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Jalapeno And Cheese Tamale Recipe

Just Mexican Food
The most common type of tamale has pork or some kind of meat like beef inside. While this is true, this recipe uses vegetarian-friendly options like jalapenos and cheese. It is scrumptious and while usually enjoyed during the holidays, can be made all year round!
Print Recipe
Prep Time 15 mins
Cook Time 1 hr 40 mins
Course Main Course
Cuisine Mexican
Servings 8

Equipment

  • Crock-Pot or Instant Pot
  • Large Pot to Boil Water and Steam
  • Cutting board
  • Knife
  • Mixing Spoon. The spoon may be hard to use if the masa is sticky, you can substitute a mixing spoon for a whisk.
  • Large bowl
  • Clean Space/Extra Plate

Ingredients
  

  • 8 Husks of Corn
  • 1/2 Cup of Masa Harina
  • 1/4 Cup of Vegetable Oil. Although I prefer to use vegetable oil you can substitute vegetable oil for olive oil to lower the calorie amount. Vegetable oil is neutral and does not add flavor, however, it holds the masa for the tamales well.
  • 1/2 Cup of Vegetable Stock
  • 1 tsp of. Cumin
  • 2 tbsp. of Salt
  • 1 tsp. of Baking Soda
  • 2 tbsp. of Onion Powder
  • 10 Jalapenos Sliced. The larger and fresher the jalapenos the better. However, if you cannot find jalapenos, you can always substitute this for the ones in a can that come pre-sliced and diced.
  • 1/4 th Pound of Monterey Jack Cheese. This cheese is the best cheese for tamales because it melts well and has a smooth flavor. While you can use crema and other forms like shredded Mexican cheese it will change the flavor slightly.

Instructions
 

  • The first step in this Jalapeno and Cheese Tamale Recipe is to prepare the corn husks. It is an important step because the husks not only provide flavor to the tamale but shape and consistency. The best way to clean the husks is to boil them for 5 minutes or run cool water on top of them.
  • Lay them out to dry in a clean area or a plate. You can cut the husks if they are too big, or wrap them tightly once it is time to shape the masa.
  • The most important part of this recipe is the masa to make tamales. The masa in this Jalapeno and Cheese Tamale Recipe should be thick and smooth. Take the wet and dry ingredients (not including the cheese or the jalapenos for the filling) and whisk them together.
  • In order for the masa to work, it should be sticky and shape well with the husks.
  • During the third and final step, you will be filling the corn husks with the masa. It is easiest to do this using a spoon. Take a spoon or two of the masa and spread it in the center of the husk. Make sure that the smooth side of the corn husk is facing up.
  • Then, add the filling. You can sprinkle the cheese or melt it beforehand. However, the heat of the steam and boiling water will likely melt the cheese. Make sure at least one jalapeno is in each tamale to bring an extra kick of spice and flavor. Fold the tamales to create a tube-like shape from edge to edge.
  • Afterward, boil hot water and stack the tamales inside with the husks. Add the top and boil for approximately 60 minutes. Afterward, lower the heat and allow the steam to come out for 20 minutes. Always wait to cool the tamales before serving.

Notes

Although this Jalapeno and Cheese Tamale Recipe has three quickly detailed steps, it can be hard to do this successfully. The hardest part for most people is folding the tamales perfectly so that there is enough masa to cover the fillings. The best way to do this is by spreading enough masa in the husk before folding.
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