Tamales have long been a beloved staple in Mexican cuisine, celebrated for their rich flavors and comforting texture. Our Cheese and Jalapeno Tamale recipe brings a delightful twist to this traditional dish by combining creamy cheese with the spicy kick of jalapenos. It’s a perfect balance that excites the taste buds and warms the soul.
Making tamales might seem intimidating, but with our easy-to-follow recipe, we’ll guide you through every step to create these mouthwatering treats right at home. Whether you’re cooking for a family gathering or a festive occasion, these tamales are sure to impress and satisfy. Let’s dive into a recipe that’s packed with flavor and guaranteed to become a favorite in your kitchen.
Ingredients
To create authentic Cheese and Jalapeno Tamales, we need to prepare a few key components. Below is a detailed list for the masa dough, the spicy cheesy filling, and the wrapping essentials.
For the Masa Dough
Crafting the perfect masa dough is crucial for tamales. Here’s what we use to achieve that soft yet sturdy texture:
- 4 cups masa harina (corn dough flour for tamales)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/3 cups warm chicken broth (or vegetable broth for a vegetarian option)
- 1 cup vegetable lard or unsalted butter, softened (lard is traditional for richness and tenderness)
For the Filling
Our signature spicy cheesy filling combines creamy textures with a kick of heat:
- 2 cups shredded cheese (we prefer Monterey Jack for meltability and mild flavor)
- 2-3 fresh jalapenos, finely chopped (remove seeds for less heat or keep seeds for more spice)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt, to taste
For Wrapping
The classic wrapping plays a big role in flavor and presentation:
| Ingredient | Quantity | Notes |
|---|---|---|
| Dried corn husks | 20-25 pieces | Soaked in warm water for 30 minutes |
| Kitchen twine | As needed | For tying tamales securely |
These ingredients set the foundation for our Cheese and Jalapeno Tamale Recipe ensuring every bite bursts with authentic Mexican flavors and delightful textures.
Equipment Needed
To prepare our Cheese and Jalapeno Tamale Recipe with precision and ease, having the right equipment on hand is essential. We’ll guide you through each tool and kitchen gadget needed to create authentic tamales that impress.
- Large Mixing Bowl
We use this to combine the masa harina, baking powder, salt, and liquid ingredients for a smooth dough consistency.
- Electric Mixer or Hand Mixer
This helps us whip the masa dough with vegetable lard (or butter) until light and fluffy, ensuring the perfect texture.
- Sharp Knife
Essential for finely chopping fresh jalapenos, onions, and shredding or cutting cheese.
- Small Skillet
We sauté the jalapeno, onion, and garlic to build a flavorful filling in this.
- Measuring Cups and Spoons
Accurate measurement of ingredients like masa harina, broth, and seasonings makes all the difference.
- Corn Husk Soaking Container
A large bowl or sink to soak dried corn husks in warm water softens them for wrapping.
- Damp Kitchen Towels or Paper Towels
Keep tamales covered during assembly to prevent drying out.
- Tamale Steamer or Large Stockpot with Steaming Rack
This equipment allows us to steam tamales gently, cooking the masa through without drying it.
- Kitchen Twine or String (optional)
To tie tamales securely if desired for neat presentation.
| Equipment | Purpose |
|---|---|
| Large Mixing Bowl | Mix masa dough ingredients |
| Electric or Hand Mixer | Whip dough light and fluffy |
| Sharp Knife | Chop jalapenos, shred cheese |
| Small Skillet | Sauté jalapeno, onion, garlic for filling |
| Measuring Cups and Spoons | Measure ingredients accurately |
| Corn Husk Soaking Container | Soften corn husks for wrapping |
| Damp Towels | Keep tamales moist during assembly |
| Tamale Steamer or Pot with Rack | Steam tamales evenly and thoroughly |
| Kitchen Twine | Tie tamales for secure wrapping and presentation (optional) |
By assembling these items, we set the stage to execute our recipe smoothly, achieving that authentic Cheese and Jalapeno Tamale flavor and texture we love.
Prep Work
Before diving into assembling our Cheese and Jalapeno Tamales, thorough preparation is essential. Let’s ensure all ingredients and components are ready to create perfectly textured tamales bursting with flavor.
Preparing the Corn Husks
We start by hydrating the dried corn husks. This is a crucial step that makes them pliable for wrapping without tearing.
- Rinse dried corn husks under cold water to remove dust.
- Submerge them in a large bowl or pot filled with warm water.
- Let them soak for at least 30 minutes or until soft.
- After soaking, drain and pat dry with a clean towel.
- Stack the husks, trim any uneven edges, and set aside covered with a damp cloth to keep moist.
Making the Masa Dough
The foundation of our tamales is a light, fluffy masa dough that carries the flavor of the filling and steams to the perfect consistency.
| Ingredient | Measurement | Preparation |
|---|---|---|
| Masa harina | 4 cups | Sifted |
| Baking powder | 2 teaspoons | |
| Salt | 1 ½ teaspoons | |
| Warm chicken broth | 2 ½ cups | For moisture and flavor |
| Vegetable lard/butter | 1 cup (softened) | For richness and texture |
Steps:
- In a large mixing bowl, whisk together masa harina, baking powder, and salt.
- Using an electric mixer on medium speed, blend in the softened lard or butter until the mixture looks crumbly.
- Gradually pour the warm broth while beating until the masa becomes soft and fluffy. It should spread easily but hold its shape when pressed.
- Perform the classic “float test” by dropping a small ball of masa into cold water—if it floats, the dough is ready.
Preparing the Cheese and Jalapeno Filling
The spicy cheesy filling is the heart of these tamales, combining creamy texture with a hint of fire.
- Finely chop 2-3 fresh jalapenos—remove seeds for milder heat or keep them for extra spice.
- Mince ½ cup of onion and 2 cloves of garlic.
- Heat 1 tablespoon of olive oil in a small skillet over medium heat.
- Sauté onions and garlic until translucent and fragrant, about 3-4 minutes.
- Add the jalapenos, cook another 2 minutes to release the spice.
- Remove from heat and stir in 2 cups shredded cheese (such as Monterey Jack or Oaxaca) and season with salt to taste.
- Let the filling cool slightly before assembling the tamales.
By carefully completing these prep steps, our Cheese and Jalapeno Tamale Recipe comes together with balanced flavors and perfect texture, primed for the next stage of assembly and steaming.
Directions
Follow these steps carefully to assemble, fold, wrap, and steam our Cheese and Jalapeno Tamales to achieve authentic flavor and perfect texture.
Assembling the Tamales
- Prepare your workspace by laying out soaked corn husks flat on a clean surface.
- Using a spatula or your hands, spread about 2 tablespoons of the masa dough onto the center of each husk in a thin, even layer – roughly a 4×5 inch rectangle.
- Leave a 1-inch border on the edges of the husk to allow for folding.
- Spoon approximately 1 to 1.5 tablespoons of the prepared jalapeno and cheese filling down the center of the masa.
- Spread the filling evenly without breaking through the masa layer to keep the contents secure during steaming.
Folding and Wrapping
- Fold the corn husk in half lengthwise, enclosing the masa and filling mixture.
- Tuck the bottom end of the husk under the tamale to seal it.
- Fold the sides of the husk towards the center if the husk is wide, or leave them as is if it naturally wraps well.
- Secure the tamale by tying it with a strip of corn husk or kitchen twine if needed, especially if the tamale feels loose.
- Repeat the process until all masa and filling are used.
Tip: Maintain consistent size for even cooking.
Steaming the Tamales
- Fill your tamale steamer or large stockpot with about 3 inches of water. Make sure the water level is below the steaming rack.
- Arrange the wrapped tamales upright in the steamer with the open end facing up.
- Cover the tamales with a damp cloth or extra corn husks to retain moisture.
- Cover the steamer with a tight-fitting lid.
- Bring the water to a gentle boil over medium-high heat, then reduce to simmer.
- Steam for approximately 90 minutes to 2 hours, checking the water level every 20 minutes to add hot water when necessary.
- The tamales are done when the masa easily pulls away from the husk.
| Step | Time | Important Notes |
|---|---|---|
| Soak corn husks | 30 minutes | For pliability |
| Assemble tamales | 15-20 minutes | Even spreading ensures consistent cooking |
| Steam tamales | 90-120 minutes | Maintain water level and steam gently |
Serving Suggestions
To enhance the enjoyment of our Cheese and Jalapeno Tamale, we recommend pairing them with complementary sides and toppings that balance the rich, spicy flavors.
Classic Salsas and Sauces
- Serve with a fresh tomato salsa or a tangy tomatillo salsa verde. The acidity cuts through the creamy cheese and temperates the heat of jalapenos.
- For extra creaminess, add a dollop of Mexican crema or sour cream on top right before serving.
Accompaniments to Elevate the Meal
- A simple refried beans dish brings a hearty, smooth contrast to the texture of tamales.
- Mexican rice seasoned with garlic and tomato complements the tamale flavors beautifully.
- Fresh grilled corn on the cob sprinkled with cotija cheese and chili powder adds a smoky twist.
Garnishing Tips
- Sprinkle chopped fresh cilantro over the tamales for a burst of herbal freshness.
- Thinly sliced radishes provide a crunchy, peppery contrast that brightens each bite.
- Add a squeeze of lime juice to bring out the layered flavors.
Beverage Pairing Suggestions
- Pair with a crisp Mexican lager or an ice-cold agua fresca such as hibiscus or tamarind for a refreshing balance.
- A spicy margarita also complements the jalapeno kick nicely.
| Suggested Pairings | Why It Works |
|---|---|
| Fresh tomato salsa | Adds acidity to balance richness |
| Tomatillo salsa verde | Provides a tangy, bright contrast |
| Mexican crema or sour cream | Adds creamy cooling element |
| Refried beans | Offers hearty, smooth texture |
| Mexican rice | Complements with mild, comforting flavors |
| Grilled corn with cotija | Adds smoky, salty crunch |
| Fresh cilantro | Brings herbal freshness |
| Sliced radishes | Supplies crisp and peppery bite |
| Lime juice | Enhances overall flavor profile |
| Mexican lager or agua fresca | Refreshes palate with light, clean taste |
| Spicy margarita | Matches and highlights jalapeno heat |
We find these Serving Suggestions bring out the best in our Cheese and Jalapeno Tamales. They transform the dish into a festive and satisfying meal your family and guests will love.
Make-Ahead and Storage Tips
To enjoy our Cheese and Jalapeno Tamale Recipe anytime, mastering make-ahead and storage techniques is essential. Here is a detailed guide to help us prepare, store, and serve tamales with optimal flavor and texture.
Making Tamales Ahead of Time
- Prepare and assemble tamales up to the steaming stage. Once wrapped securely in corn husks, place them on a baking sheet in a single layer.
- Cover with plastic wrap or aluminum foil to prevent drying.
- Store them in the refrigerator for up to 24 hours before cooking.
- When ready to cook, steam tamales directly from the fridge, adding an extra 10-15 minutes to the steaming time to ensure they heat through thoroughly.
Freezing Tamales for Longer Storage
- After assembling but before steaming, wrap individual tamales in plastic wrap or foil to lock in moisture.
- Place wrapped tamales inside a large, sealable freezer bag. Remove as much air as possible to prevent freezer burn.
- Freeze for up to 3 months without losing the quality.
- To reheat, thaw tamales overnight in the refrigerator and steam for 40-60 minutes, or steam directly from frozen for about 90 minutes, checking water levels throughout.
Storing Cooked Tamales
- Let tamales cool completely after steaming.
- Wrap in plastic wrap or place in an airtight container.
- Refrigerate for up to 4 days.
- Reheat by steaming gently for 15-20 minutes or microwaving covered with a damp paper towel to maintain moisture.
Tamale Storage Summary Table
| Storage Method | Preparation Stage | Storage Duration | Reheating Instructions |
|---|---|---|---|
| Refrigerate (Uncooked) | Wrapped, assembled | Up to 24 hours | Steam 10-15 min longer than usual |
| Freeze (Uncooked) | Wrapped individually | Up to 3 months | Thaw overnight; steam 40-60 min or steam frozen 90 min |
| Refrigerate (Cooked) | Cooled and wrapped | Up to 4 days | Steam 15-20 min or microwave with damp towel |
Key Tips for Best Results
- Always keep tamales wrapped tightly to prevent drying out.
- Use steaming versus microwaving when possible to preserve the traditional moist texture of masa.
- Regularly check water levels in the steamer during reheating to avoid burning or drying tamales.
- Label frozen tamales with the date of freezing to track freshness easily.
By following these Make-Ahead and Storage Tips, we can conveniently savor the rich, spicy, and cheesy goodness of our Cheese and Jalapeno Tamales anytime.
Conclusion
Making Cheese and Jalapeno Tamales at home is a rewarding experience that brings bold flavors and rich traditions to your table. With the right ingredients and simple steps, we can create a dish that’s both comforting and exciting.
These tamales are perfect for sharing with family and friends, turning any meal into a festive occasion. Whether you’re new to tamale-making or looking to try a spicy twist, this recipe offers a delicious way to enjoy authentic Mexican cuisine in your own kitchen.
Frequently Asked Questions
What are Cheese and Jalapeno Tamales?
Cheese and Jalapeno Tamales are traditional Mexican tamales filled with creamy shredded cheese and spicy fresh jalapenos. They combine rich, savory flavors with a little heat, offering a delicious twist on classic tamales.
Is it difficult to make tamales at home?
No, making tamales at home is manageable with an easy-to-follow recipe. Proper preparation and the right ingredients help ensure a successful cooking experience, even for beginners.
What ingredients do I need for the masa dough?
You need masa harina, baking powder, salt, warm chicken or vegetable broth, and vegetable lard or unsalted butter to make the masa dough.
What equipment is essential for making tamales?
Essential equipment includes a large mixing bowl, an electric or hand mixer, a sharp knife, and a tamale steamer or a large stockpot with a steaming rack.
How do I prepare corn husks for wrapping tamales?
Soak dried corn husks in water until pliable, rinse them well, dry excess water, and trim any uneven edges before using them for wrapping.
How can I tell when tamales are cooked?
Tamales are done when the masa dough easily pulls away from the husk, indicating they are steamed through and ready to eat.
What are good serving suggestions for Cheese and Jalapeno Tamales?
Serve with fresh tomato salsa, tomatillo salsa verde, Mexican crema or sour cream, refried beans, Mexican rice, and grilled corn with cotija cheese. Garnish with cilantro, sliced radishes, and lime juice.
How should I store leftover tamales?
Uncooked tamales can be refrigerated for 24 hours or frozen for up to three months. Cooked tamales last up to four days in the refrigerator. Keep them tightly wrapped to maintain moisture.
Can I make tamales ahead of time?
Yes, you can prepare and assemble tamales ahead, refrigerate before steaming, or freeze individually wrapped tamales to enjoy later.
What drinks pair well with Cheese and Jalapeno Tamales?
A crisp Mexican lager or a spicy margarita pairs wonderfully, balancing the tamales’ cheesy heat with refreshing or tangy flavors.