• Ingredients: 28
  • Serves: 18

Corn, cheese, and chili tamales with tomatillo-avocado salsa with large poblano chilies, masa harina, unsalted butter, room temperature, sugar, salt, canned low-salt chicken broth, frozen baby white corn kernels , thawed, coarsely grated sharp cheddar cheese, baking powder, ground black pepper.


Tomatillo-Avocado Salsa

  • 12 tomatillo, husked, rinsed well
  • 1 small onion, quartered
  • 6 large garlic cloves, peeled
  • 2 to 3 serrano chilies, stemmed
  • 2 ripe avocados, peeled, diced
  • 1/2 cup chopped fresh cilantro
  • 2 tbsps. fresh lime juice


  • 1 lb. large poblano chilies
  • 2 cups Masa Harina
  • 6 tbsps. unsalted butter, room temperature
  • 3 tbsps. sugar
  • 2 1/4 tsps. salt
  • 1/2 cup canned low-salt chicken broth
  • 5 cups frozen baby white corn kernels , thawed
  • 3 cups coarsely grated sharp cheddar cheese
  • 1 tsp. baking powder
  • 1/8 tsp. ground black pepper


  • 4 large eggs
  • 1 3/4 cups sugar
  • 2 tsps. grated orange peel
  • 1 tsp. vanilla extract


To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts


Make Salsa:

  1. Step 1 Cook first 4 ingredients in heavy large skillet over high heat until charred in spots but still firm, turning occasionally, about 5 minutes.
  2. Step 2 Transfer to processor; using on/off turns, chop coarsely. Add all remaining ingredients. Blend to coarse puree.

Make Tamales:

  1. Step 3 Selecting the largest and cleanest husks, place half of husks in large bowl; fill bowl with warm water.
  2. Step 4 Weigh husks down with plate; soak husks until soft, separating occasionally, about 2 hours. Form 36 ties by tearing several husks into 1/2-inch-wide strips.
  3. Step 5 Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowl; cover tightly with plastic.
  4. Step 6 To make dough, blend Masa Harina, butter, sugar, and 1 teaspoon salt in processor until coarse meal forms.

    For this step you will need

  5. Step 7 Add broth and blend in (mixture will be crumbly). Transfer masa mixture to large bowl. Blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper, and 1 1/4 teaspoons salt in processor until coarse puree forms.

    For this step you will need

  6. Step 8 For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 1 tablespoon chilies, then 1 tablespoon cheese.

    For this step you will need

  7. Step 9 Using moistened fingertips, press dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk.
  8. Step 10 Fold 1 long side of husk over filling and roll up to enclose. Tie ends of filled husks tightly with husk strips.
  9. Step 11 Add enough water to large pot containing steamer insert to reach bottom of insert. Layer tamales in steamer insert.
  10. Step 12 Bring water to boil; cover pot. Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 1 hour.
  11. Step 13 (Can be made 1 day ahead. Cool slightly. Refrigerate. Before serving, re-steam 45 minutes to heat through.) Serve tamales in husks with salsa.

Nutrition information

Calories 395 Carbohydrates 36 g (12%)
Fat 22 g (35%) Protein 15 g (30%)
Saturated Fat 12 g (59%) Sodium 576 mg (24%)
Polyunsaturated Fat 2 g Fiber 6 g (22%)
Monounsaturated Fat 7 g Cholesterol 53 mg (18%)