Cheesy Chicharron and Salsa Verde Tamales (with Red Chile Masa)
Cheesy Chicharron and Salsa Verde Tamales (with Red Chile Masa)
Ingredients
For the Red Chile Masa
- 9 pounds masa preparada
- 1/2 cup red chile powder
- 2 cups chicken broth, warm
- 2 teaspoons salt
- 1 tablespoon baking powder
For the Salsa Verde Chicharron Filling
- 2 pounds tomatillos, husks removed, rinsed
- 3 serrano peppers, stems removed
- 2 jalapeño peppers, stems removed
- 1/2 white onion, roughly chopped
- 3 garlic cloves, peeled
- 1/2 cup cilantro, chopped
- 1 cup chicken broth
- 1 teaspoon salt, or to taste
- 1 pound pork chicharrones, crushed into small pieces
- 2 cups Monterey Jack cheese, shredded
For Assembly
- 1 package corn husks, 16-ounce, soaked in hot water for at least 30 minutes, then drained
Instructions
- 1
Prepare the Red Chile Masa: In a large bowl, combine the masa preparada, red chile powder, salt, and baking powder. Gradually add the warm chicken broth, mixing with your hands until the masa is light, fluffy, and well combined. The masa should have a consistency similar to soft play-dough. Cover and set aside.
⏱️ 15 min
- 2
Prepare the Salsa Verde: In a medium saucepan, combine the tomatillos, serrano peppers, jalapeño peppers, white onion, and garlic cloves. Add enough water to cover the ingredients. Bring to a boil over medium-high heat and cook for 10-15 minutes, or until the tomatillos change color and soften.
⏱️ 15 min
- 3
Drain the cooked vegetables, reserving about 1/2 cup of the cooking liquid. Transfer the vegetables to a blender. Add the cilantro, 1 cup of fresh chicken broth, and salt. Blend until smooth. Taste and adjust seasoning if needed.
⏱️ 5 min
- 4
Prepare the Chicharron Filling: In a large pot or Dutch oven, pour the blended salsa verde. Bring to a simmer over medium heat. Add the crushed pork chicharrones and stir well. Cook for 10-15 minutes, stirring occasionally, until the chicharrones soften and absorb the salsa. Remove from heat and let cool slightly.
⏱️ 20 min
- 5
Assemble the Tamales: Take a softened corn husk and pat it dry. Spread about 2-3 tablespoons of the red chile masa evenly over the wider end of the husk, leaving about 1 inch clear on the sides and bottom. The masa layer should be about 1/8 to 1/4 inch thick.
⏱️ 45 min
- 6
Place about 1-2 tablespoons of the chicharron and salsa verde filling in the center of the masa. Sprinkle with about 1 tablespoon of shredded Monterey Jack cheese.
- 7
Fold one side of the corn husk over the filling, then fold the other side to overlap. Fold the narrow end of the husk up towards the center to close the tamale. Repeat with the remaining masa, filling, and corn husks.
- 8
Steam the Tamales: Arrange the tamales upright in a large steamer pot, open-end facing up. Ensure there is enough water in the bottom of the steamer to create steam, but not so much that it touches the tamales. Bring the water to a boil, then reduce heat to medium-low, cover tightly, and steam for 1 1/2 to 2 hours, or until the masa easily pulls away from the corn husk.
⏱️ 120 min
- 9
Carefully remove tamales from the steamer. Let them rest for 5-10 minutes before serving. Enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Chicharron and Salsa Verde Tamales (with Red Chile Masa)
Ingredients
For the Red Chile Masa
- 9 pounds masa preparada
- 1/2 cup red chile powder
- 2 cups chicken broth, warm
- 2 teaspoons salt
- 1 tablespoon baking powder
For the Salsa Verde Chicharron Filling
- 2 pounds tomatillos, husks removed, rinsed
- 3 serrano peppers, stems removed
- 2 jalapeño peppers, stems removed
- 1/2 white onion, roughly chopped
- 3 garlic cloves, peeled
- 1/2 cup cilantro, chopped
- 1 cup chicken broth
- 1 teaspoon salt, or to taste
- 1 pound pork chicharrones, crushed into small pieces
- 2 cups Monterey Jack cheese, shredded
For Assembly
- 1 package corn husks, 16-ounce, soaked in hot water for at least 30 minutes, then drained
Instructions
- 1
Prepare the Red Chile Masa: In a large bowl, combine the masa preparada, red chile powder, salt, and baking powder. Gradually add the warm chicken broth, mixing with your hands until the masa is light, fluffy, and well combined. The masa should have a consistency similar to soft play-dough. Cover and set aside.
⏱️ 15 min - 2
Prepare the Salsa Verde: In a medium saucepan, combine the tomatillos, serrano peppers, jalapeño peppers, white onion, and garlic cloves. Add enough water to cover the ingredients. Bring to a boil over medium-high heat and cook for 10-15 minutes, or until the tomatillos change color and soften.
⏱️ 15 min - 3
Drain the cooked vegetables, reserving about 1/2 cup of the cooking liquid. Transfer the vegetables to a blender. Add the cilantro, 1 cup of fresh chicken broth, and salt. Blend until smooth. Taste and adjust seasoning if needed.
⏱️ 5 min - 4
Prepare the Chicharron Filling: In a large pot or Dutch oven, pour the blended salsa verde. Bring to a simmer over medium heat. Add the crushed pork chicharrones and stir well. Cook for 10-15 minutes, stirring occasionally, until the chicharrones soften and absorb the salsa. Remove from heat and let cool slightly.
⏱️ 20 min - 5
Assemble the Tamales: Take a softened corn husk and pat it dry. Spread about 2-3 tablespoons of the red chile masa evenly over the wider end of the husk, leaving about 1 inch clear on the sides and bottom. The masa layer should be about 1/8 to 1/4 inch thick.
⏱️ 45 min - 6
Place about 1-2 tablespoons of the chicharron and salsa verde filling in the center of the masa. Sprinkle with about 1 tablespoon of shredded Monterey Jack cheese.
- 7
Fold one side of the corn husk over the filling, then fold the other side to overlap. Fold the narrow end of the husk up towards the center to close the tamale. Repeat with the remaining masa, filling, and corn husks.
- 8
Steam the Tamales: Arrange the tamales upright in a large steamer pot, open-end facing up. Ensure there is enough water in the bottom of the steamer to create steam, but not so much that it touches the tamales. Bring the water to a boil, then reduce heat to medium-low, cover tightly, and steam for 1 1/2 to 2 hours, or until the masa easily pulls away from the corn husk.
⏱️ 120 min - 9
Carefully remove tamales from the steamer. Let them rest for 5-10 minutes before serving. Enjoy!
⏱️ 10 min