bright, tangy contrast to the cheesy richness of the tamal. For a spicier option, consider a roasted red chile sauce.

• Beans and Rice: Serve with Instant Pot black beans or Mexican arroz rojo (red rice) for a complete plate.

• Eggs: For a brunchy spin, top a tamal with a soft-fried or poached egg and a drizzle of crema.

• Drinks: Try it with agua de jamaica (hibiscus tea), horchata, or for adults, a light Mexican lager or a crisp white wine like Sauvignon Blanc.

• Toppings: Add Mexican crema, queso fresco, sliced avocado, or even pickled red onions for texture and contrast.

Presentation tip: Lay the tamal open on the husk, drizzle with salsa, and top with garnishes. It makes for an eye-catching and appetizing plate.

Tips and Tricks for Success

Making tamales can seem intimidating at first, but once you get the rhythm, it becomes almost meditative. Here are a few expert tips to ensure tamal perfection:

• Soak Husks Thoroughly: Don’t rush the soaking. One hour in hot water softens them enough to be pliable without tearing.

• Whip the Fat Well: Whipping lard or shortening until fluffy before mixing into masa gives it an airy, light texture.

• Don’t Overfill: A common beginner mistake is using too much filling, which can cause the tamal to burst during steaming. Stick to about 2 tablespoons of masa and a modest amount of filling.

• Use a Steamer with a Penny Trick: Place a clean penny at the bottom of your steamer water basin. If it stops rattling, the water is too low.

• Steam with Patience: Tamales take about an hour to cook thoroughly. You’ll know they’re done when the husk pulls away cleanly and the masa is firm yet tender.

• Let Them Rest: Give tamales 5–10 minutes post-steaming to firm up. This improves both texture and flavor.

Potential Health Benefits

While tamales might not strike you as “health food,” this version has several redeeming nutritional qualities:

• Corn masa is gluten-free, rich in resistant starch, and a good source of magnesium.

• Green chiles are loaded with vitamin C, antioxidants, and compounds like capsaicin, which can boost metabolism and support heart health.

• Oaxaca cheese provides protein and calcium, essential for muscle and bone health, especially for vegetarians.

Additionally, by controlling the fat source (choosing healthy vegetable fats over lard), you can make this dish even more heart-friendly.

Conclusion

Green Chile Cheese Tamales are proof that comfort food can also be simple, nutritious, and adaptable. They honor deep-rooted culinary traditions while catering to modern preferences for smaller portions, vegetarian-friendly options, and make-ahead convenience.

Whether you’re making them for the holidays or a weeknight dinner, tamales offer a sense of occasion and warmth. They’re not just food—they’re a celebration of culture, family, and flavor.

So, grab some corn husks, roast your chiles, and get ready to make something truly special. Once you taste these tamales, you’ll understand why they’ve been cherished for generations.