How To Make My Great Grandma’s Awesome Hatch Green and Chile Cheese Tamales From Start To Finish.

today on vinyl chef steve i'm going to show you how to make the most amazing hatch green chili and cheese tamales quickly and easily using the kitchenaid stand-up mixer hello everybody vinyl chef steve here today is august 14th 2022 and i'm gonna show you how to make the best green chili with cheese tamales that you've ever tasted your family will be begging you to make these things for them that's the only drawback because once you learn how to do this all the people that don't want to learn how to do it but just want to eat them are going to be knocking on your door today i'm going to show you how to make them a little bit quicker and a lot easier and we're going to do that by using this for those of you that have a kitchenaid mixer you'll be the ones who benefit from this recipe today so this recipe is is generations old i learned it from my late aunt diane rest her soul and she learned it from my grandmother my grandma helen rest her soul and my grandma helen learned it from my grandma t that's tiarina and rest her soul as well so they're all together now making heavenly tamales so this is saving me a lot of time which means i can make more tamales and that's what everybody wants more tamales i'm going to walk you through the process of everything the chilies the masa the husks and the cooking of of these tamales so that it could be easy and less time consuming for you okay so one thing you're going to need if you're making tamales is the corn husks these so far have been the most consistent brand my wife found these last year and they are dynamite they're they're all evenly sized these husks are going to need to go in a container of hot water and you're going to want to leave them in there overnight if possible if not the minimum amount of time for soaking these in really hot water is four hours but i always do overnight i like them to be really really saturated and pliable and moist you're going to need also in addition to your 40 quart pops you're going to need a 20 quart tamale pot you can buy these at any of the latino markets vallarta cardenas superior they all have these tamale pots so i found that the 20 quart works the best for three pounds of masa so here's my 40 gallon pot that i've already filled with water and these have been soaking overnight so i put a couple of really heavy these are some stoneware plates that we have and they weigh about 10 pounds five pounds each they're really solid and they will keep the lid right here the base weighted down so that all those beautiful husks don't come up so you can see what i do is when i open the pack i separate the husks but you can see they're all separated in here and that's what you want to do you don't want to just pull up drop them in here in one big you know blob what you don't want to do is take them out of the bag like this and just stick them in there like that you want to you got to take them each individually and set them in there and then you fill it up with a bunch of hot water and once you get your hot water in there you're going to put your face in there push down to get some of that air out of there and then you'll set your weight on top of the base and then of course put your lid on and then they'll be nice and moist and pliable when we're ready to roll you're going to need a 32 ounce container of chicken stock oops glad the lid was on i recommend that you get a low sodium chicken stock so that you can season it yourself we're going to reduce this down to a cup and a half so that we can concentrate the flavor and that flavor is going to go into our masa and it's going to give the masa a beautiful flavor that you don't get in most tamales we're going to make sure that there's some flavor in our masa after you reduce your chicken stock this is what you're left with this nice rich concentrated broth all i did here was when i was reducing it i smashed one clove of garlic and i put that in here and i also have another little secret that i'll show you this my friends is hatch green chili salt i actually seasoned my broth with this it is called uh desert provisions and it's not cheap i think this was this was 19 bucks for this anyways use it sparingly um so yeah i you don't have to season with this you can just use regular salt if you want or lowry's if you like lowry's just don't over salt it the garlic clove it does it does some good you could even drop some oregano in here if you want to the key is to reduce it down to that cup and a half from 32 ounces that's that rich concentration of flavor i'll show you how we use this when we make the masa you don't have to do this you don't have to buy chicken stock and reduce it down to a cup and a half from 32 ounces if you want to just buy some chicken stock in a can and that's you know pre-seasoned or whatever just plain old chicken broth and if you don't want to use chicken broth you can use water or vegetable broth here's some other ingredients here's your masa this is masa masa for tortillas this is just plain old masa for tortillas so when you go to your local latino market that's what you ask for masa for tortillas um and this is a three pound it's a little over three pounds but we'll measure it before we start because this is almost similar to baking and so the some of the ingredients have to be precise the masa is one of them it'll be exactly three pounds that we're going to put into the mixer you will definitely need some plastic gloves when you're handling your chili because the hatch green chiles are hot lard there's lard and tamales yes there's no way around it the more lard the better they taste and that's just how they originated so people to try and cut back and make healthy tamales don't bother just don't we just use good old farmer john lard manteca they call it and you're gonna need just one pound uh if you're gonna make green chili and cheese tamales you better not skimp on the green chilies there's nothing better than hatch new mexico green chilies i'm telling you i also have a video on the easiest way and the cleanest way to process your chilies when you bring them back from the the chili roasting market and you have all these you know you have 25 pounds of freshly roasted hatch chilis and they have all that black char all over them and i have a video showing you how to get it off very easily and correctly and then how to seed them and get all the seeds out because you have to seed these chilies it's nasty to bite down on these seeds that are in these chilies yeah as you can see these chilies are just absolutely beautiful i mean they're gorgeous and thick and fresh and there's just nothing like them 20 roasted and peeled and seeded hatched new mexico green chilies right there that's what you'll need for this recipe 20. roasting two small heads of garlic or you can roast one large head of garlic if you've got bigger heads these are pretty small let me tell you something about garlic the fresher the better i'm going to show you up close how a head of garlic should look this right here is a good sign it's just really tight all right that is fresh basically what you're going to do is you're just going to squish down on it turn it upside down squish down on it break it up a little bit and then you're going to take off all that outer paper there and you're going to do this to both both cloves or both heads of garlic i'm sorry and then you're just going to peel off the cloves individually like this just take them off and leave them in the skin we'll get both heads cracked open you take a piece of oil [Music] take your garlic cloves throw them on the foil some olive oil you're gonna drizzle some olive oil over them they're good and moist just toss them around in there try to get them everybody touched by the oil anointed this is a garlic anointing with holy olive oil yes all right so they're nice and coated and what we're going to do with this is once it's roasted and it's nice and soft we're going to peel the cloves off and we're going to mash it up into a paste and we're going to slice our green chilies and we're going to toss this roasted garlic oh yeah with the green chilies drop this in the oven um i've got my oven at 350 and it'll be in there for about 45 minutes to an hour i'll probably check them at about 45 minutes so fold it over like that fold it over on the other side a little pouch there and then into the oven they go all right our roasted garlic is coming out of the oven oh yeah that looks good see how it's nice and brown lightly browned really soft okay so now you're just going to take your garlic so what we are going to do though is we're going to go in and we're going to chop off all these little stems because those those are not good they don't taste good and they're woody i'm just gonna take off those little nub ends there so go ahead and do that with all your garlic you're gonna take a pinch of kosher salt just drop it on top there grab a fork and start mashing see how this part's toasted right here yeah that's kind of crunchy so it won't mash up so once we get all the mushy stuff mashed up the mushy part of the roasted garlic then we're going to take a knife to this to the entire thing you'll see here in a minute and we're going to dice it really really fine so this gets distributed throughout so then you're going to take a knife and we're just going to go through it like this go through the entire you can hear it crunching up now we're going to toss this with our green chilies all right so we're going to take our hatch green chilies and we're going to just kind of tear them in to strips about i like that so we're going to do that to all the chilies so we've got our hash green chilies all slivered up here there's all of our roasted garlic just drop it in there there's going to be enough salt in the cheese in the masa no salt necessary for this process so once we get the roasted garlic in there it's just going to start literally massaging it around and working it through these chilies so you can see i've got the garlic just all worked in there and the chili just has this really really nice coating of roasted garlic on it see that probably can't even see it but man i'm telling you you're gonna taste it okay so we're gonna use okay so get it okay so oaxacan queso from el mexicano is delicious and it's a melting cheese so it melts real nicely it's already kind of conveniently packed and shaped so we just have to cut it really in pieces and um put it in our tamales when we're assembling them all right this is a 15 ounce packet and i bought two of these just to be on the safe side if you can't find this just find some kind of oaxaca cheese this recipe i like the oaxacan cheese it comes in convenient pieces like this already that really all you have to do is just cut in half and that's ready to go into tamale very important make sure your lard is room temperature okay another key ingredient here is going to be some hatch new mexico green chili powder you can use mild medium or hot i opt for the hot and this is fresh brought this back from new mexico you can buy it online for this recipe you'll need at least three tablespoons this is definitely a key ingredient to go into the masa to flavor the masa so that we have green chili flavor going throughout the tamale hot tip here this is your pot that you're going to put your tamales in and you need to fill it up with water to this below this line this little hump this ridge this way you pre-measure how much water is going to go in there by doing this we're going to we're going to fill it up to where we want it to be throughout the boiling process that's about good right there and then pour it into another vessel okay and we'll take this and put it on the stove and 10 or 15 minutes before you're finished wrapping all of your tamales you can come over and turn the heat on and bring it up to a really nice rolling boil or just a really good simmer where it's good and hot because we're we're going to be ready to pour this into the tamale pot and get them on the stove here's another little trick drop a quarter heads or tails drop quarter in the bottom of your pot and that'll tell you that you still have water in there as long as you hear that thing rattling around in there that means number one your boil is boiling enough and number two there's still water in the pot when you stop here in that quarter it either means that you don't have your flame high enough and it's not boiling enough or your pot has ran out of water and you're gonna run into problems onto the masa we're gonna take our room temperature lard out of the package ready to prepare our masa and our kitchenaid stand-up mixer we're going to drop in our lard see why having it room temperature is important because it creams it like it would cream butter so we'll get that in there put this down get it turned on medium and just whip it around until it's kind of all incorporated and light and fluffy okay see it's kind of nice and spread throughout you're going to be adding the masa in chunks what i do is i just drop chunks in like this put them around over there turn around the mixer slowly mix it in i'm just gonna drop it in in chunks like this until it's all worked in it up a little bit higher turn it on high almost done still adding it piece at a time [Music] last piece okay that's three pounds of masa added to our monteca put it on high try and get all that masa incorporated into the to the lard evenly this is also whipping air into the to the masa [Music] [Applause] turn it off now we're going to scrape down the sides and this is where you're gonna add your salt about three quarters of a tablespoon kind of evenly put it in half and get that whipped in worked in and then we'll put in the other half of the salt that worked in okay now the masa and the lard seem to be nice and incorporated now we're going to add our liquid where we have our cup of beautiful reduced chicken stock now this you're going to do slowly so you turn it on really slow low and incorporate incorporate incorporate about half a cup and start speeding it up a little bit if you turn it on high right away it's going to splash right out of the bowl so once it's getting worked in then you can turn it up and then again okay i'm gonna scrape it down again i'm gonna turn the bottom if you can because it does these mixtures don't always get everything put down our mixer and we're going to put in the rest of the liquid again remember slowly [Music] okay here's the last of it so we've got our one cup of chicken stock in you can turn it up a little higher all right now we're just gonna let it whip on high we're gonna scrape it down again and lastly we're going to put in our green chili powder to our masa so this i recommend you be very careful put it on low but this powder comes back in your eyes or in your face you're gonna be not happy so i just literally gently do all three tablespoons like this and three now we can go ahead and bring it up see it's still coming out of there jokingly all right we're gonna do one more scrape down here so you really want to turn the bottom up because sometimes like that chili powder stuff doesn't get all the way mixed down to the bottom so that's why we always do a little manual mixing at this point you can taste your masa you can literally go like that that tastes really good so this is about ready to start spreading but we're gonna whip it some more we're on high okay say we're good [Music] this looks perfect so you want to scrape off all your masa off of your paddle here [Music] we've got our masa it's done it's ready [Music] so here's your beautifully freshly made homemade i might add masa for green chili and cheese tamales you don't want it to dry out so [Music] just loosely like that two times to get our husks out of the water and we're just going to pick them up with a handful like this drain all the water off much as possible and then just set them on a nice towel there okay setting up the inside of your pot preparing to start loading up our tamales take some of the find a shorter husk and tear it into strips like so and just create like a little diamond down here or star type thing like that and then maybe use one more right there yeah there we go there we go so what that does is that creates a grip something for the tamales to grip on then you're going to put a bowl in the center like that and then we're going to build our tamales around that all right so here's your tamale making station set up you've got your husks over here you've got your chili's right here you've got your cheese sectioned and ready to put inside the tamales there's your masa there's a towel to blot dry any excess moisture on the husks i do use a spoon to put the masa on the actual husk and then i spread with this right here this is a spreader you've probably seen these on tv and and so forth this is a tamale masa spreader i love this thing so i will use a spoon to take the masa from the bowl and put it on the husk and then i will continue to spread the masa on the husk with that so one of the most important things you can learn about making tamales is which side of the husk to use there's two sides there's a side that's smooth where you don't feel the silks and then the side where you can really feel the silks and you can hear them hear that so you want to spread your masa on the smooth side just remember spread smooth otherwise your tamales will stick to this they'll be harder to roll out of the husk once they're done you dry it blot it dry on the towel and on the inside and remember smooth side up that's where you want to put the masa on the smooth side take your masa two good sized tablespoons and you're gonna go right and then left and then you're gonna bring it down scrape it off the table that's why the scraper is so great because it helps you to minimize uh losing masa and you can use all of it yeah that's a nice even spread there so we'll go ahead and get our cheese in there i'm gonna separate this and bring it up a little bit here okay and let's get some nice pieces of chili in there there we go oh yeah that looks good okay just fold it and square it off a little bit push it down and again you want the seam on the inside and the fold on the inside you're going to fold it where the seam is okay and then pinch it off a little bit at the bottom just pinch it [Music] [Music] like so and make them stand like that then to come out this way and this way and place one on each side of your tower okay behind those okay and place it there the other side then you're going to go behind those there and then you're going to fill in the empty holes see how i did that and then just kind of come behind and fill in the gaps wherever you can okay looking good i would say that's a pretty good stack see that now you might be noticing there's some other some tamales that actually don't look like green chili and cheese that's an experimental tamale there i made six experimental tamales the rest are the green chili and cheese and if this experimental tamale pans out i will share this recipe with you now i'm going to show you how to get these cooking hopefully you've got your quarter in the bottom of the pot like i showed you earlier and this is where your moist corn husks come in handy here too so i'm going to do is we're going to take these and we're going to just drape a few over the tamales like so then from there what you're going to do is you're going to take this kitchen towel and you're going to soak it you're going to dip it in that hot water that you have taken some tongs like this and i'm going to dip it straight in the hot water just like that then you just bring this over to your tamale pot there's the tamale cloth and now we're going to go ahead and pour our hot water that i've transferred my hot water to from the stove you see it's piping hot we're gonna pour this down the sides about half at a time let it drain down pour it down again you can even pour a little bit on top if you want you know this water's so hot it'll start cooking the tamales then we're going to cover our pot the secret to your tamales cooking quickly and evenly is heavy-duty tin foil and take a nice big large piece like this we're going to cover your lid and you're going to go around it and crimp it nice and tight like this this will make sure that your tamales cook fast and evenly because none of the steam will escape turn on our heat on high your heat is on high and we're gonna wait until we hear that quarter bouncing around at that point we'll reduce it to a medium medium low flame i'll show you and then we'll set our timer all right so you hear that that's your quarter that's bouncing around because the water is boiling so what you want to do now is take your flame turn it down to right about medium there you go you're going to set your timer for 1 hour and 30 minutes at that point we'll check our tamales and see how they're doing so in the meantime we've got an hour and a half to kill roughly and there's no better way to wait than with a nice cold santa fe brewing hazy ipa i mean come on after all it is new mexico hatch green chilies right so cheers all right so we took off took out our cloth and we took out all of our husks that we used to retain the moisture there's a lot of steam in here so when you take it off make sure you have some gloves to protect your hands and keep your face away from the pot so stand at a distance and remove the lid like like so take the lid and you're standing away from it pull it up like that and tilt it because there's going to be all kinds of hot water right here and that'll just go down into the pot all right so let's take one out and see what we have i always take one out put the lid back on and we'll check that tomorrow in about 15 minutes to make sure that it's cooked all the way through so once we determine that they're done we want to take them out and lay them flat because all the cheese in there and the liquid from the chilies can kind of cause everything to settle or to drop down into the husk a little bit but by laying it down you can flatten them out you press them out a little bit and they will dry perfectly okay the true test here's the first tomorrow that we took out picked a rather large one to see masa looks pretty done let's see if it comes out should come out of the oh yeah oh looks gorgeous and then we're just gonna get in there and loosen that up and it should just yank out there at this point yeah oh god yeah that looks pretty delicious nice succulent masa not dried out nice and succulent and tender cut into it see how beautiful it looks on the inside all that cheese and chili oh yeah that is a delicious moist tender cheesy green chili with cheese tamale man you get a bite of beautiful cheese the cheese actually turns yellow because of the chili it's white when it goes in it's yellow when it comes out so that's your green chili and cheese tamale that your family will be dying for you to make for them every holiday season before i do that oh heavens i can't wait for you to make these they're so delicious you take them out and just maybe push down on them just a little bit if they balled up at the bottom just push up you see that it's falling it's gone down about a quarter so when you set them down and you push forward a little bit like that you're moving the masa and the chili and the cheese up to the top so this recipe yields 20 tamales so depending on how you size them if you make them smaller you could very well easily get two dozen that's what you're gonna get with three pounds of masa beautifully made tamales delicious and the best part is it's a lot easier earlier i told you there was another type of experimental tamale that i had in there so this is it right here i want to see how it came out i want you to see how it came out it's just heavenly it's got cheese it's got green chilies beautifully seasoned ground turkey and bits of bacon in there as well so let me know what you think of that you're going to want that recipe whoa that is heavenly well keep an eye out for that recipe and once again i really appreciate you watching vinyl chef steve uh please like the videos and subscribe to the channel and hit the notification button too so they'll send you a little message whenever i post a new video for you [Music] so [Music] [Music] you

Channel: Cooking With Steve G

Views: 58,758

Keywords: Hatch green chile, New Mexico Green Chile, Tamale, Tamales, Cheese, Green chile and cheese, Masa, Homemade, Traditional, Tradition, Authentic, Mexican food, Latino food, Family recipe, Tamale recipe, How to make tamales, The best tamales, World’s best, Best ever tamales, Recipe, DIY, KitchenAid, Mixer

Id: gJsmFBGDMMU

Length: 45min 39sec (2739 seconds)

Published: Fri Aug 19 2022