Steaming Cheesy Goodness: Mastering Tamales Perfection

Tamales are a staple of Christmas across the United States, and they make for the ideal meal at any time of day. They are traditionally steamed and can be filled with anything from salsa and grated cheese to spicy tomatillo sauce, poblano chiles, and cheese. But how long do they need to be steamed for? Well, it depends on the recipe and the number of tamales being cooked. For example, a recipe for Poblano and Cheese Tamales requires steaming for about 1 hour and 15 minutes, while a recipe for Jalapeno and Cheese Tamales requires about 1 hour.

Soaking the corn husks

Sorting the Corn Husks:

Before soaking, it is important to sort through the corn husks and remove any corn silk, dirt, debris, or torn pieces. Look for corn husks that are whole, not cracked in the middle, and with minimal damage. You can use your hands or a damp paper towel to clean them.

Rinsing the Corn Husks:

Place the sorted corn husks in a sink or large container and rinse them thoroughly under warm water. Separate the husks to ensure that water runs through them all. This step helps remove any remaining dirt or dust.

After rinsing, fill your sink or a large container with hot water and place the corn husks in it. Ensure that the water level is high enough to completely submerge the husks. You can use a heavy bowl or pot to weigh down the husks and keep them submerged. Soak the corn husks for at least 45 minutes to 2 hours, or even overnight if you prefer. The longer they soak, the more hydrated and pliable they will become, making it easier to fold and wrap the tamales without cracking or tearing.

Draining the Corn Husks:

Once the corn husks are soft and pliable, it's time to drain them. Make sure to have your tamale fillings and masa ready by this step. Drain off all the water and place the husks in a colander or strainer to remove excess water. You can gently squeeze and shake the husks to speed up the process. It is important to ensure that the husks are not soaking wet when assembling the tamales, as excess water can mix with the masa and affect its consistency.

Preparing for Assembly:

After draining, place the corn husks on a baking sheet and cover them with a damp paper towel to retain moisture. If the husks start to dry out, return them to the water and let them soak some more. It is recommended to keep some extra hydrated husks aside to line the bottom of the pot and cover the top of the tamales during steaming.

Preparing the filling

The filling for cheese tamales is relatively simple to make and is a great option for beginners. The basic ingredients are salsa and grated cheese. You can use store-bought salsa or make your own. For the cheese, you can grate cheddar, pepper jack, or Monterey Jack cheese. If you can get your hands on some, Chihuahua or Oaxaca cheese is traditionally used in Mexico. You'll need around 1-2 cups of grated cheese, depending on how cheesy you like your tamales.

If you want to add some extra flavour and texture to your filling, you can include some roasted poblano peppers. To prepare the peppers, start by placing them directly over the flame of a gas stove, grill, or under a hot broiler. Cook until the skin is charred and blackened all over, then place them in a bowl and cover with plastic wrap. Let them stand for about 10-15 minutes, or until they're cool enough to handle. Use paper towels to rub off the charred skin, then stem and seed the poblanos. Finally, cut the peppers into thin strips.

For a spicier kick, you could also add some sliced jalapeños to your filling. If you want a milder tamale, just use one jalapeño slice per tamale.

Once you have prepared your chosen ingredients, simply stir them together in a bowl to create your filling. You can now start assembling your tamales by spreading some of your prepared masa onto a corn husk, adding a generous amount of filling, and then folding and securing the husk.

Preparing the dough

Soaking the Corn Husks:

Start by gathering your corn husks, which can be purchased at most grocery stores in the Hispanic or ethnic food aisle. You will need enough corn husks to make about 14 to 24 tamales, depending on the recipe you follow. Place the corn husks in a large bowl and cover them with very hot or cold water. Soaking the corn husks is essential as it softens them, making them pliable and easy to work with when assembling the tamales. Let the husks soak for at least 30 minutes to an hour. Some recipes recommend soaking them for two hours to ensure they are soft enough.

Making the Masa (Dough):

While the corn husks are soaking, you can prepare the masa or dough. In a large bowl, mix the masa harina (a type of corn flour specifically for tamales) with other dry ingredients such as baking powder, salt, and any desired spices. You can also add fresh herbs like basil, chives, or cilantro at this stage if you want to enhance the flavour of your tamales. Mix these ingredients together thoroughly.

Next, you will need to add a liquid to the dry mixture to form a dough. Some recipes call for chicken broth or stock, while others use water or vegetable broth. Add your chosen liquid gradually, mixing it into the dry ingredients until you achieve a smooth and workable dough with a consistency similar to cookie dough or thick cake batter. You may need to adjust the amount of liquid slightly, so it is best to add it gradually to avoid making the dough too wet.

Testing the Dough:

To test if your masa is ready, you can perform a simple float test. Take a small ball of the dough and drop it into a glass of cold water. If the dough floats, it is ready to be used. If it sinks, continue working the dough for a little longer, and then test it again.

Preparing the Filling:

While the dough is resting, you can prepare your cheese filling. Grate or cut your chosen cheese into strips. You can use Monterey Jack, Oaxaca cheese, or any other type of cheese that melts well. You may also want to add other ingredients to your filling, such as salsa, chilli peppers, or cream cheese, depending on your preference.

Assembling the Tamales:

Once your dough and filling are ready, you can begin assembling your tamales. Take a corn husk and spread a generous amount of the dough onto it, leaving a border around the edges. Place your cheese filling in the centre of the dough. The amount of filling will depend on your preference, but typically, about 1 to 2 tablespoons is sufficient.

Finally, fold the sides of the corn husk over the filling, enclosing the dough around it. Then, fold the bottom half of the husk up and the top half down to create a neat package. Secure the tamale with kitchen twine or a strip of corn husk. Repeat this process until you have used up all your dough and filling.

Now that your cheese tamales are assembled, they are ready to be steamed!

Assembling the tamales

Now that you have your filling and corn husks ready, it's time to assemble your cheese tamales. Here's a step-by-step guide:

Step 1: Prepare the corn husks

Take your dried corn husks and soak them in very hot water for about 30 minutes to an hour. This will help soften them and make them pliable. If you're using banana leaves instead, simply thaw them and cut them into 8 x 10-inch rectangles for medium-sized tamales.

Step 2: Spread the masa

Once your corn husks are ready, lay one flat on a smooth surface. Take about 1/4 cup of your prepared masa and spread it onto the corn husk, forming a 2 x 4-inch rectangle and leaving a generous border. If you're using banana leaves, leave a border of about 1 inch.

Step 3: Add the filling

In the center of the masa, spread about 1 to 2 tablespoons of your cheese filling. If you're using banana leaves, you can adjust the amount of filling as needed. For corn husks, you can also add a slice of jalapeño pepper for some extra spice.

Step 4: Fold and secure

Now, it's time to fold your tamale. First, fold the sides of the corn husk or banana leaf 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 your tamale with a piece of kitchen twine or a strip of banana leaf.

Step 5: Repeat

Repeat these steps until you've used up all your ingredients. Remember to stand your assembled tamales upright with the open side facing up while you work. This will prevent the filling from falling out.

Tips for assembling:

• If you're using corn husks, make sure to discard any that are too small or look weird. You can add these to the bottom of your steamer later.
• Don't get discouraged if spreading the masa seems difficult at first. It takes some practice to get the hang of it.
• If you're making the tamales with others, invite them to help with the assembly line!

Steaming the tamales

Once you have assembled your cheese tamales, it's time to steam them! Here is a step-by-step guide to ensure your tamales are cooked to perfection:

Step 1: Prepare your steamer.

Fill a large pot or steamer basket with 1 to 2 inches of water and bring it to a boil. If you are using a pressure cooker, follow the manufacturer's instructions for setting it up. Make sure you have enough water in the pot, as you don't want it to run dry during the steaming process.

Step 2: Arrange the tamales in the steamer.

Place the tamales in the steamer basket or pot, making sure they are standing upright and not touching the water. If needed, steam them in batches to avoid overcrowding. Cover the tamales with a kitchen towel before placing the lid on the pot. This will help to trap the steam and ensure even cooking.

Step 3: Steam the tamales.

For steamed tamales, steam them for around 30 to 40 minutes per batch. Remember to keep an eye on the water level and add more water to the pot as needed. If you are using a pressure cooker, the cooking time will be shorter, around 15 minutes.

Step 4: Check for doneness.

After the allotted time has passed, carefully remove one tamale from the steamer and open it up. The masa should be tender and easily pull away from the husk. If it still feels firm or sticky, continue steaming for another 5-10 minutes and then check again.

Step 5: Rest and serve.

Once the tamales are cooked, remove them from the steamer and let them rest for about 15 minutes. This will allow the tamales to firm up slightly and make them easier to handle. Serve them warm with your favorite salsa, rice, and beans for a delicious and hearty meal.

Storing and Reheating:

If you have leftover tamales, they can be stored in an airtight container in the refrigerator for up to a week or frozen for up to four months. To reheat, simply steam them for 15 to 20 minutes or heat them wrapped in foil in the oven until warmed through. You can also reheat tamales in the microwave, but be sure to use a low setting to avoid overcooking.

Frequently asked questions