Bushra Griffith
Tamales are a traditional Mexican dish, often served during big family dinners on holidays like Christmas or New Year's Eve. They are made by filling corn husks with dough, which is then steamed. While there are many different types of tamales, this paragraph will focus on cheese tamales. Cheese tamales are made with a variety of cheeses, including Oaxaca, Chihuahua, Monterey Jack, mozzarella, and Muenster. They can be served as a quick and easy breakfast or lunch option and can be reheated in the microwave or oven.
| Characteristics | Values |
|---|---|
| Ease of making | Easy |
| Taste | Delicious |
| Reheating | Can be reheated quickly in the microwave |
| Freezing | Can be frozen for up to four months |
| Reheating from frozen | Steam for 15-20 minutes or heat wrapped in foil in the oven |
| Cheese type | Oaxaca, Chihuahua, Monterey Jack, Mozzarella, Muenster |
| Other ingredients | Jalapeño, poblano chiles, tomatillo sauce, corn husks, masa |
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What You'll Learn
- Tamales with cheese are easy to make, delicious, and can be reheated quickly
- To make cheese tamales, you'll need corn husks, masa, and cheese
- Cheese types for tamales include Oaxaca, Chihuahua, Monterey Jack, and mozzarella
- Tamales are a sign of celebration in Mexican households
- Tamales can be frozen and will keep in the freezer for up to six months
Tamales with cheese are easy to make, delicious, and can be reheated quickly
Tamales with cheese are not only delicious but also easy to make and reheat. They can be the perfect breakfast or lunch option and can be reheated quickly in the microwave.
To make cheese tamales, you'll need corn husks or banana leaves, masa (or masa harina), and cheese. You can also add fillings such as jalapeños, poblanos, or other types of chiles. For the cheese, you can use Oaxaca cheese, Monterey Jack, mozzarella, or Muenster. If you want your cheese to melt, choose a mild, white melting cheese.
Here's a simple process to make tamales with cheese:
- Cut the banana leaves or corn husks into rectangles and lay them on a flat surface.
- Spread a generous amount of masa in the middle, leaving a border.
- Add your desired amount of cheese filling and any additional fillings on top of the masa.
- Fold the sides of the banana leaf or corn husk over the filling, enclosing the masa.
- Fold the bottom half up and then the top half down to create a neat package.
- Secure the tamale with kitchen twine or a strip of banana leaf.
- Repeat this process until you've used all your ingredients.
- Prepare a steamer pot or a large pot with a colander/steamer basket. Add water and bring it to a boil.
- Place the tamales in the steamer basket, ensuring they don't touch the water.
- Cover the tamales with leftover corn husks and the steamer lid. Reduce the heat and steam for about 1.5 hours.
- Let the tamales sit for a few minutes to firm up before serving.
You can also freeze your tamales for later! Wrap them individually in foil once they've cooled down, and they'll stay fresh in the freezer for up to four to six months. When you're ready to enjoy them again, simply reheat them in the oven or steamer without having to defrost them first.
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To make cheese tamales, you'll need corn husks, masa, and cheese
Making cheese tamales is easy and fun! To make cheese tamales, you'll need corn husks, masa, and cheese. Here's a step-by-step guide to help you make delicious cheese tamales:
Preparing the Corn Husks:
Firstly, select corn husks that are clean and free of debris. Rinse the corn husks under warm running water, being careful not to tear them. Place the rinsed husks in a bowl with enough warm water to cover them, and soak them for at least 2 hours. This step is crucial to softening the corn husks and making them pliable for folding. You can use fresh corn husks or dried corn husks, depending on availability.
Making the Masa Dough:
To make the masa dough, you'll need masa harina, broth, and lard or vegetable shortening for a vegetarian option. Beat the lard or shortening with the broth until fluffy. In a separate bowl, combine the masa harina, baking powder, salt, and any desired spices, such as cumin. Gradually add the dry mixture to the lard mixture and beat well. Add the broth little by little to form a soft and slightly sticky dough. Cover the dough to keep it from drying out.
Assembling the Tamales:
Now it's time to assemble your cheese tamales! Lay a corn husk on a flat surface, with the glossy side up and the wide end facing you. Spread about 1/4 cup of masa dough onto the center of the corn husk, forming a thin layer. Leave a generous border around the edges.
Adding the Cheese Filling:
Place your desired amount of cheese filling in the center of the masa dough. You can use shredded Oaxaca cheese, mozzarella cheese, Muenster cheese, or any mild, white melting cheese. You can also add additional ingredients like jalapeños or other peppers for a spicy kick.
Folding and Securing the Tamales:
Now, it's time to fold your tamales. Fold the sides of the corn husk over the filling, enclosing the masa around it. Then, fold the bottom half up and the top half down to create a neat package. You can secure the tamales by tying them with kitchen twine or strips of corn husk. Repeat this process until you've used up all your masa and filling.
Steaming the Tamales:
Fill the bottom of your steamer pot with enough water to reach the fill line or about 3 inches up the sides. Place the steamer basket inside and line the bottom with small corn husks. Add your assembled tamales to the basket, making sure they don't touch the water. Cover the tamales with leftover corn husks, then secure the steamer lid. Steam the tamales on low heat for about 1.5 hours, or until the husk easily peels away from the dough.
And there you have it! Your delicious cheese tamales are now ready to be enjoyed. You can serve them as is or with various garnishes. Any leftover tamales can be individually wrapped in foil and frozen for future enjoyment.
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Cheese types for tamales include Oaxaca, Chihuahua, Monterey Jack, and mozzarella
Tamales are a Mexican dish often served during big family dinners on holidays like Christmas or New Year's Eve. They are made with corn masa or dough and filled with cheese, salsa, and other ingredients. The process of making tamales is a celebration in itself, with family members gathering to assemble and cook the dish.
When it comes to the types of cheese used in tamales, there are several options to choose from, including:
- Oaxaca cheese: This is a popular choice for tamales, especially in Mexico. Oaxaca cheese is a mild, white melting cheese that can be shredded and added to the filling. It is known for its stretchy, stringy texture when melted, making it ideal for tamales.
- Chihuahua cheese: Another authentic Mexican cheese that is commonly used in tamales. It has a similar melting quality to Oaxaca cheese.
- Monterey Jack: This is a semi-soft white cheese that melts well, making it suitable for use in tamales.
- Mozzarella: Mozzarella is a mild, stretchy, and stringy cheese that can be used as a substitute for Oaxaca cheese in tamales. Its melting properties make it a good option for adding creaminess to the filling.
When preparing tamales with cheese, it is important to assemble them properly. This involves spreading the masa or dough on a corn husk or banana leaf, adding the cheese filling, enclosing the filling with the masa, and then folding and tying the tamale securely. The tamales are then steamed until cooked through.
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Tamales are a sign of celebration in Mexican households
Tamales are a traditional Mexican dish that is often associated with celebration and family gatherings. In Mexican culture, the process of making and sharing tamales is just as important as the final product. It is common for multiple generations of women, from grandmothers to daughters, to come together and spend an afternoon preparing tamales for special occasions. Each person takes on a specific task, creating an efficient assembly line in the kitchen. This collective effort transforms the act of cooking into a joyful and bonding experience.
The tamale-making process begins with soaking the corn husks or banana leaves in water to soften them. While the husks are soaking, the filling is prepared. For cheese tamales, this typically involves shredding or melting cheese, such as Oaxaca, Chihuahua, mozzarella, Muenster, or Monterey Jack, and combining it with other ingredients like roasted poblano chiles (rajas), jalapeños, or tomatillo sauce. The softened corn husks are then laid out, and a layer of masa (a dough made from corn) is spread on top. The cheese filling is placed in the center, and the husk is folded and secured with kitchen twine or strips of banana leaf or cornhusk.
Once the tamales are assembled, they are steamed until cooked through. This can be done in a traditional steamer pot, pressure cooker, or instant pot. The tamales are then allowed to rest for a few minutes before being served. Tamales are commonly served during festive occasions, such as Christmas or New Year's Eve, as they are time-consuming to prepare and are best enjoyed as a shared meal with loved ones.
Cheese tamales, in particular, are a delicious and indulgent variation. They can be served for breakfast, lunch, or as a snack and can be easily reheated in the microwave or oven. While tamales are traditionally associated with celebration, they are also versatile enough to be enjoyed on any occasion, bringing a taste of Mexican culture and hospitality to the table.
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Tamales can be frozen and will keep in the freezer for up to six months
Tamales are a delicious and versatile dish that can be easily customised with various fillings, including cheese. While making cheese tamales, the cheese filling is enclosed within layers of dough and corn husk or banana leaf before steaming. These tamales can be a great option for breakfast or lunch and can be conveniently reheated.
One of the most appealing aspects of tamales is their ability to be frozen and stored for extended periods. Freezing tamales is a popular method to preserve this beloved dish for future enjoyment. When properly stored, tamales can maintain their quality and taste for several months in the freezer.
To freeze tamales effectively, it is recommended to wrap each tamale individually in plastic wrap or aluminium foil. This protective layer safeguards the tamales from freezer burn and facilitates individual defrosting. After wrapping, the tamales should be placed in resealable freezer bags, labelled with the date, and stored flat in the freezer.
By following these steps, tamales can be safely stored in the freezer for up to six months, as suggested by some sources, or even up to eight months, according to others. This extended freezer life makes tamales an excellent choice for meal prep, ensuring that a tasty and convenient meal is always within reach.
When ready to enjoy, there are several methods to reheat frozen tamales. One option is to use the oven by baking the foil-wrapped tamales at 350°F for around 20 to 25 minutes. Alternatively, tamales can be steamed for 15 to 20 minutes or microwaved for a quicker option, providing a warm and savoury meal.
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Frequently asked questions
In Mexico, Chihuahua or Oaxaca cheese is used, but those cheeses are hard to find in the US. You can substitute Oaxaca with Monterey Jack or mozzarella cheese.
Cheese tamales are easy to make and can be reheated quickly in the microwave. You can follow the recipe here: [recipe link].
Yes, cheese tamales can be frozen and stored for up to four to six months. To reheat, place the frozen, foil-wrapped tamale in a 350°F oven and bake for about 25 minutes.
