Kamil Perry
Tamales are a traditional Mexican dish made with a corn-based dough called masa that is filled with various meats, beans, or cheese. Cheese tamales are a great option for beginners as the filling only requires salsa and grated cheese. The dough is surprisingly simple to make, and once you've mastered it, you can fill your tamales with whatever you like. Tamales are perfect for breakfast or lunch and can be reheated quickly in the microwave. They can also be frozen and enjoyed at a later date.
How to Cook Cheese Tamales
| Characteristics | Values |
|---|---|
| Difficulty Level | Easy, suitable for beginners |
| Ingredients | Corn husks, masa harina, chicken stock, lard, cream cheese, chilli con queso, cheese, salsa, avocado, lime juice, rice, guacamole, pico de gallo |
| Equipment | Stand mixer, bowl, saucepan, steamer insert |
| Steps | Soak corn husks in hot water for 30 minutes to an hour, make masa dough, spread masa onto corn husk, add filling, fold and wrap, steam tamales for 60-90 minutes, test if tamales are done, serve |
| Serving Suggestions | Top with salsa, avocado, lime juice, serve with rice and guacamole |
| Storage | Refrigerate for 5-7 days, freeze for up to 4 months |
| Reheating | Steam or microwave |
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What You'll Learn
Preparing the corn husks
Firstly, source your corn husks. You can usually find these in the international aisle of your local supermarket or at specialty grocery stores. When buying a bag of corn husks, keep in mind that there may be some that are too small or misshapen. You can set these aside to use later—they can be placed at the bottom of your steamer to prevent your tamales from sticking.
Once you have your corn husks, you'll need to soak them in very hot water to soften them. Fill a large bowl with very hot water and submerge the corn husks, ensuring they are all covered by the water. Leave them to soak for at least 30 minutes, but preferably for about an hour. This will ensure they are soft and pliable, which is important for the next steps.
When your corn husks are soft, carefully remove them from the water and lay them out on a clean surface. You'll want to ensure they are dry before proceeding, so use a clean towel to gently pat them down.
Now your corn husks are ready to be filled and folded! Select one wide corn husk or two small ones for each tamale. You'll be spreading the masa onto the corn husk, so having a smooth, soft surface to work with will make this process much easier.
Remember, the corn husks do not get eaten—they are simply used to envelope the dough and filling, which cooks inside. Once your tamales are cooked, you'll carefully remove the husks before enjoying your delicious, homemade cheese tamales!
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Making the masa dough
In a large bowl, beat the lard, cream cheese, and chilli con queso until light and fluffy. In a separate bowl, mix the masa harina with 2 cups of chicken stock. Gradually add the masa harina mixture to the lard mixture, beating well after each addition. Continue adding the remaining masa harina and chicken stock, as needed, until the mixture resembles a thick cake batter. The dough should have a smooth and workable consistency, similar to cookie dough, and should not be too wet.
To test if the masa dough is ready, drop a small ball of the dough into a glass of cold water. If it floats, it's ready; if not, continue working the dough until it reaches the right consistency.
Once the masa dough is ready, you can start assembling your tamales. Spread about 2 tablespoons of the dough onto a corn husk, filling it about 2 inches from the bottom and 1/4 inch from the top. Add your desired filling, such as cheese, and fold the sides of the husk together. Then, fold the bottom of the husk over the seam of the folded sides. Repeat this process until you have assembled all your tamales.
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Preparing the filling
Step 1: Gather Your Ingredients
For a basic cheese tamale filling, you will need grated cheese and salsa. You can use a variety of cheeses such as Oaxaca cheese, Monterey Jack cheese, or mozzarella cheese. If you're making Jalapeno and Cheese Tamales, you will also need jalapenos. You can use either pickled or fresh jalapenos, depending on your preference.
Step 2: Prepare the Cheese
Grate or shred the cheese of your choice. If you are using jalapenos, you can create sticks of cheese or shred the cheese and roll it up inside the corn husk. This will ensure that the cheese is evenly distributed throughout the filling.
Step 3: Prepare the Jalapenos (Optional)
If you are making Jalapeno and Cheese Tamales, you will need to prepare the jalapenos. You can use pickled jalapenos, which are easier to work with, or fresh jalapenos. If you choose to use fresh jalapenos, you may want to roast or grill them to add a smoky flavor to your tamales.
Step 4: Mix the Filling
In a bowl, mix the grated cheese with the salsa. If using jalapenos, mix them in as well. You can adjust the proportions according to your taste preferences. The filling should be well-combined and slightly moist, but not too wet.
Step 5: Prepare for Assembly
Once your filling is ready, you can begin assembling your tamales. The filling process is straightforward but can be messy. Have your corn husks ready and follow the steps for spreading the masa, adding the filling, and folding the husks. Remember to stand the assembled tamales upright to prevent the filling from falling out.
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Assembling the tamales
Once the filling is in place, it's time to fold the tamale. Bring the sides of the corn husk together, one over the other, and then fold the bottom of the husk over the seam of the two folded sides. Repeat this process with the remaining husks and filling. It's important to ensure that the assembled tamales stand upright with the open top facing upward to prevent the filling from falling out.
Place a steamer insert into a saucepan and fill it with water just below the bottom of the steamer. Bring the water to a boil. Place the tamales, open-side up, into the insert and cook for 60 to 90 minutes. To check if they're done, carefully remove one tamale and try to pull off the husk. If the husk comes away cleanly, the tamales are ready. If not, continue cooking for 15-minute intervals until the husk removes cleanly.
Allow the tamales to cool before serving. They can be stored in the refrigerator for up to a week or frozen for later enjoyment. To reheat, wrap the tamales in dampened paper towels and microwave until warmed through, or steam frozen tamales for 15 to 20 minutes.
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Cooking and reheating
To cook cheese tamales, you can use a steamer, a pressure cooker, or a stovetop pot. If using a stovetop pot, place a steamer insert into a saucepan and fill with water to just below the steamer. Bring the water to a boil. Place the tamales, open-side up, into the insert. Cook for 60 to 90 minutes. After about 60 minutes, pull out one of the tamales and remove it from its husk to check for doneness. If the husk comes away cleanly, the tamales are done. If not, cook for another 15 minutes and check again. If you are using a pressure cooker, the cooking time will be reduced to 30 minutes.
Tamales can be frozen and will keep in the freezer for up to four months. To freeze, allow the cooked tamales to cool completely, then place them in a freezer bag. To reheat tamales, wrap them in a few dampened paper towels and microwave until warmed through. Alternatively, you can reheat them from frozen by steaming for 15 to 20 minutes, or heating them wrapped in foil in the oven.
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