Sunday, April 7, 2013

mexican kitchen is back

As I told several times before, I'm a huge huge huge lover of mexican food. If I had to choose one fav country when it's about food, I couldn't choose between China and Mexico.
And as I also told you, I miss a lot Santa Fe. I miss a lot of things, but one of the things that I miss most, is the food.
That mix between american and mexican food is unique! And I really really miss some days on the cafeteria of the university when the menud was baked cheese with pasta or tamales.
So today, we're going with tamales!!! A really delicious mexican dash, spicy, of course, but REALLY yummy!!

Actually, there are a lot of different kinds of tamales: pork, chicken... but my favorite is the green chile and cheese tamales!
Actually, I think this is a more difficult recipe than others that I posted on the blog, so I tried to find the most simple recipe on the Internet, and I found this one on this blog



2 cups instant masa
2-3 cobs of corn (or 1 can)
2 cups water
2 vegetable bullion cubes
1 cup vegetable shortening (optional)
1 cup diced roasted green chilis
20-25 large corn husk wrappers
1 1/2 cup crumbled queso fresco (farmers's cheese)
1 cup chopped cilantro


  • soak corn husks in water
  • steam corn on the cob for 20-30 min 
  • warm water to dissolve bullion cubes (or use 2 cups veggie broth)
  • mix together masa, broth, corn and shortening so that the consistency is thick like mashed potatoes
  • take 3-4 husks and rip into long strips that are about 1/4 in.
  • place about 3-4 Tbsp masa into the center of the corn husk
  • top with desired amount of green chilies, cheese, and cilantro (avoid overstuffing)
  • fold over the two lateral sides of the husk
  • fold over the top and then the bottom flap
  • make sure the bottom overlaps the top 
  • tie husk string so that it is taught but not too tight
  • repeat until ingredients are gone
  • place in steamer for 45 min to 1 hr (or until tamales puffed up)
  • serve hot with red and/or green sauce


mexican food, just makes me drool!



  1. Hello from Spain: mexican food is very strong. Keep in touch

  2. Oooooo....I love Mexican food but have never tried making tamales myself. Thanks for sharing this, Maria:)