Chicharron and Cheese Tamales with Red Chile Masa and Green Salsa
Chicharron and Cheese Tamales with Red Chile Masa and Green Salsa
Ingredients
For the Red Chile Marinade (for 9 pounds of Masa Preparada)
- 20 chile puya
- 2 heads garlic
- 30 peppercorns, (pimienta en bola)
- 2 tablespoons salt
- 1 cup water
For the Tamale Masa
- 9 pounds masa preparada
For the Green Salsa
- 2 pounds tomatillos, husked and rinsed
- 3 jalapeños, stems removed
- 3/4 bundle cilantro
- 1/4 onion
- 5 garlic cloves
- as needed salt, to taste
- as needed chicken bouillon, to taste
- 1 pound chicharron, broken up
For Tamale Assembly
- 56 corn husks, soaked in hot water until pliable, then drained
- as needed Monterey Jack cheese, sliced
- as needed queso fresco, crumbled
Instructions
- 1
To prepare the red chile marinade, combine the 20 chile puya, 2 heads of garlic, 30 peppercorns (pimienta en bola), 2 tablespoons of salt, and 1 cup of water in a blender. Blend until a smooth marinade is formed.
⏱️ 10 min
- 2
Pour the prepared marinade over the 9 pounds of masa preparada. Mix the marinade thoroughly into the masa until it is well combined and evenly distributed. Set aside.
⏱️ 10 min
- 3
To prepare the green salsa, combine the 2 pounds of tomatillos, 3 jalapeños, 3/4 of a bundle of cilantro, 1/4 of an onion, and 5 garlic cloves in a blender. Blend until a smooth green salsa is achieved.
⏱️ 10 min
- 4
Season the green salsa with salt and chicken bouillon to taste. Add the 1 pound of broken up chicharron into the hot salsa and stir to combine.
⏱️ 5 min
- 5
To assemble the tamales, take a softened corn husk. Spread a layer of the marinated masa preparada mixture evenly onto the corn husk, leaving space at the top and bottom.
⏱️ 20 min
- 6
Place a spoonful of the green salsa containing the chicharron onto the masa. Add a slice of Monterey Jack cheese and some crumbled queso fresco on top of the salsa mixture.
⏱️ 20 min
- 7
Fold the corn husk to encase the filling, bringing the long sides together and then folding the bottom up to seal. Repeat with remaining masa, salsa, and husks.
⏱️ 20 min
- 8
Arrange the assembled tamales upright in a vaporera (steamer). Ensure there is enough water in the bottom of the steamer, but not touching the tamales.
⏱️ 5 min
- 9
Cover the vaporera tightly and steam the tamales for 1 1/2 hours (90 minutes), or until the masa is firm and separates easily from the corn husks.
⏱️ 90 min•🌡️ 212
- 10
Carefully remove the tamales from the steamer. Let them cool slightly before serving. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicharron and Cheese Tamales with Red Chile Masa and Green Salsa
For the Red Chile Marinade (for 9 pounds of Masa Preparada)
- 20 chile puya
- 2 heads garlic
- 30 peppercorns, (pimienta en bola)
- 2 tablespoons salt
- 1 cup water
For the Tamale Masa
- 9 pounds masa preparada
For the Green Salsa
- 2 pounds tomatillos, husked and rinsed
- 3 jalapeños, stems removed
- 3/4 bundle cilantro
- 1/4 onion
- 5 garlic cloves
- as needed salt, to taste
- as needed chicken bouillon, to taste
- 1 pound chicharron, broken up
For Tamale Assembly
- 56 corn husks, soaked in hot water until pliable, then drained
- as needed Monterey Jack cheese, sliced
- as needed queso fresco, crumbled
Instructions
- 1
To prepare the red chile marinade, combine the 20 chile puya, 2 heads of garlic, 30 peppercorns (pimienta en bola), 2 tablespoons of salt, and 1 cup of water in a blender. Blend until a smooth marinade is formed.
⏱️ 10 min - 2
Pour the prepared marinade over the 9 pounds of masa preparada. Mix the marinade thoroughly into the masa until it is well combined and evenly distributed. Set aside.
⏱️ 10 min - 3
To prepare the green salsa, combine the 2 pounds of tomatillos, 3 jalapeños, 3/4 of a bundle of cilantro, 1/4 of an onion, and 5 garlic cloves in a blender. Blend until a smooth green salsa is achieved.
⏱️ 10 min - 4
Season the green salsa with salt and chicken bouillon to taste. Add the 1 pound of broken up chicharron into the hot salsa and stir to combine.
⏱️ 5 min - 5
To assemble the tamales, take a softened corn husk. Spread a layer of the marinated masa preparada mixture evenly onto the corn husk, leaving space at the top and bottom.
⏱️ 20 min - 6
Place a spoonful of the green salsa containing the chicharron onto the masa. Add a slice of Monterey Jack cheese and some crumbled queso fresco on top of the salsa mixture.
⏱️ 20 min - 7
Fold the corn husk to encase the filling, bringing the long sides together and then folding the bottom up to seal. Repeat with remaining masa, salsa, and husks.
⏱️ 20 min - 8
Arrange the assembled tamales upright in a vaporera (steamer). Ensure there is enough water in the bottom of the steamer, but not touching the tamales.
⏱️ 5 min - 9
Cover the vaporera tightly and steam the tamales for 1 1/2 hours (90 minutes), or until the masa is firm and separates easily from the corn husks.
⏱️ 90 min•🌡️ 212 - 10
Carefully remove the tamales from the steamer. Let them cool slightly before serving. Enjoy!
⏱️ 5 min