Patrick Oconnell
Tamales are a traditional Mexican dish made from a corn dough filled with various ingredients, including roasted poblano peppers, cheese, and meat. The dough and fillings are wrapped in corn husks and steamed until cooked. While there are many ways to make tamales, people have strong opinions on which cheeses are best. Some popular options include Monterey Jack, Oaxaca, and Chihuahua cheese. If you're feeling adventurous, you can even experiment with non-traditional cheeses like Parmesan, Grana Padano, or aged cheddar by mixing them into the masa dough.
Characteristics and Values of Cheese for Tamales
| Characteristics | Values |
|---|---|
| Type of Cheese | Oaxacan, Monterey Jack, Chihuahua, Mozzarella, Cream Cheese, Grana Padano, Parmesan, Feta, Cheddar |
| Texture | Melty, Stringy |
| Taste | Mild |
| Availability | Oaxacan cheese is easily available in markets in border states and speciality shops |
| Substitutes | Monterey Jack, Mozzarella |
| Non-vegetarian Option | Chicken |
| Vegetarian Option | Vegetable oil, shortening |
| Calories | 266 kcal |
| Carbohydrates | 20g |
| Protein | 7g |
| Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 21mg |
| Sodium | 394mg |
| Fiber | 2g |
| Sugar | 1g |
| Storage | Fresh tamales can be stored in the refrigerator for up to 5 days, and frozen tamales can last up to 4 months |
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What You'll Learn
Monterey Jack cheese
Monterey Jack is a semi-soft cheese with a mild flavour that melts well, making it ideal for tamales. It can be easily found in vacuum-sealed blocks, and its melting properties ensure that it won't separate and leave a grainy, oily texture in your tamale filling. This type of cheese is also versatile and can be used in a variety of tamale recipes, such as those featuring poblano peppers, spicy tomatillo-poblano chile sauce, or jalapeños.
When using Monterey Jack cheese in tamales, it is important to cut the cheese into thin slices that fit the length of the corn husks. This ensures that the cheese is evenly distributed throughout the tamale and provides a consistent flavour in every bite. The corn husks should be soaked in hot water to soften them before assembling the tamales.
While some people prefer traditional Mexican cheeses for their tamales, Monterey Jack is a convenient and tasty alternative that can be used in a pinch. It still delivers on flavour and texture, making it a popular choice for those who want to create delicious tamales without having to search far and wide for specialty cheeses.
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Oaxaca cheese
Tamales are a traditional Mexican dish that can be made in a variety of ways, with many people having strong opinions on what constitutes the perfect tamale. One of the most popular types of tamales is the Rajas con Queso, or Green Chile and Cheese Tamale. This tamale is filled with strips of green chile, often roasted poblano, Anaheim, or jalapeño peppers, and cheese.
When it comes to choosing the best cheese for tamales, Oaxaca cheese is a popular choice. Oaxaca cheese, also known as Queso Oaxaca, is a stringy, melty cheese that is perfect for tamales. It has a mild flavour and a soft, slightly stretchy texture that melts easily without becoming grainy or oily. Oaxaca cheese can be found in most markets in Mexico and the southern United States, and handmade Oaxacan-style cheese can be purchased from speciality shops.
When making tamales with Oaxaca cheese, it is important to consider the steaming time. Some cheeses, including Oaxaca, can turn yellow and rubbery if steamed for too long. To avoid this, it is recommended to steam the tamales for no more than an hour and to always freeze them uncooked.
In addition to Oaxaca cheese, other cheeses commonly used in tamales include Monterey Jack, queso fresco, and manchego. However, Oaxaca cheese is particularly well-suited for tamales due to its melting properties and mild flavour, making it a popular choice for those seeking an authentic and delicious Mexican tamale experience.
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Mozzarella
Tamales are a Mexican dish that can be filled with a variety of ingredients, including cheese. While there are many types of cheese that can be used in tamales, mozzarella is a suitable option, especially if you are unable to get hold of traditional Mexican cheeses.
When selecting mozzarella for tamales, opt for low-moisture mozzarella, as this type will perform better in the dish. Aged cheeses, for example, tend to separate when melted, resulting in a grainy, oily texture that can be unpleasant. Low-moisture mozzarella, on the other hand, will provide the desired melty, stringy texture without these negative side effects.
In addition to its performance, the use of mozzarella in tamales can also be attributed to its wide availability. Brands like Polly-O offer low-moisture mozzarella cheese that is commonly found in vacuum-sealed blocks at major grocery stores. Even smaller stores, like gas stations, may carry Polly-O mozzarella string cheese or similar products.
When preparing tamales with mozzarella, you can follow a typical tamale recipe and simply substitute Oaxaca cheese with low-moisture mozzarella. This can be incorporated into the filling, or, if you want to get creative, mixed into the masa dough for a unique flavour profile.
In conclusion, while there are numerous cheese options for tamales, mozzarella is a viable choice due to its melting qualities and accessibility. It can be used in place of Oaxaca cheese to create delicious, stringy, and melty tamales with a traditional texture and flavour.
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Parmesan
To use Parmesan in tamales, it can be grated or shredded and mixed into the masa dough. This dough can then be used as the base for a variety of fillings, both traditional and non-traditional. For example, a Mediterranean-style tamale with Parmesan dough and mild feta cheese or other Mediterranean ingredients could be an interesting flavour combination.
When using Parmesan in tamales, it is important to consider the salt content of the cheese and adjust the seasoning in the dough and filling accordingly. Additionally, as Parmesan is a strong-flavoured cheese, it should be used in moderation to avoid overpowering other ingredients.
While Parmesan may not be the first choice for tamale-making, its use in the dough can add an unexpected twist to this traditional dish. With the right combination of flavours and ingredients, Parmesan tamales can be a unique and delicious treat.
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Feta
When making tamales with feta, it is important to consider the other ingredients and flavors that will complement the cheese. Feta is a strong and salty cheese, so it is best paired with mild and flavorful tamale fillings. For example, a combination of grilled vegetables, such as poblano peppers, cherry tomatoes, and onions, can balance the taste of feta.
To incorporate feta into your tamales, you can mix it into the masa dough. This technique ensures that the cheese does not affect the consistency of the tamale filling. It also allows you to experiment with flavor combinations that you wouldn't typically associate with tamales, like a Mediterranean-style tamale.
When using feta in the masa dough, it is recommended to opt for a mild variety of feta. This helps to ensure that the cheese does not overpower the other flavors in the tamale.
In addition to feta, you can also consider adding other cheeses to your tamales. Monterey Jack, for instance, is a popular choice for tamales due to its mild flavor and creamy texture. It melts well and pairs nicely with other ingredients. If you're looking for a more authentic Mexican flavor, Oaxaca cheese, also known as mozzarella, is a great option. This semi-soft cheese melts well and can be found in most grocery stores or Latin markets.
Ultimately, the best cheese for your tamales is a matter of personal preference. Feta cheese can be a unique and tasty addition to your tamales, especially when paired with complementary ingredients and added to the masa dough. So, don't be afraid to experiment and find the combination that suits your taste!
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Frequently asked questions
The best cheese for tamales is Oaxaca cheese, also known as Oaxacan cheese. This is a soft, stringy, and melty cheese that is perfect for tamales. It is also easy to find in markets in border states and speciality shops.
Yes, if you cannot find Oaxaca cheese, you can use Monterey Jack, which is easier to find in grocery stores. Chihuahua cheese is another more traditional substitute. If you are unable to find Mexican cheeses, you can also use low-moisture mozzarella, which is similar to Oaxacan-style cheese.
You can add cheese to your tamales by spreading masa onto a corn husk and placing a slice of cheese in the centre. You can also mix the cheese into the masa dough, allowing you to experiment with different types of cheese such as parmesan, Grana Padano, and aged cheddar.
