Tamales are a beloved staple in Mexican cuisine known for their comforting texture and rich flavors. Our jalapeno cheese tamales add a spicy twist to this traditional dish by combining creamy cheese with the bold kick of fresh jalapenos. They’re perfect for those who love a little heat balanced with savory goodness.
Making tamales might seem intimidating, but once you get the hang of it, the process is rewarding and fun. These jalapeno cheese tamales are great for sharing at family gatherings or festive occasions, bringing a burst of flavor to any table. Let’s dive into this recipe that’s sure to become a favorite in our kitchen.
Ingredients
To craft authentic Jalapeno Cheese Tamales, we need fresh and flavorful ingredients that come together to create that perfect balance of spice, creaminess, and rich masa texture. Below is everything we’ll need, organized clearly for convenience.
For the Masa Dough
- 4 cups masa harina (corn flour specially made for tamales)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup pork lard or vegetable shortening, softened
- 3 to 3½ cups warm chicken broth (adjust as needed for consistency)
For the Filling
- 1 cup shredded Monterey Jack cheese (or queso Oaxaca for authenticity)
- 3 fresh jalapenos, finely diced (remove seeds for less heat)
- 1 cup roasted green chilies, chopped (optional, for extra smoky flavor)
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Salt to taste
For Wrapping
- 30 dried corn husks
Soaked in warm water for at least 30 minutes before assembling
| Ingredient | Quantity | Notes |
|---|---|---|
| Masa harina | 4 cups | Essential for authentic corn dough |
| Baking powder | 2 teaspoons | Helps masa rise and become fluffy |
| Salt | 1 teaspoon (dough) + to taste (filling) | Enhances overall flavor |
| Pork lard/shortening | 1 cup | Adds richness and tenderness |
| Warm chicken broth | 3 to 3½ cups | Adjust to get smooth, spreadable masa |
| Monterey Jack cheese | 1 cup | Melts beautifully inside tamales |
| Fresh jalapenos | 3 | Adds signature spicy kick |
| Roasted green chilies | 1 cup | Optional; smoky and mild flavor |
| Ground cumin | ½ teaspoon | Provides earthy warmth |
| Garlic powder | ¼ teaspoon | Subtle depth to filling |
| Dried corn husks | 30 | Soak before wrapping |
Equipment Needed
To create Jalapeno Cheese Tamales with ease and precision, having the right equipment is essential. Below is a detailed list of tools we recommend to ensure a smooth tamale-making experience:
- Large Mixing Bowl: For combining masa harina, baking powder, salt, and liquids into a smooth dough.
- Electric Mixer or Stand Mixer: Helps to beat the masa dough until fluffy, especially when incorporating lard or shortening. This speeds up the process and improves texture.
- Measuring Cups and Spoons: Precise measurements of ingredients guarantee consistent results.
- Dried Corn Husks: Soaked in warm water so they become pliable for wrapping the tamales securely.
- Sharp Knife: To finely dice fresh jalapenos and trim corn husks if needed.
- Grater: For shredding Monterey Jack cheese when pre-shredded cheese isn’t available.
- Large Steamer Pot or Tamale Steamer: A must-have for cooking tamales evenly with steam. A large pot with a steaming rack works well.
- Silicone Spatula or Spoon: For spreading masa dough evenly on the corn husks without tearing them.
- Kitchen Towels or Paper Towels: For draining soaked corn husks and maintaining a clean workspace.
- Heatproof Gloves or Tongs: To safely handle hot tamales once steamed.
| Equipment | Purpose |
|---|---|
| Large Mixing Bowl | Mix masa dough and fillings |
| Electric Mixer | Beat dough to fluffy texture |
| Measuring Tools | Accurate ingredient measurement |
| Dried Corn Husks | Wrapping tamales |
| Sharp Knife | Prepare jalapenos and husks |
| Grater | Shred cheese |
| Steamer Pot | Cook tamales with steam |
| Silicone Spatula | Spread masa dough on husks |
| Kitchen Towels | Drain husks, clean workspace |
| Heatproof Gloves | Handle hot tamales after steaming |
Having these tools ready before starting will help us maintain an efficient workflow and focus on building flavor and texture in every bite of our jalapeno cheese tamales. Let’s gather these essentials so we can move confidently into the assembly and steaming stages.
Prep Work
Before we assemble our Jalapeno Cheese Tamales, thorough preparation is key to streamline the cooking process and guarantee vibrant flavors. Let’s break down the essential steps for prepping the corn husks, filling, and masa dough.
Preparing the Corn Husks
- Place dried corn husks in a large bowl.
- Pour enough warm water over the husks to fully submerge them.
- Let the husks soak for at least 30 minutes until pliable.
- Drain and pat husks dry with a clean towel.
- Select husks that are large, intact, and flexible for easy wrapping.
Tip: Keep the husks covered with a damp towel during assembly to prevent them from drying out.
Preparing the Jalapeno Cheese Filling
- Use shredded Monterey Jack cheese for its creamy melt and mild flavor.
- Finely chop fresh jalapenos, removing seeds if you prefer a lower heat level.
- Optionally, chop roasted green chilies for a smoky depth.
- Combine cheese, jalapenos, and chilies in a bowl.
- Add ground cumin, garlic powder, and salt to taste.
- Mix thoroughly so the spices evenly season the cheese mixture.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Monterey Jack Cheese | 2 cups | Shredded |
| Fresh Jalapenos | 2-3 medium | Seeded and finely chopped |
| Roasted Green Chilies | 1/2 cup (optional) | Chopped |
| Ground Cumin | 1/2 teaspoon | |
| Garlic Powder | 1/4 teaspoon | |
| Salt | 1/2 teaspoon or to taste |
Making the Masa Dough
- In a large mixing bowl, combine masa harina, baking powder, and salt.
- Add pork lard or vegetable shortening and blend with an electric mixer on medium speed until fluffy.
- Gradually add warm chicken broth while continuing to mix.
- Beat until the dough is light and spreads like thick batter.
- Test dough readiness by dropping a small piece in cold water—if it floats, the masa is perfect.
| Ingredient | Quantity | Notes |
|---|---|---|
| Masa Harina | 4 cups | |
| Baking Powder | 1 teaspoon | |
| Salt | 1 teaspoon | |
| Pork Lard or Shortening | 1 cup | Softened |
| Warm Chicken Broth | 3 to 4 cups | Add gradually to desired consistency |
Remember, the consistency of the masa dough greatly affects the texture of our tamales. It should be soft and easy to spread but not runny.
Assembling the Tamales
Now that we have our masa dough and jalapeno cheese filling ready, it’s time to put everything together. Assembling the tamales carefully ensures the perfect texture and flavor in every bite. Follow these steps methodically for the best results.
Spreading the Masa on Corn Husks
Start by selecting a soaked corn husk that is pliable and free of tears. Pat it dry with a kitchen towel to remove excess moisture.
- Place the corn husk lengthwise on a clean surface with the shiny side down.
- Using a silicone spatula or wet fingers, scoop about 3 tablespoons of masa dough in the center of the husk.
- Spread the masa evenly along the wider portion, leaving about 1½ inches at the bottom and 1 inch at the top clear for folding.
- Spread the dough in a thin, even layer, approximately ¼ inch thick, maintaining a rectangular shape about 4 by 6 inches.
Tip: The consistency of the masa should be light and spreadable but not runny.
| Step | Action | Quantity/Size | Notes |
|---|---|---|---|
| 1 | Select soaked corn husk | Medium to large size | Pliable and clean |
| 2 | Spread masa on husk | About 3 tablespoons | ¼ inch thick, rectangle shape |
| 3 | Leave margins for folding | 1½” bottom, 1″ top clear | Prevents spillage |
Adding the Jalapeno Cheese Filling
With the masa layer evenly spread, it’s time to add the flavorful jalapeno cheese filling.
- Spoon approximately 2 tablespoons of the prepared jalapeno cheese mixture onto the center of the masa.
- Spread the filling into a narrow strip about 3 inches long and 1 inch wide.
- Keep the filling away from the edges to avoid leakages during steaming.
Remember: Using a moderate amount of filling balances spice and texture without overwhelming the masa.
| Step | Ingredients | Quantity | Placement |
|---|---|---|---|
| 1 | Jalapeno cheese filling | 2 tablespoons | Center of the masa spread |
| 2 | Spread into strip | 3″ long x 1″ wide | Avoid edges for sealing |
Folding and Wrapping the Tamales
Proper folding locks in the flavor and maintains the tamale’s shape during cooking.
- Fold the sides of the corn husk toward the center, enveloping the masa and filling.
- Fold the bottom end of the husk upwards about 1½ inches; this acts as a base.
- Fold the top of the husk down over the tamal to seal it.
- If necessary, tie the tamale with thin strips of corn husk or kitchen twine to secure it.
| Fold Step | Direction | Purpose |
|---|---|---|
| Sides folding | Toward center | Encapsulate filling and masa |
| Bottom fold | Upwards 1½ inches | Creates stable base |
| Top fold | Down over tamal | Seals tamal for steaming |
| Optional tie | Corn husk strips or twine | Secures tamal, retains shape |
Cooking the Tamales
Now that we’ve assembled our jalapeno cheese tamales, it’s time to cook them to perfection. Steaming is the traditional method that ensures our tamales come out tender, flavorful, and evenly cooked throughout.
Steaming Instructions
- Prepare the Steamer:
Fill the bottom of a large steamer pot with about 3 inches of water. Make sure the water does not touch the steaming rack.
- Arrange the Tamales:
Stand the tamales upright on the rack with the open end facing up. Pack them snugly to prevent tipping, but leave small gaps to allow steam circulation.
- Cover the Tamales:
Use a clean, damp kitchen towel or additional soaked corn husks to cover the tamales. This traps the steam and keeps the tamales moist.
- Cover the Steamer:
Place the steamer lid securely on top to keep the steam sealed inside.
- Steam the Tamales:
Bring the water to a boil over medium-high heat, then reduce to a gentle simmer. Steam the tamales for about 90 to 100 minutes.
- Maintain Water Level:
Check the water level every 20 minutes and add hot water as needed, ensuring the water never touches the tamales.
“Tip: Keep the heat at a steady simmer to avoid toughening the masa.”
How to Check for Doneness
To ensure our jalapeno cheese tamales are perfectly cooked:
| Test Method | What to Look For |
|---|---|
| Masa Texture | Masa should easily pull away from the corn husk without sticking. It should feel firm but tender. |
| Toothpick Test | Insert a toothpick into the masa; it should come out clean without wet dough. |
| Internal Temperature | If using a food thermometer the center should be around 165°F (74°C) for safe consumption. |
Gently unwrap one tamale to test. If the masa resists separation or feels doughy, steam for an additional 10–15 minutes, then recheck.
With these steps, our jalapeno cheese tamales will have that perfect balance of spicy, creamy, and tender qualities we are aiming for.
Serving Suggestions
To enhance our Jalapeno Cheese Tamales experience, we recommend pairing them with flavorful sides and toppings that complement their spicy, cheesy richness. Here are some ideal serving ideas to elevate every bite.
Classic Accompaniments
- Fresh Salsa Verde or Pico de Gallo add bright acidity to balance the creamy cheese and heat from the jalapenos.
- Mexican Crema drizzled on top offers a cool counterpoint and smooth texture contrast.
- Guacamole introduces fresh, buttery notes with a creamy texture that melds beautifully with the masa.
Side Dishes That Complete the Meal
We recommend these convenient but festive sides to round out your tamale feast:
| Side Dish | Description | Why It Works |
|---|---|---|
| Mexican Rice | Fluffy, spiced tomato rice | Adds hearty texture and mild flavor |
| Refried Beans | Creamy, seasoned pinto or black beans | Provides richness and earthiness |
| Grilled Corn Salad | Corn kernels with lime, chili powder, and cotija cheese | Adds freshness and smoky notes |
| Pickled Vegetables | Tangy carrots, jalapenos, and onions | Cut through richness with acidity |
Beverage Pairings
To complement the savory, spicy profile, consider these drinks:
- Cold Mexican Lager or Pale Ale bring refreshing carbonation and balance.
- Agua Fresca varieties like hibiscus or tamarind offer sweet and tart contrasts.
- Classic Margarita with fresh lime juice enhances the overall zest and spice.
Presentation Tips
We suggest serving tamales whole with fresh corn husks folded back to reveal the vibrant filling. Garnish plates with lime wedges, extra jalapenos, and a sprinkle of chopped cilantro for visual appeal and added flavor.
“When plating, layering flavors and textures creates an irresistible combination—our jalapeno cheese tamales truly shine with the right accompaniments.”
By combining these serving suggestions we bring out the best in our jalapeno cheese tamales, ensuring a delightful and memorable meal every time.
Storage and Make-Ahead Tips
Proper storage and make-ahead preparation of our jalapeno cheese tamales preserve their flavor and texture, making them perfect for busy days or entertaining guests.
Storing Cooked Tamales
- Allow the tamales to cool completely at room temperature, about 30 minutes.
- Wrap each tamale tightly in plastic wrap or aluminum foil to prevent moisture loss.
- Place wrapped tamales in an airtight container or resealable freezer bag.
- Store in the refrigerator for up to 4 days.
- For longer storage, freeze tamales for up to 3 months.
Reheating Tamales
For best results, reheat tamales gently to maintain their tender texture and rich flavor:
| Method | Instructions | Time |
|---|---|---|
| Steaming | Place tamales in a steamer basket, cover, steam over boiling water | 15-20 minutes |
| Oven | Wrap tamales in foil, bake at 350°F (175°C) | 20-25 minutes |
| Microwave | Wrap in a damp paper towel, heat on medium power | 2-3 minutes |
Pro tip: Steaming preserves the moist, fluffy masa while reheating evenly.
Make-Ahead Assembly Tips
- Assemble tamales but do not steam them immediately.
- Wrap individually in soaked corn husks or parchment paper.
- Place in a large airtight container or freezer bag.
- Freeze unsteamed tamales for up to 3 months.
When ready to cook frozen tamales:
- Thaw in the refrigerator overnight.
- Steam for 90–100 minutes until masa is fully cooked.
Summary Table of Storage Guidelines
| Storage Stage | Temperature | Duration | Notes |
|---|---|---|---|
| Cooked tamales | Refrigerator (40°F) | Up to 4 days | Wrap tightly to avoid drying |
| Cooked tamales | Freezer (0°F) | Up to 3 months | Use airtight containers |
| Uncooked assembled | Freezer (0°F) | Up to 3 months | Thaw fully before steaming |
By following these Storage and Make-Ahead Tips, we ensure that our jalapeno cheese tamales remain a delicious, convenient meal anytime.
Conclusion
Jalapeno cheese tamales bring a perfect blend of spice and creaminess that can elevate any meal or celebration. With the right ingredients and a bit of patience, making them at home is both satisfying and delicious.
Whether you’re cooking for family or friends, these tamales offer a comforting, flavorful experience that’s sure to impress. We encourage you to try the recipe and enjoy the process as much as the final dish.
Frequently Asked Questions
What are jalapeno cheese tamales?
Jalapeno cheese tamales are a spicy variation of traditional Mexican tamales, filled with Monterey Jack cheese and fresh jalapenos, wrapped in corn husks, and steamed to a soft, flavorful finish.
Is making tamales difficult for beginners?
Not at all. While making tamales involves several steps, the process is enjoyable and rewarding, especially when you follow clear instructions and prepare all ingredients and equipment in advance.
What ingredients are essential for jalapeno cheese tamales?
Key ingredients include masa harina, pork lard or shortening, warm chicken broth, Monterey Jack cheese, fresh jalapenos, baking powder, salt, dried corn husks, and optional spices like cumin and garlic powder.
How do you prepare the corn husks?
Soak dried corn husks in warm water for at least 30 minutes until pliable, then keep them covered with a damp towel during assembly to prevent drying out.
What equipment do I need to make tamales?
You’ll need a large mixing bowl, electric mixer, measuring cups and spoons, sharp knife, grater, large steamer pot, silicone spatula, kitchen towels, and heatproof gloves for safe handling.
How do I know when the tamales are fully cooked?
Steam tamales for 90–100 minutes, checking water levels regularly. Check doneness by inserting a toothpick into the masa — it should come out clean. The internal temperature should also be steady and hot.
Can I make tamales ahead of time?
Yes, you can assemble tamales ahead and freeze them unsteamed for up to 3 months, or store cooked tamales in the fridge for up to 4 days or freezer for up to 3 months.
What’s the best way to reheat tamales?
Steaming is the best way to reheat tamales to keep them moist. Baking and microwaving work too, but steaming preserves the texture and flavor best.
What should I serve with jalapeno cheese tamales?
Serve with salsa verde, Mexican crema, guacamole, Mexican rice, refried beans, grilled corn salad, or pickled vegetables. Drinks like cold Mexican lager or agua fresca complement well.
How do I assemble jalapeno cheese tamales correctly?
Spread a thin layer of masa on soaked husk, add the cheese and jalapeno filling in a narrow strip, fold sides toward center, fold bottom up, and seal the top. Use husk strips or twine to tie if needed.