GREEN CHILE CHICKEN & CHEESE TAMALES: How to Make Authentic Tamales With Hatch Chile & Homemade Masa
If you've always wanted to learn How to Make Tamales, but have been intimidated by the process, this video will show you step-by-step How to Make the most delicious Green Chile Chicken & Cheese Tamales! They're made with Hatch Green Chile, and this tutorial includes homemade masa. I really hope you like this recipe, and that it gives you the confidence to not just make tamales, but to make some mouthwateringly delicious ones! Read on for the full recipe and instructions. I include some Vegetarian Options at the very end.
Green Chile, Chicken & Cheese Tamales
For the Masa:
6 cups Maseca corn flour
4-5 cups chicken broth
2 cups lard
1 Tbsp. salt
1 Tbsp. baking powder
For the Green Chile:
12 Hatch green chiles, roasted and peeled, seeds removed
3 cloves garlic
1 tsp. ground cumin
1 tsp. salt
1 3/4 cup water
*1 can cream of mushroom (optional)
For the chicken:
2 - 3 lbs. chicken (approx. 5 chicken breasts)
1/2 onion
salt to taste
1 cube chicken boullion
2 bay leaves
2 cups water
cheddar cheese, cut in thick slices
corn husks
Directions:
Place chicken, onion, chicken boullion, salt and bay leaves in crockpot. Fill with 2 cups water and cook on high 2 1/2 hours. (This can also be cooked on the stovetop in a large pot for 45 minutes.) Once cooked, remove & shred chicken and set aside. Reserve chicken broth for later.
Put 12 green chiles in blender, along with 3 garlic cloves, cumin, salt, and water. Blend just long enough until you have a smooth sauce. Heat skillet over stove with approx. 1 Tbsp. oil in it. Pour chile sauce into skillet and cook approx. 5 minutes, (Mix in can of cream of mushroom if desired). Add shredded chicken to chile sauce, lower heat and let simmer 10 minutes. Take off stove and set aside. (Refrigerate if necessary.)
Soak corn husks in hot water approx. 2 hours, so they become clean and more pliable.
Prepare masa by first creaming 2 cups lard in stand mixer. This will take approx. 10-15 minutes with mixer set to medium high. In separate large bowl, mix together Maseca corn flour, baking powder and salt. When lard appears fluffy, you can begin to add corn flour mixture to the lard a little at a time and continue to mix. Begin adding chicken broth a little at a time as well. Your masa will need between 4 - 5 cups of chicken broth to get the right consistency. Continue to mix another 15 minutes. To test masa, take a tiny piece of it and drop in a glass of water. It should float back to the top. If not, try adding a little more chicken broth and continue to mix.
To begin making tamales, place water in bottom of large steam pot. Spread masa on soft side of corn husk from halfway point down to end. Place approx. 2 Tbsp. chicken chile mixture on top, add slice of cheese, and fold husk over, first on sides, then fold over bottom. Place in steam pot and continue to make other tamales until all masa is used up.
Cover pot and place on stove over medium heat. Once it begins to steam, set timer to 2 hours. Monitor to make sure water in steam pot does not dry out. If you need to add water, pour carefully along the sides of pot, and avoid getting water inside tamales. Tamales take 2 hours to be fully cooked. Enjoy!
VEGETARIAN SUBSTITUTES:
If you are vegetarian, you can follow all the same instructions, just make the following substitutions
instead of lard, substitute vegetable shortening or vegetable oil in same amounts
instead of chicken broth, substitute vegetable broth
instead of chicken, substitute 2 cans of corn kernels (the corn, green chile & cheese are a delicious combination!)
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Grilled Cheese & Roasted Tomato Soup
Good soup ????
Fix those late night cravings with some bomb as grilled cheese and spicy tomato soup ???????? here’s my recipe:
6 tomatoes, quartered
1 onion, quartered
1 capsium/ bell pepper, chopped
1 whole garlic bulb
Chilli flakes (optional)
1/2-1 cup unsalted vegetable stock
1/2-1 cup cream
3-4 basil leaves
Salt and pepper
2 slices of your favourite bread
Mozzarella cheese
Cheddar cheese
Butter
Method:
1. Chop off the top of your garlic bulb, leaving the cloves exposed. With your garlic, place all your other chopped vegetables into a large baking dish, drizzle generously with olive oil, chilli flakes, salt and pepper and bake at 200C for 50-60 mins until the vegetables are slightly charred and soft.
2. [optional] Use a blow torch and lightly torch your roasted vegetable to add extra char if you like your soup smokey. Careful not to burn it.
3. Transfer your vegetables into a pot or a blender with your stock, cream and basil. With a stick blender or a normal blender, blend your soup until smooth. Salt and pepper to taste.
4. For your grilled cheese, cut up 2 slices of bread. You can use any cheese you want or have on hand. I used mozzarella for the stretch and cheddar for the bitey taste. Butter your bread and grate as much cheese as your heart can take. Grill in a pan over medium heat until golden brown and cheese melted. Serve with tomato soup.
Green Chile Chicken and Cheese TAMALES | Easy Ingredients | Step by Step ❤️
If your afraid of making tamales don’t be, in this video I will show you how to make them with simple ingredients. These green Chile chicken and cheese tamales are made with MASECA corn masa flour, the dough is spread on a soft corn husk then filled with my delicious green salsa and chicken, I also add cream cheese. Some tamales have strips of fresh jalapeños in them to give them an added kick, then they are steamed to perfection. ❤️
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CHICKEN BROTH———————————-
2 lbs Chicken (1 large bone in skin on Chicken breast & 3 skinless boneless thighs)
8 C. Water
1/4 onion
3 large garlic cloves (crushed)
1/2 tsp freshly ground black pepper
1/2 tsp freshly ground cumin
2 large bay leaves
1 tsp Salt
GREEN SALSA—————————-
8 medium tomatillos
2 med Poblano peppers
1/2 tsp freshly ground black pepper
1/2 tsp freshly ground cumin
4 medium/large garlic cloves
3 whole Allspice
Small bunch cilantro
3/4 tsp Mexican oregano (optional)
2 tsp chicken bouillon
1/2 tsp Salt
2 Tbsp vegetable oil for cooking salsa
YOU CAN ADD VERY LITTLE BROTH IF NEEDED (don’t make filling too watery)
MASA—————————————-
6 C. MASECA corn masa flour
1,tsp baking powder
1 1/4 tsp Salt
1 1/4 C. Lard (lightly melted) warm, not hot
1/4 C. Vegetable oil for cooking salsa
4 1/2 C. Broth
EXTRA INGREDIENTS——————
12 oz. CREAM CHEESE (or as needed)
40 CORN HUSKS (or as needed)
2 large jalapeños cut into strips (optional)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Chili Cheese Paratha | Home Cooking
Chili Cheese Paratha
Ingredients
Mozzarella Cheese - 1 cup (grated)
Cheddar Cheese - 1/2 cup (grated)
Medium Size Onion - 1 (finely chopped)
Green Chili - 3 to 4 (finely chopped)
Ginger - 1 (finely chopped)
Cloves of Garlic - 3 (finely chopped)
Few Coriander Leaves - finely chopped
Few Mint Leaves - finely chopped
Pepper - 1 tsp
Cumin Powder - 1 tsp
Salt
Ghee
#chilicheeseparatha #paratha #paratharecipe
Method:
1. Take a bowl and add 1 cup of mozarella cheese, 1/2 cup of chedar cheese,1 medium sized onion, 1 green chili, 1 piece of ginger, 3 cloves of garlic, coriander leaves, mint leaves, 1 tsp pepper, 1 tsp cumin powder and little bit of salt to balance the flavour. (You can use either one of the cheese, incase you don't have both. You can also use processed cheese)
2. Mix all the ingredients together. Cheese filling is ready.
3. Roll out first paratha and place it aside.(Buy non stick tawa:
4. Roll out another paratha and spread the cheese filling on the paratha.
5. Make sure the filling is spread evenly. Don't spread it till the end, as you need to seal the chapati. (You can do it the traditional way as well, by placing the filling in the centre and rolling out the paratha)
6. Gently place the other chapathi on top and seal the chapathi by gently pressing the ends using your finger or a fork.
7. Place the paratha on the tawa and cook both the sides.
8. Flip it over and drizzle with little ghee.
Spicy Chili Cheese Paratha is ready..
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Chili Cheese Dog Boats
Make a bunch of chili dogs at once without the mess!
Here is what you'll need!
Chili Cheese Dog Boats
Servings: 8
INGREDIENTS
1 8-pack of hot dog buns
¼ cup butter, melted
2 garlic cloves, minced
2 tablespoons parsley, finely chopped
8 slices cheddar cheese
1 15-ounce can chili, with or without beans
8 hot dogs
PREPARATION
Preheat oven to 350°F/180°C.
Place the 8 hot dog buns in a 9x13 baking dish, then cut a rectangle in each hot dog bun, making sure to stay 1 centimeter from the edges.
Push down on the bread cut-out and compact this portion of the bun tightly into the bottom of each bun, making sure to press down on the bottom edges as well. This will help create a larger space for the fillings and reduce mess.
Mix the butter, garlic, and parsley in a small bowl, then brush the buns and their hollowed insides with the garlic butter.
Bake for 5 minutes to toast the buns as well as help the sides of the buns firm up so they don’t collapse under the weight of the fillings.
Place a slice of cheddar cheese inside each bun, then spoon a bit of chili inside each one.
Slide the hot dog snugly on top of the chili, then top with more chili.
Bake for 20-25 minutes, until the cheese is golden brown and the chili has started to brown.
Slice the hot dogs boats along their connected seams, then enjoy!
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Cosmic Space Jam_Main
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Stuffed Poblano Peppers | Chile Rellenos | Mexican Food | Cheese Stuffed Pepper | Things Tina Does
A little smoky, a little spicy , a whole lotta cheesy!! My homemade Chile Relleno's are worth the work. I love stuffed peppers, they are an impressive side dish or surprising main dish. With a little bit of prep work, and a lotta cheese you'll want to make these stuffed peppers for every meal.
Here's the recipe:
6-10 Poblano Peppers,
Filling:
1-1 1/2 bricks of Cream Cheese, soft
1 12 oz bag Pepper Jack cheese
1 tsp Garlic powder
1/2 tsp Onion powder
1/4 tsp Cumin
1/2 tsp Salt
1/2 tsp Mexican Oregano
1. Preheat oven to 375 degrees. Wash and dry poblano peppers. Coat peppers with a thin layer of olive oil and roast for 10 minutes
2. Combine all other ingredients for the filling, SAVE some of the cheese for later to top peppers.
3. Once peppers have started to char and blister, remove from oven, place into a bag to steam for 10-20 minutes. Then scrap skin.
4. Split peppers remove seeds and membrane, fill with cream cheese filling, top with more cheese and bake for another 5 minutes then under the broiler until cheese is melty.
5. Enjoy!!
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