Randy Chandler
Tamales are a traditional Mexican dish that can be filled with a variety of ingredients, including cheese. While there is little debate about whether or not to include cheese in tamales, the type of cheese to use can be a controversial topic. The best cheese for tamales depends on personal preference and the availability of ingredients. In Mexico, tamales are typically made with Mexican melting cheeses like Oaxaca, Chihuahua, or Monterey Jack. If you can't find these cheeses, low-moisture mozzarella, cheddar cheese, or pepper jack cheese are good substitutes. For a more unconventional option, blue cheese or feta can be used, as long as they are paired with complementary ingredients.
| Characteristics | Values |
|---|---|
| Cheese type | Oaxaca, Monterey Jack, Mozzarella, Cream Cheese, Manchego, Cheddar, Parmesan, Grana Padano, Feta, Blue Cheese |
| Cheese texture | Melting cheeses are best, aged cheeses can separate and become grainy and oily |
| Cheese quantity | Thin slices, cut to fit the length of the corn husk |
| Filling | Salsa, Spicy tomatillo sauce, Poblano chiles, Jalapenos, Cherry tomatoes, Onions, Garlic |
| Cooking method | Assemble and steam the tamales |
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What You'll Learn
Monterey Jack cheese is a good substitute for Oaxacan cheese
Tamales are a popular dish in Mexico, and while they can be time-consuming to prepare, they are a great option for beginners. The filling for cheese tamales is simple, requiring only salsa and grated cheese. The type of cheese used can vary, but a popular choice is Oaxacan cheese, known for its mild yet tangy flavour and stringy texture. However, Oaxacan cheese may not be easily accessible outside of Mexico, so a suitable substitute is needed.
When substituting Monterey Jack for Oaxacan cheese in tamales, it is important to use a similar amount to ensure the filling is not too dry or wet. The melting properties of Monterey Jack make it ideal for tamales, as the cheese will blend smoothly with the other ingredients. Its mild flavour will also complement the other flavours in the dish without overpowering them.
In addition to its culinary applications, Monterey Jack offers some advantages in terms of availability and versatility. It is widely available in many regions, making it more accessible than Oaxacan cheese for those outside of Mexico. Additionally, its mild flavour and melting capabilities make it suitable for use in various dishes beyond tamales, such as quesadillas, enchiladas, and burritos.
While Monterey Jack is a suitable substitute, it is important to note that it may not be a perfect match for Oaxacan cheese in terms of flavour and texture. Oaxacan cheese has a unique tanginess and stretchiness that sets it apart. However, Monterey Jack is a versatile and easily accessible option that can produce delicious results in cheese tamales.
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Oaxacan cheese is a traditional Mexican melting cheese
Tamales are a perfect grab-and-go snack and are great for beginners to try making at home. While there are many varieties of fillings for tamales, cheese tamales are a popular choice. The best cheese for cheese tamales is Oaxaca cheese, a traditional Mexican melting cheese.
Oaxaca cheese, also known as quesillo, queso Oaxaca, or queso de hebra, is a white, semi-hard, low-fat cheese that originated in Mexico. It is similar to unaged Monterey Jack but has a texture akin to mozzarella or string cheese. The name "quesillo" is the name given by the region where it originated, and it later adopted the name "Oaxaca cheese". The cheese is named after the state of Oaxaca in southern Mexico, where it was first made. The process of making string cheese was brought to Mexico by Dominican friars who settled in Oaxaca.
Oaxaca cheese is a member of the pasta filata cheese family. The process is originally from Italy, but it is believed that Dominican monks brought it to Mexico. They used cow's milk instead of water buffalo milk, which is typically used to make mozzarella. Oaxaca cheese is made with patience and skill, which is why it is so coveted. The curds are submerged in hot water to soften them and make them pliable. They are then stretched long and thin and thoroughly kneaded to create the desired stringy texture.
Oaxaca cheese is a stretchy, stringy, creamy cheese with a mild, buttery, slightly salty flavour and a yellowish-white hue. It is a rindless cheese, often rolled into a yarn-like ball and sold in a rope shape. It is widely available in Mexican or Latin American grocery stores, and some brands sell it pre-shredded in resealable bags.
Oaxaca cheese is the best cheese to use for cheese tamales because it is a traditional Mexican melting cheese. Its creamy, stringy texture and mild flavour make it the perfect filling for tamales. It is also widely available in Mexico and can be found in speciality shops in the United States.
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Mozzarella is a good alternative to Oaxacan cheese
Tamales are a tasty treat, and cheese tamales are a great option for beginners as the filling only requires salsa and grated cheese. While Oaxacan cheese is a popular choice for tamales, it may not always be available, especially outside of Mexico. Mozzarella is a good alternative to Oaxacan cheese for your tamales. Oaxacan cheese is a member of the pasta filata cheese family, which was originally from Italy. It is made with cow's milk and has a creamy, stringy, and stretchy texture with a mild, buttery, and slightly salty flavour. It is a rindless cheese, often sold in a rope shape. Mozzarella, though a bit spongier, has a comparable rich and milky flavour. It is also a part of the pasta filata family, and its water buffalo milk is replaced with cow's milk, making it a good substitute for Oaxacan cheese.
Mozzarella is easily available and can be used in tamales in a similar way to Oaxacan cheese. It melts well and has a similar consistency and flavour profile to Oaxacan cheese. While Oaxacan cheese is more commonly used in Mexico, mozzarella is a suitable alternative, especially if you are unable to source Oaxacan cheese. Mozzarella is a versatile cheese that can be used in a variety of dishes, and its melting properties make it a good choice for tamales. The mild flavour of mozzarella also ensures that it does not overpower the other ingredients in the tamales.
When using mozzarella in tamales, it is best to use a variety that is labelled as "low moisture". This will ensure that the cheese has the desired consistency and does not become too watery or rubbery when cooked. The low-moisture variety will also help the cheese hold its shape better and give your tamales a nice, stretchy texture. Mozzarella is also a good base cheese to use if you want to add other ingredients to your tamales, such as chicken, vegetables, or spices.
While Oaxacan cheese is a popular choice for tamales, mozzarella is a suitable alternative, especially if you are looking for a cheese with a similar flavour and texture. Mozzarella is a versatile and easily accessible cheese that can be used to create delicious and cheesy tamales. Its melting properties and mild flavour make it a good choice for those who want to experiment with different ingredients and create unique tamale recipes. So, if you are unable to find Oaxacan cheese or are simply looking for a substitute, mozzarella is a great option to consider for your next batch of tamales.
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Blue cheese can work if complemented by the right ingredients
While there are lots of ways to make tamales, lovers of this dish can have strong opinions on what makes a good one. Tamales are commonly made with Mexican melting cheeses like Oaxaca, Monterey Jack, or Chihuahua. However, if you're looking for something different, blue cheese can work if complemented by the right ingredients.
In Mexico, tamales are traditionally made with Oaxaca cheese, which is a Mexican melting cheese. This cheese is hard to find outside of Mexico, so substitutes such as Monterey Jack are often used. If you're looking for something closer to Oaxacan-style cheese, low-moisture mozzarella is a good option.
When experimenting with blue cheese in tamales, it's important to be mindful of the ingredients you're mixing together. Blue cheese is not a good melting cheese, and it can separate, leaving a grainy, oily texture in your filling. To avoid this, you can mix the blue cheese into the masa dough instead of using it as a filling, where it won't mess with the consistency.
Some popular ingredients to pair with blue cheese in tamales could include poblano peppers, cherry tomatoes, onions, and garlic. You can also try adding blue cheese to a Mediterranean-style tamale with mild feta cheese in the dough.
So, while blue cheese may not be the first choice for tamales, it can definitely work if you're creative and mindful of ingredient combinations.
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Parmesan, Grana Padano, and aged cheddar can be used in the dough
Tamales are a traditional 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, such as Oaxaca, Monterey Jack, and cheddar, some cheeses may not melt well and can result in a grainy, oily texture. Aged cheeses, such as Parmesan, Grana Padano, and aged cheddar, can be used in the dough to add flavour without affecting the consistency.
These aged cheeses are considered "forbidden" for fillings because they can separate when melted, leaving an unpleasant texture. However, when added to the masa dough, they can provide a unique and unexpected twist to the tamales. By mixing these cheeses into the dough, you can experiment with non-traditional flavour combinations, such as a Mediterranean-style tamale with mild feta.
The process of preparing tamales can be time-consuming, but it allows for creativity and experimentation. Adding cheese to the dough is a great way to incorporate your favourite cheeses without worrying about their melting capabilities. It gives you the freedom to work with complementary ingredients and create unique flavour profiles.
While Oaxaca cheese is commonly used in traditional Mexican tamales, it may not be easily accessible outside of Mexico. In such cases, low-moisture mozzarella can be a suitable substitute, as suggested by Rick Martinez, author of "Mi Cocina: Recipes and Rapture from My Kitchen in Mexico." Mozzarella shares similarities with Oaxacan-style cheese in terms of melting capabilities.
When making cheese tamales, it's essential to consider the type of cheese and its melting properties. Aged cheeses may not be ideal for fillings but can enhance the dough, providing a creative twist to your tamales. Experimenting with different cheeses and adding them to the dough can lead to delightful flavour discoveries and a unique tamale experience.
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Frequently asked questions
Mexican tamales traditionally use Oaxaca cheese, which is a Mexican melting cheese.
Monterey Jack is a good substitute for Oaxaca cheese as it is easier to find and has a similar profile.
Other cheeses that can be used for tamales include Chihuahua, cream cheese, low-moisture mozzarella, and Manchego.
Aged cheeses like cheddar, parmesan, and Grana Padano can be used in tamales, but they may not melt well and can become grainy and oily.
It is recommended to avoid using aged cheeses as they may not melt smoothly and can affect the texture of the filling.
