Andy Montoya
Tamales are a traditional Mexican dish that can be made with various fillings, including cheese. While some people may not associate tamales with cheese, there are several types of cheese that are commonly used in tamale recipes. The type of cheese used can depend on factors such as regional availability, personal preference, and the desired flavour and texture of the tamale. Common cheeses used in tamales include Oaxaca or Monterey Jack, as well as fresh mozzarella, cream cheese, and queso fresco.
| Characteristics | Values |
|---|---|
| Cheese used in tamales | Oaxaca, Monterey Jack, Cream Cheese, Mozzarella, Manchego, Chihuahua, Velveeta, Kraft Singles, Panela, Fresco |
| Tamales varieties | Rajas con queso, Tamales de elote, Jalapeno and Cheese Tamales, Poblano and Cheese Tamales |
| Tamales fillings | Roasted poblanos, Anaheim, Jalapenos, Salsa Verde, Rajas, Chicken, Beans |
| Tamales dough | Masa, Masa Harina, Corn Flour |
| Tamales cooking method | Steaming, Boiling, Pressure cooking, Grilling, Broiling |
| Tamales cooking time | 1 hour, 1 hour 10 minutes, 1 hour 15 minutes, 2 hours |
| Tamales serving suggestion | Salsa Verde, Hot Sauce, Rice |
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Oaxacan cheese
Oaxaca cheese, also known as quesillo and queso de hebra, is a semi-soft, semi-hard, low-fat, white cheese that originated in Mexico. It is named after the state of Oaxaca in southern Mexico, where it was first made. The process of making this cheese was brought to Mexico by Dominican friars who settled in Oaxaca. The cheese is available in several different shapes and is often confused with asadero (queso asadero), a cheese produced in the northern state of Chihuahua.
Oaxaca is a member of the pasta filata cheese family. The process of making this cheese is complicated and involves stretching the cheese into long ribbons and rolling it up like a ball of yarn using the pasta filata process. The cheese is made with cow's milk and is known for its stretchy, stringy, creamy texture and mild, buttery, slightly salty flavour. It is a rindless cheese, which is why it is often rolled into a yarn-like ball and sold in a rope shape. Oaxaca cheese is widely used in Mexican cuisine, especially in quesadillas, enchiladas, empanadas, and tamales.
Oaxaca cheese is a popular ingredient in tamales, a traditional Mexican dish. The cheese is paired with roasted poblano peppers and wrapped in tamale dough before being steamed. The mild, smoky flavour of the peppers complements the buttery taste of the cheese, resulting in a delicious and flavourful dish.
Oaxaca cheese can be purchased at Mexican or Latin American grocery stores, and some brands sell it pre-shredded in resealable bags. It is also available at specialty cheese sections in neighbourhood grocery stores. However, the best Oaxaca cheese is said to be the handmade variety from Oaxaca, which some people pick up and freeze for later use in tamales.
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Monterey Jack
Tamales are a traditional Mexican dish. They are made by filling corn husks with masa and other ingredients, such as meat, vegetables, and cheese. The corn husks are then folded and steamed.
While some tamales are made with meat or vegetables, cheese tamales are also popular. One common type of cheese tamale is the Jalapeno and Cheese Tamale, also known as Tamales de Rajas con Queso. These tamales are made with corn husks, masa, jalapenos, and cheese. Another popular type of cheese tamale is the Poblano and Cheese Tamale, or Tamales de Rajas con Queso. These tamales are made with corn husks, masa, poblano peppers, and cheese.
To make tamales with Monterey Jack cheese, you can follow a similar process to making other types of tamales. First, soak corn husks in warm water for at least 20-30 minutes, or overnight. Then, spread a thin layer of masa onto the corn husks, adding your desired fillings such as sliced jalapenos or poblanos. Add a slice of Monterey Jack cheese, using more cheese if you are using larger corn husks. Fold the sides of the corn husks inward, then fold the top corner in and set aside. Place the assembled tamales standing up with the open side up. Fill a large pot or steamer with water and add the tamales, boiling or steaming them until the dough is cooked through and pulls away easily from the husk. Let the tamales rest before serving.
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Poblano and cheese
Tamales de Rajas is a traditional Mexican dish that is naturally vegetarian and gluten-free. It is made from a corn dough that is filled with slices of roasted poblano peppers and cheese. The dough and fillings are then wrapped in corn husks and steamed until cooked.
Poblano peppers are fairly mild and have a rich flavour when roasted. If you prefer a spicier tamale, you can replace some of the poblano peppers with serrano or jalapeño peppers. If you want an even milder flavour, you can replace the poblano peppers with anaheim or bell peppers.
There are various cheeses that can be used in this dish. Chihuahua or Oaxaca cheese is traditional, but these can be hard to find outside of Mexico, so Monterey Jack is a common substitute. Other options include mozzarella, cheddar, asadero, or a combination of cheeses. If you are making the dish vegan, you can replace the cheese with a strip of peeled, raw potato.
To make the tamales, you will need to soak the corn husks in hot water for about an hour to soften them. Meanwhile, make the tamale dough by combining masa harina, salt, baking powder, and either vegetable oil or canola oil. You can also add broth or water to the dough.
Once the dough and husks are ready, spread about 2-3 tablespoons of dough onto a corn husk, leaving a small border around the edges. Place a few strips of poblano peppers and cheese down the centre of the dough. Fold the sides of the husk so that the dough surrounds the filling, then fold up the bottom of the husk and secure it closed by tying a thin strip of corn husk around the tamale. Repeat this process with the remaining husks, dough, and filling.
Place the tamales upright in a steamer insert or on a rack above a pot of boiling water. Cover and steam until the dough is cooked through and pulls away easily from the husk, about 1 hour. Remove the tamales from the steamer and let them rest for about 15 minutes before serving.
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Rajas con queso
Tamales de Rajas con Queso, or chiles with cheese tamales, are a traditional Mexican dish that combines corn husks, masa, poblano peppers, and cheese. The process of making this dish involves preparing the corn husks by soaking them in hot water, mixing and spreading the masa onto the corn husks, adding the cheese and pepper filling, folding and securing the tamales, and finally steaming them.
To prepare the corn husks, they are soaked in hot water to soften them and make them pliable. The corn husks will be used to wrap the tamales and provide a barrier between the filling and the steamer. While the husks are soaking, the filling can be prepared. This typically includes roasting poblano peppers over an open flame to char the skin, which adds a smoky flavour to the dish. The charred skin is then removed, and the peppers are diced. For the cheese component of the filling, shredded Oaxacan or Monterey Jack cheese is commonly used, though some variations include queso fresco, cream cheese, or a combination of cheeses.
The masa, which serves as the dough or base of the tamale, is prepared by mixing masa harina, salt, and baking powder with lard or vegetable shortening until a smooth dough is formed. The masa is then spread onto the soaked corn husks in a thin layer, leaving a border around the edges. A tablespoon or two of the pepper and cheese filling is then placed in the centre of the dough. The tamales are then folded, with the sides of the corn husk wrapped around the filling and the bottom folded up to secure the contents. Some recipes suggest using strips of corn husk to tie around the tamale for added security.
Once assembled, the tamales are placed in a steamer basket or rack above a pot of boiling water. They are steamed for approximately one hour, or until the masa is cooked through and pulls away easily from the husk. It is important not to steam the tamales for too long, as this can cause the cheese to turn rubbery. After steaming, the tamales are allowed to rest for about 15 minutes before serving. They can also be stored in the refrigerator or freezer for later enjoyment.
Tamales de Rajas con Queso are a delicious and authentic Mexican dish that can be customised with different types of cheese and additional ingredients. They are perfect for celebrations or any time you want to enjoy a flavourful and hearty meal.
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Jalapeño and cheese
To make jalapeño and cheese tamales, you will need corn husks, masa dough, jalapeños, and cheese. The corn husks should be soaked in hot water for at least 30 minutes, preferably overnight, to soften them. After soaking, drain the husks and shake off any excess water. It is important to ensure that the husks are free of debris and corn silks before filling them.
The masa dough is typically made by combining masa harina, baking powder, and seasonings. Some recipes suggest adding jalapeño powder for extra heat, or oil and salsa verde to the dough mixture. Once the dough is prepared, it is spread onto the corn husks, with jalapeño slices and cheese placed in the centre. The husks are then folded, enclosing the filling, and placed upright in a steamer basket with water for cooking.
For the filling, jalapeño peppers can be used fresh or pickled, with seeds and membranes removed to reduce spiciness. Roasted poblano peppers are also a popular alternative to jalapeños. As for the cheese, Oaxaca cheese is traditionally used, but Monterey Jack is a more easily accessible substitute. Other options include Chihuahua cheese, vegan cheese, or a combination of cheeses, such as velveeta and cream cheese.
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Frequently asked questions
The best cheese to use for tamales is Oaxaca cheese, also known as Queso Oaxaca. Monterey Jack is a good substitute and is easier to find. Other options include mozzarella, cream cheese, and Manchego.
Popular tamale recipes that use cheese include Tamales de Rajas con Queso (Jalapeño and Cheese Tamales), Tamales de Elote (filled with cream cheese and poblanos), and Poblano and Cheese Tamales.
To make cheese tamales, you'll need corn husks, masa, cheese, and fillings of your choice (such as peppers, salsa, or meat). Soak the corn husks in warm water for at least 20-30 minutes, then apply a thin layer of masa to the husks. Add your desired fillings and cheese, fold the sides inward, and then fold the corner end in. Place the assembled tamales upright in a steamer with the open side up, and fill the bottom of the steamer with water. Cover and steam the tamales for about an hour, then let them rest for 15 minutes before serving.
