Steamed Chorizo Potato Tamales with Green Chile Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional tamales filled with spiced chorizo and potatoes, served with a tangy green chile sauce for a comforting meal. This mexican ready in about 85 minutes pairs Dried corn husks, Chorizo, Potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (13 ratings) Prep: 40 min Cook: 45 min Serves 4 Mexican cuisine 680 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak dried corn husks in warm water 30 minutes. Drain and rinse. In skillet, heat 1 tbsp oil over medium, add chorizo, and cook 5 minutes until browned; remove and set aside.
  2. Step 2: In same skillet, add diced potatoes, 1/2 cup chopped onion, 1 tsp cumin, and 1/2 tsp garlic powder; cook 5 minutes until potatoes tender. Add 1/2 cup chicken broth, simmer 10 minutes until potatoes soft.
  3. Step 3: In bowl, mix corn masa with 1/2 cup potato mixture until combined.
  4. Step 4: Lay corn husk flat, spread 1/4 cup masa in center, top with 2 tbsp chorizo-potato mix, fold sides over filling, and roll; secure with husk strip.
  5. Step 5: Place tamales seam-side down in steamer basket over simmering water, cover, and steam 45 minutes.
  6. Step 6: Serve with 1/4 cup green chile sauce per portion and lime wedges.

Frequently asked questions

How long does Steamed Chorizo Potato Tamales with Green Chile Sauce take to make?

Total time is about 85 minutes (40 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Chorizo Potato Tamales with Green Chile Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried corn husks from drying out.

Can I substitute ingredients in Steamed Chorizo Potato Tamales with Green Chile Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Chorizo Potato Tamales with Green Chile Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Steamed Chorizo Potato Tamales with Green Chile Sauce?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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