Cheese tamales green chili

OK! I hope you guys are excited.. we're making tamales!!! Yay! First things first, buy a bag of corn husks, soak your corn husks in hot water, & completely submerge. If you do this the day ahead even better... they should soak for at least 5 hrs. (Remember to remove any corn hairs from the husks) The water should remain hot the entire time, even if it means changing it. So guess what? (I've helped make them for many years).. BUT..This was actually my first time making tamales by myself, I…

These Green Chile & Cheese Tamales feature tender corn masa, roasted Anaheim pepper rajas, and creamy Oaxaca cheese for a deliciously balanced bite. This vegetarian tamales recipe makes just 18, perfect for when you have a craving but don’t have the stamina to make a giant Christmas-sized batch.

These Green Chile and Cheese Tamales bring together creamy cheese and roasted green chiles wrapped in soft, fluffy, homemade masa. The rich, smoky heat of the green chiles paired with the smooth, melty cheese creates tamales that are both comforting and full of bold, authentic flavors. What sets these tamales apart is the use of nixtamalized corn, which adds a depth of earthy, nutty flavor that's far superior to store-bought masa harina.

These Tamales de Pollo con Chile Verde are a festive and flavorful treat, perfect for holiday gatherings. Stuffed with tender shredded chicken, roasted jalapeños, and tangy green salsa, they bring a delightful kick to your holiday table.Paired with a

I have never eaten a tamale before this weekend. I know, I'm crazy. Even though I have never had one, I have been craving one for week...

Authentic Mexican tamales with fresh cheese, jalapeños and fresh salsa - whipped up quickly and easily in your pressure cooker!

Cheese and Jalapeno Tamales are the perfect solution for a vegetarian Mexican classic. Making a small batch means you can have tamales on the table tonight!

Green chile and cheese tamal fresh out of the steamer pot!

A green chili made of roasted poblanos, tomatillos, and cilantro provides a bright and fruity base for the rich pork carnitas in these light and tender tamales.

I have never eaten a tamale before this weekend. I know, I'm crazy. Even though I have never had one, I have been craving one for weeks now. Again, CRAZY! So, to finally curb this craving and to finally eat a tamale I found this recipe in one of my cookbooks and set to work. Making tamales is a long process, and the best way is to make many at a time and freeze the ones you won't eat in the next 3 days. I only made about 20 this time, and yes I probably should have made more, but since this…