Veggie Green Chile Tamales

Veggie Green Chile Tamales

Serving Size: 16

Veggie Green Chile Tamales


  • 1 Tamale pot
  • 1 package Corn Husks
  • 2 cups Maseca
  • 3/4 teaspoons Salt
  • 1 1/3 cup Las Palmas green chile enchilada sauce ( Mild, Medium or Hot )
  • 2 cans ortega whole green chiles ( Mild, Medium or Hot )
  • 1/2 cup chopped onions
  • 2 cloves Garlic chopped
  • 2 cup chopped potatoes
  • 1 cup chopped broccoli
  • 1 1/2 cups shredded cheeses


  1. For the 1 package Corn Husks, Start off by soaking your corn husks in water for at least 30 minutes then clean by getting the red hair off them then set aside on a dish rack to dry but don't let them get hard. they need to stay moist. ( I buy pre-cleaned corn husks)
  2. For the dough, in a large bowl 2 cups Masaca 3/4 teaspoons Salt ,1 1/3 cup Las Palmas green chile enchilada sauce mix in till smooth.
  3. okay, now for the veggie filling, clean, peel and chop all veggies and cheeses put all in a bowl and mix them together. ( You can put any veggies you want, ( Do not Cook your veggies ) they will cook in the tamale pot )
  4. Now grab one of your corn husks and slather a good amount of the masa mixture on top.
  5. Now, take a spoonful of your veggie filling and place it down the middle third of your tamale. Make sure to leave a bit of space at the ends.
  6. Wrap it up like you would a burrito. You can tie off the husk. you can used another corn husk to tie it up.
  7. Get your tamale pot put the right amount of water and steam your tamales for about 90 minutes on medium high heat.
  8. If you don't have a Tamale pot used a large stock pot and strainer basket inside of it with the pot cover over the top. Make sure that your tamales aren’t touching the water.
  9. While the tamales are steaming, periodically check your water level to ensure you don’t boil it all away!
  10. Pull one out after 90 minutes and unwrap it to see if it’s cooked through. The masa should be firm.

Original Recipe By Marline Caplan at Just Eat Veggies

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