Put the corn husks in a bowl and cover them with warm water, letting them
soak for 20 minutes.
To prepare masa, mix the flour, seasoning, salt and baking powder together.
Add the water, salsa verde and vegetable oil. Mix together until it forms a
To make the red chili sauce, soak the New Mexico chiles in hot water and
remove the seeds. Throw the seedless chiles into a blender with the arbol chiles
and water. Blend until you end up with a paste.
To make the burger filling, add the ground beef, onions, garlic, salt, cumin
and oregano to a pan and saute it and mix it together well. Add the red chili
sauce to the burger filling.
To make a potato green chili cheese filling, cook the diced potatoes until
they are soft. Add the onions, garlic, jalapenos and green chiles and mix them
together. Add the seasoning, salt, cumin and cheddar cheese. Mash and stir and
Remove the corn husks from the bowl of water. Put a quarter cup of masa
on each of the corn husks. Spread it out like a 4 x 4-inch square on one side
of the corn husk. Take two tablespoons of filling and place it in the center.
Roll the filling in the husks.
Load the tamales in the tamale pot standing straight up and fill the pot.
Steam the tamales at a medium heat for about 1 hour. Take them out, let them
cool for 20 minutes. Plate and serve or place them in the freezer for a later