Cooking Cheese Tamales: Timing For Perfection

Tamales are a traditional Mexican dish that can be cooked in a few different ways, including on the stovetop, in an Instant Pot, or in the oven. The cooking time for cheese tamales varies depending on the method and the number of tamales being cooked. For example, on a stovetop, tamales typically take around 1 hour to 2 hours to cook, while in an Instant Pot, they may only take 30 minutes. It's important to ensure that the tamales are cooked thoroughly, with the corn masa fully cooked and heated throughout.

Soak corn husks in hot water for 30 minutes to an hour

To make cheese tamales, you'll need to soak the corn husks in hot water for 30 minutes to an hour. This process softens the husks, making them pliable and easy to work with. Here's a step-by-step guide to help you through the process:

First, gather your corn husks and place them in a large bowl or pot. Cover them completely with very hot water. The water should be hot but not boiling, as you'll be soaking the husks in it for a while. You can also add a lid or weight to keep the husks submerged, as they tend to float.

Let the husks soak for at least 30 minutes. They should feel soft and pliable when you take them out. If they still feel stiff, leave them to soak for a bit longer. The exact soaking time can vary, but it usually falls within the 30-minute to 1-hour range.

While the husks are soaking, you can prepare the filling and masa (dough). For cheese tamales, a simple filling of grated cheese and salsa is all you need. You can use a variety of cheeses, such as cheddar, pepper jack, or Monterey Jack. As for the masa, it's typically made with a base of lard, cream cheese, and chili con queso, mixed with chicken stock and masa harina.

Once the husks are soft, drain the water and lay the husks on a work surface. You may want to cover them with a clean, damp towel to keep them moist. Now, you're ready to start assembling your tamales!

To assemble, spread a thin layer of masa onto a corn husk, leaving a border around the edges. Add your desired amount of filling in the centre of the masa. Then, carefully fold the sides of the husk over the filling, enclosing it completely. Finally, fold the bottom half of the husk up and then fold down the top half, creating a neat package.

Repeat this process until you've used up all your filling and masa. You can tie the tamales with kitchen twine or strips of corn husk to secure them, although this step is optional.

Once your tamales are assembled, it's time to steam them. Place them in a steamer basket or pot, making sure they stand upright and have enough room to expand. Steam the tamales for around 30 to 40 minutes, or until the masa is tender.

And that's it! You now have delicious, homemade cheese tamales to enjoy. Serve them warm, and consider pairing them with rice and beans, salsa, avocado, or sour cream.

Prepare the filling

The filling is the most labour-intensive part of making tamales, but cheese tamales are great for beginners as the filling only requires salsa and grated cheese.

For a bean and cheese filling, you will need a 15 oz can of refried beans and 1 1/2 cups of shredded mozzarella cheese. For a more authentic Mexican flavour, Oaxaca cheese is the traditional choice, but this can be hard to find outside of Mexico, so Monterey Jack is a good substitute.

For a spicy kick, you can add pickled jalapeño slices or poblano peppers. If you want to include peppers, grill them on a heavy cast-iron grill pan or griddle over high heat until blackened, turning as necessary (3-5 minutes). Transfer to a resealable plastic bag and let them steam for 10-15 minutes. Peel off the skins, remove the seeds, and cut into strips.

Stir together the cheese and salsa (and jalapeño or poblano peppers if using) in a bowl.

Make the masa dough

The dough for cheese tamales is called "masa". Preparing the masa dough is a simple process, but it does require some time and attention to detail. Here is a step-by-step guide to making the perfect masa dough for your cheese tamales:

Ingredients:

• Corn husks
• Masa harina (corn flour)
• Broth (beef, chicken, or vegetable)
• Baking powder
• Cumin
• Lard or vegetable shortening
• Salt and pepper (to taste)

Soaking the Corn Husks:

Start by soaking the corn husks in a large bowl of very hot water for at least 30 minutes, or until they become soft and pliable. This step is important as it makes the corn husks easier to work with and helps prevent your tamales from sticking to the husks during cooking.

Mixing the Dough:

In a large bowl, use an electric mixer to beat the lard or vegetable shortening with a small amount of broth (about 2 tablespoons) until the mixture becomes light and fluffy. This should take around 3-5 minutes.

In a separate bowl, combine the masa harina, baking powder, salt, and cumin. Stir this dry mixture into the lard mixture and beat well with the electric mixer.

Adding the Broth:

Now, slowly add the broth to the mixture, a little at a time. Continue mixing until you have a very soft dough that is slightly sticky and spreadable, similar to the consistency of creamy peanut butter. You may not need to use all of the broth, so add it gradually to avoid making the dough too wet.

Seasoning and Resting:

Once you have achieved the desired consistency, season the dough with salt and pepper to taste. Cover the mixing bowl with a damp paper towel to prevent the dough from drying out while you prepare the filling and assemble your tamales.

Tips for Making Masa Dough:

• If you are short on time, you can often find prepared masa in specialty grocery stores or Hispanic markets.
• For a healthier option, you can make a masa dough without lard by substituting oil or vegetable shortening.
• If you are making the masa dough ahead of time, it can be stored in the refrigerator for a day or two before assembling your tamales.

Assemble the tamales

Get your corn husks ready. If you're using dried corn husks, soak them in very hot water for at least 20 minutes, or until they are soft and pliable. You can leave them to soak overnight if you prefer. If you're using banana leaves, set them out to thaw.

Now it's time to assemble the tamales. Lay a corn husk or banana leaf rectangle on a flat surface, with the glossy side up and the wide end at the top. Spread about 1/4 cup of your prepared masa onto the husk or leaf, filling the centre and leaving a generous border. Use the back of a spoon or your fingers to spread the masa into a rectangle about 2 x 4 inches in size.

Place your filling in the centre of the masa. For cheese tamales, you can use a combination of grated cheddar, pepper jack, and Monterey Jack cheese, or Oaxaca cheese. You can also add salsa to the cheese filling. Use about 1-2 tablespoons of filling, being careful not to add too much.

Now it's time to fold your tamales. Fold in the sides of the corn husk or banana leaf, enclosing the filling. Then, fold the bottom half up and over the filling, and fold the top half down to create a neat package. You can secure your tamale with a piece of kitchen twine or a strip of banana leaf. Repeat this process until you have used up all your ingredients.

Place the assembled tamales upright, with the open side up, to prevent the filling from falling out. You can also tie the tamales with corn husk string to differentiate them if you are making more than one filling.

Steam for 30 minutes to 2 hours

The cooking time for your cheese tamales will depend on the size and thickness of your tamales, as well as the number of tamales you are cooking. If you are making a large batch of tamales, they will take longer to steam than a small batch.

For fresh tamales, you should steam them for 30 minutes to 2 hours. Small batches may be ready in 45 minutes, while larger batches may take up to 2 hours. Check your tamales after 30 minutes to ensure they do not overcook. Overcooked tamales may become soggy and fall apart.

If you are reheating cooked frozen tamales, they will take less time to steam, around 30 minutes. For thawed tamales, steaming will take about 20 minutes.

Frequently asked questions