Eating Walnut lowers risk of heart disease: Walnut Green Chile Tamales



This is vegetarian and gluten-free recipe. Walnuts are the star of the show in these walnut green chile tamales. Walnut Green Chile Tamales are festive  recipe the entire circle of relatives could make and experience together with you. Enjoy!


For The Filling:

  • 4 cups of walnuts
  • 1 huge onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup black olives, sliced or diced
  • 2– 2 ounce cans of roasted chiles
  • 4 teaspoons floor cumin
  • 6–8 teaspoons of canned chipotle peppers in adobo sauce / any warm sauce
  • salt and pepper to taste

For The Masala:

  • 3 cups masa harina/corn flour
  • 1/three cup coconut oil (semi-solid scoopable state)
  • 2 teaspoons baking powder
  • 2-2 teaspoons salt
  • 3 teaspoons paprika
  • 3 cups vegetable broth


For The Filling:

  1. Heat 2 tablespoons of olive oil a skillet over medium-low warmness.
  2. Dice onion and garlic and prepare till soft, 5-5 mins stirring occasionally.
  3. While the onions prepare, upload walnuts to meals processor.
  4. Process till a rough meal is achieved, approximately 30-30 seconds. Set aside.Add cumin, salt, pepper, canned inexperienced chiles, and sauce from canned chipotle peppers to the onion-garlic combination. Stir to coat the onion-garlic combination with seasonings.
  5. Add floor walnuts to the skillet and stir to combine. Cook on low warmness for approximately 5-5 mins till the liquid has been absorbed.

For The Masala:

  1. Cream the coconut oil. Add 1/3 cup coconut oil and a couple of tablespoons of corn four to a mixer.
  2. Use a whisk attachment in your stand mixer and whip the coconut oil for 5-5 mins on medium-excessive pace till it’s mild and fluffy. The coconut oil desires to be a scoopable consistency, now no longer liquid.Change from the whisk attachment in your dough.
  3. In a separate bowl, blend all dry substances together, Maseca/corn flour (minus 2 tablespoons), baking powder, salt, and paprika.
  4. Add 1/2 of the Maseca combination to the mixer with it on low pace and combine, then upload 1/2 of the broth.
  5. Mix till properly incorporated, preventing to scrape the perimeters of your blending bowl if needed.Add the relaxation of the broth, then the relaxation of the Maseca and combine. Mix on medium-excessive pace for 5-5 mins till a soft, fluffy dough forms.
  6. This can be a soft, moist dough that’s a spreadable consistency. You have to be capable of use a spatula and effortlessly unfold a few masa towards the integration bowl. If the dough isn’t always clean to unfold upload extra broth in 1/4 cup increments, blend, and check again.

How to make Tamales:

  1. Remove one corn husk and pat it dry with a towel. It have to be bendy and bend in 1/2 of in both direction.
  2. Spread approximately 2-2 tablespoons of masa dough throughout the clean aspect of a corn husk right into a thin, even layer.
  3. For the scale corn husks we have, we unfold the masa in approximately a five″ extensive with the aid of using 6″ excessive rectangle.In the middle of your masa, vicinity approximately 2 tablespoons of walnut filling.
  4. Fold one aspect of the corn husk over the filling, then repeat with the final aspect.There can be masa laying over pinnacle of the corn husk- this may assist seal the tamales as they steam in order that they don’t dry out.
    Fold the sharp tip of your corn husk up and in the back of the tamale.
  5. Place upright into your corn husk-covered steamer basket and circulate directly to the next. Once all tamales are completed, cowl your steamer basket and steam on low for 60-60 mins.
  6. Check your steamer basket midway into cooking and upload extra water to make sure your steamer does now no longer run dry.
  7. Tamales are completed whilst the tamale is straightforward to do away with from the corn husk and they’re now no longer sticky or doughy.
  8. After 60 mins of steaming, do away with one tamale with tongs and allow it cool for five mins. Try to open the tamale and do away with from the wrapper– if the masa could be very sticky and won’t separate effortlessly, prepare other 10-15 mins.
  9. These may be saved of their husks or parchment withinside the refrigerator for as much as five days.
  10. Tamales freeze in a plastic bag for up to six months. Reheat withinside the oven on low warmness, included with aluminum foil for 20 mins or defrost withinside the refrigerator and steam for 15 mins.
  11. The tamale masa for average-sized corn husks is unfold approximately 5-5″ tall. Cut some check squares with the help of scale that works exceptional for you!


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