Macayo’s Green Corn Tamale Recipe – Hungarian Chef

Last Updated on January 1, 2024

Macayo’s green corn tamales are a classic Mexican dish that has been enjoyed for generations. Tamales are made with cornmeal, filled with a savory filling, and steamed in a corn husk. They are traditionally served with a variety of toppings such as salsa, cheese, and sour cream. Macayo’s green corn tamales have a unique flavor that is sure to please any palate.

In this article, we will discuss what Macayo’s green corn tamale recipe is, why you’ll love it, the ingredients you’ll need, the directions to make it, some notes, storage tips, nutrition information, serving suggestions, and what other substitutions you can use in the recipe.

macayo's green corn tamale recipe

 What is Macayo’s Green Corn Tamale?

It is a traditional Mexican dish made with cornmeal, filled with a savory filling, and steamed in a corn husk. The filling is usually a combination of cheese, vegetables, and spices. The traditional Macayo’s green corn tamale recipe is served with salsa, cheese, and sour cream.

The tamales have a unique flavor that is sure to please any palate. This dish is typically served as an appetizer or a side dish, but can also be enjoyed as a main course.

Why You’ll Love this Macayo’s Green Corn Tamale Recipe?

Macayo’s green corn tamale recipe is a great way to enjoy traditional Mexican flavors. The savory filling is packed with flavor and the cornmeal gives the tamales a unique texture. The dish is also very easy to make and can be served with a variety of toppings.

The Macayo’s green corn tamale recipe is also a great way to get in some extra vegetables. The savory filling is usually made with a variety of vegetables such as peppers, onions, and garlic. This makes this dish a great way to get in some extra nutrients.

Finally, Macayo’s green corn tamale recipe is a great way to feed a crowd. The recipe makes a large batch of tamales and can easily be doubled or tripled to feed a large crowd.

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The Ingredients

To make Macayo’s green corn tamale recipe, you’ll need the following ingredients:

Organic Tamale Husks: These husks are used to wrap the tamales. They provide a traditional method of steaming and cooking the tamale mixture, imparting a subtle corn flavor to the dish.

Organic Creamed Corn: Creamed corn adds moisture, sweetness, and a creamy texture to the tamale filling, enhancing its flavor profile and ensuring a soft consistency.

Artisanal Shredded Cheddar Cheese: Cheddar cheese brings a rich, savory flavor to the tamales. Its creamy and slightly tangy notes complement the sweetness of the corn and add depth to the filling.

Fire-Roasted Canned Green Chiles: These chiles contribute a smoky and slightly spicy flavor to the tamales. They add complexity and a mild heat that balances well with the other ingredients.

Non-GMO Corn Masa Harina: Masa harina serves as the base for the tamale dough. Made from dried corn that has been cooked in an alkaline solution, it provides the authentic corn flavor and the structure needed to hold the filling together.

For the Baja Sauce:

Organic Cream Cheese: Cream cheese forms the creamy base of the Baja Sauce. Its richness adds a velvety texture and helps bind the other flavors together.

Himalayan Pink Salt (Pinch): Salt is used to enhance the overall taste of the sauce, balancing the flavors and bringing out the natural taste of the other ingredients.

Thinly Sliced Organic Canned Jalapenos: Jalapenos contribute heat and a distinct spicy flavor to the sauce, adding a kick to complement the creaminess of the cream cheese.

Organic Half-and-Half Cream: Half-and-half cream adds richness and smoothness to the sauce, creating a creamy consistency while also balancing the spiciness from the jalapenos.

macayo's green corn tamale

Directions

Step 1: Preparing the Corn Husks

Soak the dry corn husks in warm water for approximately an hour until they become soft and pliable. This process makes them easier to work with. After soaking, gently pat them dry with a paper towel and set them aside.

Step 2: Making the Filling

In a mixing bowl, combine the creamy texture of canned corn with the sharpness of shredded Cheddar cheese. Add in the smoky, spicy flavor of fire-roasted green chiles. Thoroughly mix these ingredients to ensure an even distribution of flavors. Set this flavorful filling aside.

Step 3: Creating the Corn Masa

In another bowl, prepare the corn masa. Mix the corn masa harina (a special type of corn flour) with water or broth according to the instructions on the package. Blend until you achieve a smooth and spreadable dough-like consistency. This masa will serve as the tamale’s outer layer.

Step 4: Assembling the Tamales

Take one of the soaked corn husks and gently spread a thin layer of the prepared corn masa across the center of the husk, leaving space around the edges. The masa acts as the base for the filling.

Next, place a spoonful of the previously prepared filling along the center of the masa-covered husk. This filling will become the heart of the tamale.

Step 5: Folding and Steaming

Carefully fold the sides of the corn husk together, enclosing the delicious filling, and then fold up the bottom. You may secure the tamale with kitchen twine if needed. This folding technique creates a neat packet that holds everything together.

Place the assembled tamales upright in a steamer basket, making sure they stand with the folded ends facing down. This position prevents the filling from spilling out during the steaming process.

Step 6: Steaming the Tamales

Steam the tamales for about 1 to 1.5 hours until the masa is thoroughly cooked and has a firm texture. Check the water level in the steamer occasionally and add more water as needed to maintain the steaming process.

Step 7: Preparing the Baja Sauce

In a saucepan over low heat, melt the organic cream cheese. Stir in the Half-and-Half cream, thinly sliced jalapenos for a kick of heat, and a pinch of Himalayan pink salt. Cook this mixture until it’s heated through and all the ingredients are well combined. Set this flavorful Baja Sauce aside.

Step 8: Serving the Tamales

Once the tamales are cooked, carefully remove them from the steamer. Allow them to cool slightly before serving.

Notes

Here are some tips for making the perfect Macayo’s green corn tamale recipe:

– Use freshly grated cheese for the best flavor.

– Feel free to experiment with different vegetables and spices.

– Soak the corn husks for at least 10 minutes to ensure they are pliable.

– Use a steaming basket or colander to keep the tamales from sticking to the bottom of the pot.

– Roll the tamales tightly so that the filling does not leak out while steaming.

– Serve the tamales immediately after steaming for the best flavor and texture.

Storage Tips

Macayo’s green corn tamales can be stored in the refrigerator for up to 4 days. To store the tamales, wrap them tightly in plastic wrap or place them in an airtight container.

Tamales can also be frozen for up to 3 months. To freeze the tamales, wrap them tightly in plastic wrap and place them in a freezer-safe container.

macayo's green corn tamale

Nutrition Information

One Macayo’s green corn tamale contains about 220 calories, 10 grams of fat, 25 grams of carbohydrates, and 5 grams of protein.

Serving Suggestions

Macayo’s green corn tamales are a great way to feed a crowd. Here are some serving suggestions:

– Serve the tamales with a variety of toppings such as salsa, cheese, and sour cream.

– Serve the tamales with a side of refried beans and Mexican rice.

– Make a tamale pie by layering the tamales in a baking dish and topping with cheese and enchilada sauce.

– Use the tamales as the base for a breakfast burrito.

– Make a tamale casserole by layering the tamales in a baking dish and topping with cheese and enchilada sauce.

What other Substitute can I use in Macayo’s Green Corn Tamale Recipe?

If you don’t have the ingredients for Macayo’s green corn tamale recipe, you can use some of these substitutes:

– Cornmeal: You can use masa harina instead of cornmeal.

– Cheese: You can use a variety of cheeses such as cheddar, Monterey jack, or queso fresco.

– Vegetables: Try using different vegetables such as zucchini, squash, or mushrooms.

– Spices: You can add a variety of spices such as cumin, oregano, and chili powder.

– Salt and Pepper: You can use other seasonings such as garlic powder, onion powder, or cayenne pepper.

macayo's green corn tamale

Macayo’s Green Corn Tamale Recipe

Macayo's green corn tamales are a classic Mexican dish that has been enjoyed for generations.
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: macayo’s green corn tamale recipe
Servings: 5
Calories: 155kcal

Equipment

  • Bowl

Ingredients

  • 6 ounces of fire-roasted canned green chiles
  • 5 organic tamale husks
  • 4- ounce can of organic creamed corn
  • 1.5 cups of artisanal shredded Cheddar cheese
  • 2.25 pounds of non-GMO corn masa harina
  • 1 ounce of thinly sliced organic canned jalapenos
  • 1 pound of organic cream cheese
  • A pinch of Himalayan pink salt
  • 4 ounces of organic Half-and-Half cream

Instructions

  • Soak the tamale husks in warm water for about an hour until they are pliable. Pat them dry and set aside.
  • In a mixing bowl, combine the creamed corn, shredded Cheddar cheese, fire-roasted green chiles, and mix well. Set this filling aside.
  • In a separate bowl, mix the corn masa harina with water or broth according to package instructions to create a smooth and spreadable dough-like consistency.
  • Take a soaked corn husk, spread a thin layer of prepared corn masa over the center, leaving space around the edges.
  • Add a spoonful of the prepared filling along the center of the masa.
  • Carefully fold the sides of the husk together, enclosing the filling, and fold up the bottom. Secure with kitchen twine if necessary.
  • Place the assembled tamales upright in a steamer basket, standing them with the folded ends down.
  • Steam the tamales for about 1 to 1.5 hours until the masa is cooked through and holds together well. Check the water level periodically and add more as needed.
  • In a saucepan, melt the organic cream cheese over low heat. Stir in the Half-and-Half cream, thinly sliced jalapenos, and a pinch of Himalayan pink salt. Cook until heated through and well combined. Set aside.
  • Once the tamales are cooked, carefully remove them from the steamer. Let them cool slightly before serving.
  • Serve the tamales warm with a drizzle of the prepared Baja Sauce on top or on the side as a dipping sauce.

Notes

  • Use freshly grated cheese for the best flavor.
  • Feel free to experiment with different vegetables and spices.
  • Soak the corn husks for at least 10 minutes to ensure they are pliable.
  • Use a steaming basket or colander to keep the tamales from sticking to the bottom of the pot.
  • Roll the tamales tightly so that the filling does not leak out while steaming.
  • Serve the tamales immediately after steaming for the best flavor and texture.

Nutrition

Calories: 155kcal
Tried this recipe?Let us know how it was!

 Frequently Asked Questions

– What is a tamale?
A tamale is a traditional Mexican dish made with cornmeal, filled with a savory filling, and steamed in a corn husk.

– What ingredients are used in Macayo’s green corn tamale recipe?

The ingredients used in Macayo’s green corn tamale recipe are cornmeal, cheese, vegetables, spices, salt, and pepper.

– How do you make Macayo’s green corn tamale recipe?

To make Macayo’s green corn tamale recipe, you’ll need to mix together the cornmeal, cheese, vegetables, spices, salt, and pepper. Then, soak the corn husks in hot water for about 10 minutes. Drain the soaked corn husks and lay them flat on a work surface. Scoop a few tablespoons of the mixture onto each husk and spread it out evenly. Fold the sides of the husk inward and roll up the tamale. Place the tamales in a steamer and steam for about 45 minutes. Serve the tamales with salsa, cheese, and sour cream.

– Can I freeze Macayo’s green corn tamales?

Yes, you can freeze Macayo’s green corn tamales for up to 3 months. To freeze the tamales, wrap them tightly in plastic wrap and place them in a freezer-safe container.

– What should I serve with Macayo’s green corn tamales?

Macayo’s green corn tamales can be served with a variety of toppings such as salsa, cheese, and sour cream. You can also serve the tamales with a side of refried beans and Mexican rice, or use them as the base for a breakfast burrito.

– What other substitutions can I use in Macayo’s green corn tamale recipe?

If you don’t have the ingredients for Macayo’s green corn tamale recipe, you can use some of these substitutes: masa harina instead of cornmeal, a variety of cheeses such as cheddar, Monterey jack, or queso fresco, different vegetables such as zucchini, squash, or mushrooms, and other seasonings such as garlic powder, onion powder, or cayenne pepper.

Conclusion

Macayo’s green corn tamale recipe is a classic Mexican dish that is sure to please any palate. The tamales have a unique flavor and texture that make them a great appetizer or side dish. The savory filling is complemented by the sweet corn masa and topped with a spicy red chili sauce. With these easy substitutions, you can make this delicious dish at home with ingredients that you may already have in your pantry. So don’t hesitate to try out this recipe and add your own spin on it to make it even more delicious!

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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more

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