Layered Tamale with Green Salsa
Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.
YIELD
12 servingsPREP
60 minCOOK
70 minREADY
140 minThis isn’t your typical tamale casserole. It’s a proper steamed tamale built in a soufflé dish lined with softened corn husks, then layered with three different flavored masa batters, each with its own personality. The bottom layer folds in fresh-cut corn kernels. The middle blends green chiles, cilantro, parsley, and scallions into the batter. The top layer gets its color and kick from red bell pepper, chili powder, and hot sauce.
The whole thing steams for an hour on a wire rack inside a covered pot, then needs a full hour to cool and set before you unmold it. That patience pays off when you flip it onto a plate and peel back the husks to reveal clean, distinct layers.
Beating the masa batter for a full five minutes is what makes the texture light rather than dense. The baking powder helps, but the real lift comes from whipping air into the shortening and butter.
Pro Tips
- Simmer the husks a full 10 minutes so they’re pliable enough to fold without cracking. Stiff husks tear during unmolding.
- Use the rice or bean weight on top while steaming. Without it, the husks unfold and steam escapes, leaving you with an unevenly cooked center.
- Let it cool the full hour. Cutting too early and the layers collapse into each other.
- The green salsa is meant to be served at room temperature, not heated.
Variations
- Add crumbled queso fresco between the layers for pockets of salty, creamy cheese.
- Substitute roasted poblanos for the canned green chiles in the middle layer for a smokier flavor.
Ingredients
Directions
Shuck corn, saving husks; set aside.
Remove and discard silks.
Place husks in a large saucepan, cover with water and bring to a boil over high heat.
Reduce heat to low and simmer 10 minutes.
Drain in colander, cool.
Generously oil a 1½ quart souffle dish.
Arrange husks, pointed end up in an over lapping spoke design to completely line the bottom and sides of dish.
Husks should extend about 2 inches past the rim.
Cover with plastic wrap and set aside.
Cut corn from cobs.
Set aside in a bowl and reserve.
In a large bowl, beat together masa, water, shortening, butter, salt and baking powder to make a batter.
Beat batter on medium speed 5 minutes; fold in cheese.
Remove ⅓ of the batter to the bowl with the corn and stir to combine.
Spoon corn mix into prepared dish.
Smooth to level.
Place half of remaining batter into food processor bowl fitted with a chopping blade; add the chilies, parsley, cilantro and green onion.
Mix until smooth.
Spoon mix on top of corn (2nd layer).
Rinse the processor bowl.
In the processor with chopping blade, use the rest of the batter, the red pepper, chili powder and hot sauce.
Process until smooth.
Spoon mix on top (3rd layer)
Fold in husks.
To keep husks down, weight top of tamale with a 4 inch square of aluminum foil filled with ½ cup raw rice or beans.
Fill an 8 quart saucepan with 1½ inches water and insert a wire rack.
Place dish on rack.
Over high heat bring to boil; reduce to low, cover tightly and steam for 1 hour.
Remove from pot.
(It will expand during cooking and shrink on cooling)
Let cool 1 hour.
Remove foil. Invert plate over and unmold.
Invert again to get it right side up.
Peel back husks.
Cut in wedges.
Green Salsa:
Combine all ingredients in a large bowl and mix well.
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