Chayote and Griddled Cheese Mini Tamales with Cilantro Pepita Green Sauce

Name: Chayote and Griddled Cheese Mini Tamales with Cilantro Pepita Green Sauce
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1 1/2 cups masa harina; 1 1/2 cups warm vegetable broth; 4 tbsp unsalted butter; 1 tsp baking powder; 1 tsp salt; 1 1/2 cups chayote, small diced; 1/2 cup chopped white onion; 3 cloves minced garlic; 2 tbsp vegetable oil; 1/2 tsp ground cumin; 6 oz panela cheese, cut into sticks; 8 pieces dried corn husks; 10 1/2 oz tomatillos; 1 cup fresh cilantro; 1/4 cup pumpkin seeds; 1 small serrano chile; 1 tbsp lime juice; 1/4 cup water

An original Mexican recipe for soft mini tamales made with masa blended with sautéed chayote, filled with griddled cheese, and served with a vibrant tomatillo, cilantro, and toasted pepita green sauce. It offers fresh flavors, a tender texture, and a lightly smoky finish.

35 minPrep

45 minCook

80 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

180 g masa harina (for the dough)
360 ml warm vegetable broth (for hidratar the dough)
60 g unsalted butter (at room temperature)
4 g baking powder
6 g salt (divided)
200 g chayote, small diced
70 g chopped white onion (divided)
9 g minced garlic (divided)
30 ml vegetable oil (divided)
1 g ground cumin
180 g panela cheese, cut into sticks (for the relleno)
8 unit dried corn husks (remojadas en agua hot 20 minutos and escurridas)
300 g tomatillos (without peel and lavados)
30 g fresh cilantro (leaves and stalks tiernos)
35 g pumpkin seeds (tostadas)
10 g serrano chile
15 ml lime juice
60 ml water (for ajustar the sauce)

Nutrition facts

per serving

410 kcal

Calories

12 g

Protein

36 g

Carbs

25 g

Fat

5 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat a griddle or skillet over medium-high heat, about 375°F/190°C. Grill the panela cheese sticks for 1 to 2 minutes per side until golden on the surface. Remove and set aside.
2
2. In a medium skillet, heat 1 tablespoon vegetable oil over medium heat, about 325°F/160°C. Add the chayote, half of the white onion, 2 garlic cloves, the ground cumin, and 1/2 teaspoon salt. Cook for 8 to 10 minutes, stirring, until the chayote is tender and no excess moisture remains. Let cool for 5 minutes.
3
3. In a large bowl, mix the masa harina with the baking powder and butter. Gradually add the warm vegetable broth and beat with a spoon or spatula for 2 minutes until a smooth dough forms. Add the cooked chayote mixture and stir again until fully combined.
4
4. For the sauce, heat the remaining vegetable oil in a skillet over medium-high heat, about 350°F/175°C. Add the tomatillos, remaining white onion, 1 garlic clove, and the serrano chile. Cook for 8 to 10 minutes until the tomatillos change color and soften.
5
5. Blend the cooked tomatillos with the fresh cilantro, toasted pumpkin seeds, lime juice, remaining salt, and water. Process until you have a thick yet pourable green sauce. If you want a lighter sauce, add 1 or 2 more tablespoons of water.
6
6. Take one soaked corn husk and place about 1/3 cup of masa in the center. Spread it lightly, add one stick of grilled cheese as the filling, and cover with a little more masa if needed. Fold the sides of the husk toward the center, then fold the bottom upward. Repeat with the remaining husks, masa, and cheese.
7
7. Stand the mini tamales upright in a steamer with hot water at the bottom, making sure the water does not touch the tamales. Steam over medium heat, with the water at a gentle simmer of about 212°F/100°C, for 25 to 30 minutes, until the masa feels firm and releases easily from the husk.
8
8. Let the mini tamales rest for 5 minutes off the heat. Serve hot with the cilantro pepita green sauce spooned over the top or on the side.

Chef tips

If the masa feels too thick before assembling, add 1 or 2 tablespoons of warm broth. If the sauce tastes too tart, balance it with an extra pinch of salt.

Substitutions

You can substitute panela cheese with a firm fresh cheese that holds its shape when heated. Pumpkin seeds can be replaced with toasted sunflower seeds, though the flavor will be less traditional.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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