We made these for Christmas per your recipe and they are delicious! My very Mexican mother (born and raised in Juarez) has used cottage cheese and canned creamed corn in her green corn tamales for years, but we never could replicate her recipe because she never used measurements. The whole family - including mom - loves these tamales, and now we can all make them. Thank you for posting this.
These are the easiest, most delicious tamales I've ever had! Tucson, Arizona is the meca for great tamales. I know my green corn - and so does everyone I make these for. They all love them! Thank you!
Funny you should mention Tucson. My grandmother's tamales will always be my favorite. She made 3 varieties: green chili/cheese, red chili/meat, and for the younger kids (and myself who doesn't tolerate chili well), just plain cheese. She didn't add cottage cheese to the masa, though I like that idea, as well as using half lard/half butter. She did, however, add cans of creamed corn to the masa as we were mixing it by hand. She also would only use longhorn cheese and we cubed it instead of grating it. I always assumed my grandma's recipe came from Mexico and I'm sure it did at one time, but I just recently learned via research on Ancestry that her mother was born in Tucson. I'm going to give Sassy Scrapper's recipe a try and combine it with the way my grandma did it and see what I can come up with. Thank you, Sassy Scrapper, for a thorough, detailed video. I learned quite a bit from it.
Thank you for SHARING this recipe! I truly appreciate you sharing your family recipe. This was a new way for me to make Tamales for my Huge Mexican family and Everyone was so impressed! Thank you for teaching me something new....my Nana ate 5 of these tamales and finally All the kids were able to eat these savory Tamales because they were not hot and they loved that they were cheesy too. I enjoyed your detailed video as well. Great job!
I use cream of corn in my vegetarian tamales too! But I dont use lard, I use both olive oil and butter. They taste SOooooOoo good! My masa is the best!
My Nana, and Grandma made the BEST fresh green corn tamales ever!! And guess what? They used cottage cheese in the mix it makes the tamales more moist. Of course her traditional port/beef red tamales don't use cottage cheese but your recipe is great. Thanks for sharing!!
mauri24 I got my masa spreader at Food City but you can order it on Amazon. Thank you and thanks for watching. www.amazon.com/Tamales-Masa-Spreader-colors-vary/dp/B003DQS9O2
Yes, I steam them with the paper on. They steam the same and the paper is also extra protection from freezer burn. I use the paper to mark them either Red or Green, so there is no confusion when you pull them out.
I steam them for 1.5 hours on the stove top or in my Instapot pressure cooker for 40 minutes. Either way, they have to rest for 20-30 minutes to set and firm up.
I didn't know the mixers came in different sizes. I have never used maseca to make tamales, so I don't know for sure. I don't think two bags will fit. Sorry I couldn't be of help.
Awesome video!! These are my favorite kind of tamales!! Funny how everyone thinks their way is the ”authentic way”. People should learn and accept that there are different ways of cooking in different regions of Mexico just as in different states in the US. And I don't see what's wrong with adapting recipes for one's flavor profile or ease of recipes. People really need to learn to be more tolerant and less judgy. I for one hate spreading the masa with a spoon, it's just a battle for me. Loved the tool you used but I really want to try the tortilla press that I've seen in other TH-cam videos... I would imagine the masa would need to be a little thicker from what you showed for it to work. I'm looking forward to making these. Thank you for sharing!!
Yes. When making them for family I use freshly roasted medium to hot green chiles, because flavor and heat are important. When making them for my daughter, friends or anyone who can't handle any heat, I use canned mild green chiles because they are consistently mild. My dad has added cottage cheese to his tamales for as long as I can remember (over 45 years) and so do I, because that is what is traditional to me. It doesn't seem like the cottage cheese would add flavor, but it does. Thanks for watching.
Definitely not authentic recipe. I have been making tamales for years and never ever heard of using cottage cheese or butter when doing masa. Mexican culture uses everything fresh not canned. However nice explanation. Just not authentic for my taste.
katie n At no point did I ever say they were authentic. In the description I pointed out that my Dad makes them with fresh green chile and lard only without the butter. We are Mexican and have been making them with cottage cheese for 45+ years...so that makes them pretty authentic to me. Many people have asked me and my dad for this tamale recipe over the years because they taste better than everyone elses green tamales. It is why I made the video.
+katie n It depends where you are from. Some of the most Southern areas of Mexico do use cottage cheese. My Grandmother's family is from Mexico City and she made her tamales the way that is most common seen in America, especially in California. My Grandfather's family is from the Jalisco region and some of their recipes use cottage cheese. American Mexican food is very different from Authentic Mexican food. Most of the Northern areas of Mexico close to the US is not really as authentic as you think. It depends on where in Mexico you are from, because the recipes vary depending on the region.
I've tried good canned corn, cream cheese, and tweaked "authentic" recipes, (so-called), and found, just like the paper wraps used here, in addition to the "authentic" husks, there is always a good, or even better way to make something. This is a good recipe and tutorial~! Thanks Sassy Scapper!
You sound so sad and dry. You don't sound like a happy cook. You sound like someone is forcing you to do the tutorial. It is such a fantastic recipe so sound fantastic.
I wasn't happy or sad. I was focused on giving the correct information. But I did notice that in the four sentences you posted here... they were all negative. Thanks for watching and I'm glad you liked the recipe.
You really shouldn't put grated because it just steams out. You might want to try putting a finger sized slice instead. Butter in the masa? Who taught you that? You know what though? Whatever works for you.
I don't like big chunks of cheese in my tamales...grated works best for me and I have never had a problem with it steaming out. Everyone has their personal preference. TFW
People please don't think that this is an authentic tamales recipe. Cottage cheese???? We never use cottage cheese. I'm Mexican myself and we definably DON'T make tamales like this. That cheese ISN'T the right cheese or even the chile she used or even how she rap up the tamales wasn't right. 👎🏼👎🏼👎🏼👎🏼
+Gabriela Equihua Kimmy Starr 2 months ago It depends where you are from. Some of the most Southern areas of Mexico do use cottage cheese. My Grandmother's family is from Mexico City and she made her tamales the way that is most common seen in America, especially in California. My Grandfather's family is from the Jalisco region and some of their recipes use cottage cheese. American Mexican food is very different from Authentic Mexican food. Most of the Northern areas of Mexico close to the US is not really as authentic as you think. It depends on where in Mexico you are from, because the recipes vary depending on the region.
+Paul S. Don't worry about me honey, I don't use the ruler during my normal cooking. I am glad it was technical... that was the point. I make these videos for my daughter who loves the food, doesn't know how to cook yet and lives in a different state. I did 8 years active duty Army, so the military precision is just a happy side effect. Thanks for watching.
We made these for Christmas per your recipe and they are delicious! My very Mexican mother (born and raised in Juarez) has used cottage cheese and canned creamed corn in her green corn tamales for years, but we never could replicate her recipe because she never used measurements. The whole family - including mom - loves these tamales, and now we can all make them. Thank you for posting this.
These are the easiest, most delicious tamales I've ever had! Tucson, Arizona is the meca for great tamales. I know my green corn - and so does everyone I make these for. They all love them! Thank you!
Funny you should mention Tucson. My grandmother's tamales will always be my favorite. She made 3 varieties: green chili/cheese, red chili/meat, and for the younger kids (and myself who doesn't tolerate chili well), just plain cheese. She didn't add cottage cheese to the masa, though I like that idea, as well as using half lard/half butter. She did, however, add cans of creamed corn to the masa as we were mixing it by hand. She also would only use longhorn cheese and we cubed it instead of grating it. I always assumed my grandma's recipe came from Mexico and I'm sure it did at one time, but I just recently learned via research on Ancestry that her mother was born in Tucson. I'm going to give Sassy Scrapper's recipe a try and combine it with the way my grandma did it and see what I can come up with. Thank you, Sassy Scrapper, for a thorough, detailed video. I learned quite a bit from it.
How did it go? I hope you liked them.
Thank you for this recipe. People can be so rude. I loved watching and learning. Thank you again.
We've always chucked the corn n made them that way.. However there are so many varies.
👍😎they look yummy. I worked at Tucson Tamale company. and there is ALOT of DIFFERENT ways and mitheds you can do it.. great job
Thank you for SHARING this recipe! I truly appreciate you sharing your family recipe. This was a new way for me to make Tamales for my Huge Mexican family and Everyone was so impressed! Thank you for teaching me something new....my Nana ate 5 of these tamales and finally All the kids were able to eat these savory Tamales because they were not hot and they loved that they were cheesy too. I enjoyed your detailed video as well. Great job!
+Carrie Bradshaw Thank you! That is great that your Nana ate 5 of them, I will definitely take that as a compliment. Thanks for watching.
I use cream of corn in my vegetarian tamales too! But I dont use lard, I use both olive oil and butter. They taste SOooooOoo good! My masa is the best!
FOOD CITY? You must be in Tucson?
Phoenix. 😀
One of the best
My Nana, and Grandma made the BEST fresh green corn tamales ever!! And guess what? They used cottage cheese in the mix it makes the tamales more moist. Of course her traditional port/beef red tamales don't use cottage cheese but your recipe is great. Thanks for sharing!!
Where did you get the masa scrapper? Btw very well explained!
mauri24 I got my masa spreader at Food City but you can order it on Amazon. Thank you and thanks for watching.
www.amazon.com/Tamales-Masa-Spreader-colors-vary/dp/B003DQS9O2
Sassy, thank you for sharing
Can't wait to try your method of tamales. Did you steam with the paper on? I've never made them that way. TFS
Yes, I steam them with the paper on. They steam the same and the paper is also extra protection from freezer burn. I use the paper to mark them either Red or Green, so there is no confusion when you pull them out.
If your still there, how long do you cook them?
I steam them for 1.5 hours on the stove top or in my Instapot pressure cooker for 40 minutes. Either way, they have to rest for 20-30 minutes to set and firm up.
Thx for the info I'm going to use my ninja foodi
what size is your mixer do u think fit 2 bags of maseca at the same time.
I didn't know the mixers came in different sizes. I have never used maseca to make tamales, so I don't know for sure. I don't think two bags will fit. Sorry I couldn't be of help.
Yes! This how Tamales should be made great vid and thanks
Awesome video!! These are my favorite kind of tamales!!
Funny how everyone thinks their way is the ”authentic way”. People should learn and accept that there are different ways of cooking in different regions of Mexico just as in different states in the US. And I don't see what's wrong with adapting recipes for one's flavor profile or ease of recipes. People really need to learn to be more tolerant and less judgy.
I for one hate spreading the masa with a spoon, it's just a battle for me. Loved the tool you used but I really want to try the tortilla press that I've seen in other TH-cam videos... I would imagine the masa would need to be a little thicker from what you showed for it to work. I'm looking forward to making these.
Thank you for sharing!!
Has anybody ever heard using cream cheese.......just asking?
Cottage Cheese and canned ingredients?
Yes. When making them for family I use freshly roasted medium to hot green chiles, because flavor and heat are important. When making them for my daughter, friends or anyone who can't handle any heat, I use canned mild green chiles because they are consistently mild. My dad has added cottage cheese to his tamales for as long as I can remember (over 45 years) and so do I, because that is what is traditional to me. It doesn't seem like the cottage cheese would add flavor, but it does. Thanks for watching.
I'm Mexican descent and many families use cottage cheese. If they taste good, who cares?
Definitely not authentic recipe. I have been making tamales for years and never ever heard of using cottage cheese or butter when doing masa. Mexican culture uses everything fresh not canned. However nice explanation. Just not authentic for my taste.
katie n At no point did I ever say they were authentic. In the description I pointed out that my Dad makes them with fresh green chile and lard only without the butter. We are Mexican and have been making them with cottage cheese for 45+ years...so that makes them pretty authentic to me. Many people have asked me and my dad for this tamale recipe over the years because they taste better than everyone elses green tamales. It is why I made the video.
+katie n It depends where you are from. Some of the most Southern areas of Mexico do use cottage cheese. My Grandmother's family is from Mexico City and she made her tamales the way that is most common seen in America, especially in California. My Grandfather's family is from the Jalisco region and some of their recipes use cottage cheese. American Mexican food is very different from Authentic Mexican food. Most of the Northern areas of Mexico close to the US is not really as authentic as you think. It depends on where in Mexico you are from, because the recipes vary depending on the region.
+Kimmy Starr
I thought my dad was the only one who used cottage cheese. Thanks for the input...good to know.
Kimi Skywalker , I agree
I've tried good canned corn, cream cheese, and tweaked "authentic" recipes, (so-called), and found, just like the paper wraps used here, in addition to the "authentic" husks, there is always a good, or even better way to make something. This is a good recipe and tutorial~! Thanks Sassy Scapper!
Never mind, I just saw, lol
these look good, but definitely not traditional
You sound so sad and dry. You don't sound like a happy cook. You sound like someone is forcing you to do the tutorial. It is such a fantastic recipe so sound fantastic.
I wasn't happy or sad. I was focused on giving the correct information. But I did notice that in the four sentences you posted here... they were all negative. Thanks for watching and I'm glad you liked the recipe.
You really shouldn't put grated because it just steams out. You might want to try putting a finger sized slice instead. Butter in the masa? Who taught you that? You know what though? Whatever works for you.
I don't like big chunks of cheese in my tamales...grated works best for me and I have never had a problem with it steaming out. Everyone has their personal preference. TFW
Who uses cottage cheese odd
Sorry, you lost me when you added cream corn and cottage cheese.
People please don't think that this is an authentic tamales recipe. Cottage cheese???? We never use cottage cheese. I'm Mexican myself and we definably DON'T make tamales like this. That cheese ISN'T the right cheese or even the chile she used or even how she rap up the tamales wasn't right. 👎🏼👎🏼👎🏼👎🏼
+Gabriela Equihua Kimmy Starr 2 months ago
It depends where you are from. Some of the most Southern areas of Mexico do use cottage cheese. My Grandmother's family is from Mexico City and she made her tamales the way that is most common seen in America, especially in California. My Grandfather's family is from the Jalisco region and some of their recipes use cottage cheese. American Mexican food is very different from Authentic Mexican food. Most of the Northern areas of Mexico close to the US is not really as authentic as you think. It depends on where in Mexico you are from, because the recipes vary depending on the region.
To each their own.
This was too technical honey. Put away the ruler. You need more heart in your cooking and less military precision.
+Paul S. Don't worry about me honey, I don't use the ruler during my normal cooking. I am glad it was technical... that was the point. I make these videos for my daughter who loves the food, doesn't know how to cook yet and lives in a different state. I did 8 years active duty Army, so the military precision is just a happy side effect. Thanks for watching.
I agree it was technical, but that's good for those that are trying to learn
Cottage cheese? Is this a joke??
is it just me she sounds rude
Just you. She very matter a fact with very little inflection, but that doesn't make it rude.