My Grandma used to make these for us to take as we were on cattle drives. I remember my Grandpa reheating them in a skillet over a wood fire, at the end of the day. Dark with stars overhead, only light was from the campfire. Cattle lowing in the background. Some memories really come back. Thank you for reviving this one in my mind.
Ms. Marcy - your demonstrations are the best, direct to the point and hitting all the important tips and points thank you so much we will continue to watch you again and again!
I’m a Caucasian who grew up on tamales. To reheat in the microwave, take a paper towel, wet it and squeeze out the excess water and then wrap it around the tamale. Then microwave just until hot. The tamale is always moist. The damp towel also helps to get the sticky pork fat off your fingers too.
I appreciate your recipe! I've never made tamales before, but I'm making your recipe right this moment. I was ecstatic when my masa floated! Success! Thank you!
I love how generous you are with the cheese. I've had them before where I wondered if they had forgotten the cheese! Ha! Thank you for your video. I'll bet they are delicious.
Only thing I'll share is the link to this video! lol Thanks for the video - you made it look so easy, we hope to make our first attempt at tamales soon.
Merry Christmas 🎄🎁 Thank you for sharing your masa recipe, I made tamales with my daughter and sister today and your masa recipe is hands down the best ! !
I've been making tamales since 1984, always beef with red sauce. I am so glad I came on your video because I'm making chicken tamales with green sauce, and it never occurred to me to add a can of mushroom soup. Thank you for the tip. Buen Provecho
So happy to hear that. Thanks so much for watching! I make red chile pork tamales and green chile chicken & cheese tamales every year. And, in my family, the green ones are always the first to go. I hope yours turn out great. Let me know what you think when you do make them.
I've seen almost all the You tube videos on green chili sauce for chicken tamales and yours is the best. Finally someone who uses chilies only instead of tomatillos. They, tomatillos, are Okay but all chilies are the best, I think anyway.
Made these tamales tonight, they are so delicious!! They are very easy to make, thanks to Marcy🙂 who did a great video on them! I know my family are going to enjoy them too. Thank you Marcy for sharing your recipe. Have a safe Happy New Year!!🎉
I am so glad I came across your videos. I first stumbled upon your Chili Rellenos Soup recipe when I was looking for something different to make and add to my pantry collection of homemade soups for later (which I made and pressure canned-DELICIOUS!). I then saw your Chili Snob video and laughed out loud. Your Green Chile Chicken and Cheese Tamales are on my Christmas to-do list this year. It looks like this recipe made just under 3 dozen tamales...Is that correct? Thank you for your beautifully made videos...Your manner is so casual and calm...so many great tips and so easy to watch. I scrolled thru your video list...so many more for me to enjoy! TY for all your inspiration!🤩
Thank you so much! I reallly enjoyed reading your comment and am thrilled you've found my channel. My husband and I try our best to explain and make these recipes as easy to follow as possible, so your feedback is encouraging. As for the tamales, I'm not sure how many I made in this particular batch, but 3-4 dozen sounds about right. I usually make twice as many because I make both my red & green chile ones at the same time. (That would have been too much for just one video.)
These green chile chicken tamales look perfect. Your Masa looks like it's the way we like it. I can't wait to try these if I ever get the ambition to try them. Tamales are a lot of work.
Thanks so much. I tried to make it as easy to follow as possible so people won't be intimidated to try making tamales. I'll share my recipe for red chile pork tamales sometime in the future.
Hey Marcie! We are going to make tamales for Xmas eve this year! Can’t wait to try your recipe! Also my wife and I love your dishes! Can you recommend where we might look for similar Mexican style dishes? Thanks so much and happy holidays!
I make both red chile pork and green chile chicken tamales every year, and these ones are always the first to go. Thanks for checking out my video and taking the time to comment.
We have a pescatrian in our house so this is her alternative to pork and chicken tamales, except no lard or chicken broth, we sub them out with crisco and veggie broth
I’m really curious how the masa turns out with vegetable broth & shortening. I put some vegetarian alternatives in the description box, but I want to see if I can perfect the recipe before shooting a video for vegetarian tamales. It may be a while, though. I’m tamaled out after the holidays. 😂
Can’t wait to try this recipe, I only do red but but these look absolutely delicious!! I always like to add the extra husks on top to cover them while cooking. Let’s the steam cook them faster.
That’s a great tip about the husks. I’ll try to remember that when I make them again. Usually, I make red & green at the same time, but I figured that would be too much for one video. The way I see it, you can’t go wrong with either! Thanks for taking the time to comment, Elsie. ☺️
Not only does it help them cook faster, but keeps the drips that form on the lid from getting into the open end of the tamales and make them soggy. If you don't have any husks left, use a light, clean kitchen towel to cover the tamales.
Que sabroso. We have never made green chile chicken tamales in my family. I have eaten green chile chicken tamales minus the cheese before, but yours look much better. I need to make these sometime soon. Now I am craving your tamales. Feliz Navidad y Prospero Año Nuevo.
iI love the recipe/i added about 1 cup of sour cream and 4 cans of dinced chiles and onion powder/made some with pepperjack cheese along with sharp chedder/instead of chiles i used fire roasted jalapenos around 10 of them /seeded and skinned I will be using this recipe for ever/5 stars
Marcy, I Hope you and your family had a Blessed Christmas !! I'm definitely going to make them this week,🤗 Your empanadas we're a hit with my family, I also made apple empanadas, so delicious. Thank you, once again.
Thank you! My Christmas was quiet & simple, but I really enjoyed it. Happy to hear the empanadas were a hit, and that you made apple ones, too. Yum! You'll have to let me know how the tamales turn out. We ate them all so fast, I might have to make another batch for New Years! Lol
@@marcyinspired1442 Hello Marcy, wanted to let you know that I made the chicken tamales, and they came out so delicious !! My husband said I did a great job!! I said "thanks to Marcy"🙂 Thank you for sharing your recipe. Have a Happy New Year!!
Thanks Marcy, they look so good, I’m going to try this recipe. But I don’t have fresh green chilies I only have the 505 brand in a can but I am going to try them. I made my first batch of Pork Tamales ever and they actually turned out.. lol.. I’m so proud, but apparently they don’t have much taste. I should have added a hot pepper or something. I was afraid they might be too hot so of course now they might be too bland but still good. I learned a lot and now I won’t be afraid to do it again. It is a lot of work but I did the meat and the chilies in one day and the masa in the 2nd day. The masa turned out so good. I got the pork fat from the Mexican market and all my ingredients. I was shocked that I spent 80.00 though. I am making these Tamales for Christmas Eve. Happy Holidays. ❤
Hi, just found your video and subscribed to your channel. In steaming, can you stack more tamales on top of each other? Would they take longer to steam?
Thank you for the recipe! It looks delicious 🤤 and by the way do you know where I can purchase traditional Mexican plates like that? I really wanna get one
I got these plates about 30 years ago in Juarez, Mexico. If you live in an area where there are Mexican markets, I would check there. If not, look on Amazon. The type of clay they're made out of is called "barro," so I would do a search under "Mexican barro plates." I hope this helps. Thanks so much for the comment.
@@marcyinspired1442 Aww ... Well I'm 63 Retired US Army 🪖 Veteran living in Southern California.Seen your tamale recipe and knew I wanted to try it . So earlier today I went to the market to buy the items needed but then my back went out on me again. So I was forced to take one of my VA back pain relief pills so I am forced to try another day. Thank you for the video SergeantC
Since the 505 chile is already chopped pretty small, I would just blend the other ingredients and then add the 505 chile to it at the end. That way, you'll actually see the little pieces of green chile in the sauce. Either way is good, though.
I'm hoping to reproduce some cheese tamales that were not cheddar and could easily be hand held, which some of these look too moist for that. Could someone tell me if Oaxaca melting cheese is what I need and if covering them with a towel prevents water droplets from the lid which might make them too soft?
I no longer eat pork more kosher and clean. Ive always used pork lard for tamales is there another lard i can use like beef lard i can i buy from my local meat market like a beef tallow
How can you be sure they're cooked? We made tamales with a few Mexican friends once and we thought the tamales were cooked but time came to eat them and they weren't. We hope to make these one day, since we haven't found any extremely good tamales to buy here in San Diego.
You'll know your tamales are fully cooked, when you unwrap them and they easily fall out of the husks. The masa should hold together firmly. Two hours cooking time should ensure that.
You can add corn kernels to the masa. Just do the "float test" first and when it's good, go ahead and mix some in. Or you can add corn to the chicken/chile mixture. Either way works. It's just a matter of personal preference.
I only add chile to my masa when I make pork tamales with chile colorado. The green chile chicken tamales I always leave plain. But I'm sure it would still taste good.
I bought a few of them about ten years ago at a Food City in the Phoenix area, but I've never seen these exact ones again. You can find tamale spreaders on Amazon, but typically they're the big ones with a handle. I like the flat ones more because they're easier to work with and they don't take up as much space when I put them away. Try searching on Amazon, and if that doesn't work, check any Mexican market/grocery store around Christmastime because that's when everyone makes tamales.
Home Depot/lowes/any auto pars store. They’re used for spreading all sorts putty’s, pastes, and fillers. If your worried about the food worthyness of the plastic, you may want to read the ingredients on the sack of masa before getting into it. Hope this helps.
I use only Hatch green chile for all my recipes. Depending on where you live, sometimes you can find it in the freezer section this time of year, or you can now find roasted Hatch chile in a jar that is "505 Southwestern" brand. It is really good. And my new go-to when I run out.
here i go again first batch is in trash can now i have a kitchen aid mixer and will not have playdough masa , going for a cake like batter this time . and not cook for4 hours. dried them out on 4 dozen tamales trashed . Not EASY!
I actually use Himalayan salt quite a bit. It's what I fill my salt shaker with. But when it comes to these older recipes, I guess it's just habit. Thanks for taking the time to comment.
