Cheese And Jalapeno Tamales: Choosing The Right Cheese

Tamales are a delicious Latin American tradition, and cheese and jalapeño tamales are one of the most popular recipes from Mexico. The filling for these tamales is typically made with cheese, jalapeño peppers, and sometimes onions, tomatoes, and garlic. The type of cheese used can vary, with options including Monterey Jack, Oaxaca, Chihuahua, vegan cheese, and Queso Fresco. The process of making tamales can be time-consuming but is well worth the effort, and they can be stored in the fridge for up to 5 days or frozen for up to 4 months.

How to prepare the corn husks

Preparing the corn husks is a crucial step in making cheese and jalapeño tamales. Here is a detailed guide on how to do it:

Sorting and Cleaning the Corn Husks:

Before you begin, inspect the corn husks and remove any that are torn, damaged, or have large holes. Also, check for any dirt, debris, or corn silk stuck to the husks. You can use your hands, a damp paper towel, or a brush to gently remove any debris. Rinse the corn husks under cool or warm running water to ensure they are clean.

Soaking the Corn Husks:

Fill a large container, such as a sink, pot, or bucket, with hot water. Place the cleaned corn husks in the water and weigh them down with a heavy object, such as a bowl or pot, to ensure they are fully submerged. The husks need to soak for at least 2 hours, but preferably overnight, to become soft and pliable. This lengthy soaking time is essential to ensure the corn husks are easy to work with when assembling your tamales.

Draining and Drying the Corn Husks:

Once the corn husks have soaked for a sufficient amount of time, drain them in a colander or strainer to remove excess water. You can gently squeeze them or pat them dry with paper towels if needed. It is important that the husks are not dripping wet when you start assembling the tamales, as this can affect the consistency of the masa dough and filling.

Storing the Corn Husks:

If you are not using all the corn husks at once, keep the remaining soaked husks in a container with a damp paper towel to retain moisture. You can also return them to the water if they start to dry out. Leftover hydrated corn husks can be stored in the refrigerator for a few days or frozen for a few months.

Assembling the Tamales:

Now that your corn husks are ready, you can begin assembling your cheese and jalapeño tamales. Place the smooth side of the corn husk facing up, with the wide end at the top. Spread a thin layer of masa dough onto the husk, leaving enough space around the edges for folding. Add your filling—in this case, a slice of jalapeño pepper and cheese. Fold both sides of the husk towards the center, then fold up the pointed end. Place the assembled tamale on a tray, open side up, and repeat until you have used all your ingredients.

Steaming the Tamales:

Arrange the raw tamales in a steamer basket or pot, covering them with extra corn husks or a clean kitchen towel. Add warm water to the pot and bring it to a boil. Reduce the heat to low and steam the tamales for 45 minutes to 2 hours, depending on their size and the number of tamales in the pot. Check for doneness by carefully unwrapping one tamale; if the corn husk pulls away easily, they are ready.

How to make the filling

The filling for cheese and jalapeño tamales is simple and straightforward. The ingredients are few, and the preparation is easy. Here is a step-by-step guide on how to make the filling:

Ingredients:

• Jalapeno peppers
• Cheese (Monterey Jack, Oaxaca, Chihuahua, Mozzarella, or Vegan cheese)
• Onion
• Garlic
• Tomatoes
• Vegetable oil
• Salt and pepper

Preparation:

• Heat some vegetable oil in a large pan.
• Sauté the onions with a pinch of salt until they become soft.
• Add the garlic to the pan and cook for a short time.
• Put the jalapeno peppers into the pan and sauté until they start to soften.
• Finally, add the tomatoes and cook until they break down.
• Remove the mixture from the heat and set it aside to cool.

Tips:

• You can adjust the spiciness of the jalapenos by removing the seeds and veins.
• If you are using dairy cheese, ensure it is suitable for vegetarians by checking the label for plant-based rennet.
• For a vegan option, simply use vegan cheese.
• Wear gloves when handling jalapenos to avoid getting the spicy oils on your skin.

Once your filling is ready and cooled, you can start assembling your tamales! Spread your masa onto the corn husks, add a spoonful of the filling, and some cheese, then fold and secure the husks before steaming. Enjoy your delicious, homemade tamales!

How to assemble the tamales

Firstly, grab a softened corn husk and place it on a flat surface with the smooth side facing up and the wide end towards the top. Use a spatula or the back of a spoon to spread some masa on it. Make it a thin layer, not too thick, and spread it out into a rectangle large enough to enclose your filling.

Next, add your filling. For cheese and jalapeño tamales, spread about a teaspoon of jalapeños in the centre of the masa dough, and place a cheese stick on top. If you are using shredded cheese, add about two tablespoons of filling.

Now, it's time to fold the tamale. For the first fold, grab one side of the husk and fold it towards the centre. Grab the other side and fold it towards the centre, too. Then, fold up the thin, pointy, long side of the corn husk.

Finally, place the tamales on a tray and repeat until you have used up all of your ingredients. Remember to stand the assembled tamales upright, with the open side facing up, so that the filling doesn't fall out.

How to cook the tamales

How to Cook Cheese and Jalapeño Tamales

Ingredients:

• Corn husks
• Masa harina
• Vegetable oil
• Baking powder
• Onion powder
• Garlic powder
• Ground cumin
• Salt
• Vegetable stock
• Monterey Jack Cheese
• Pickled jalapeños

Method:

• Preparing the corn husks: Wash the corn husks with cool water and a brush to remove any debris and corn silks. Be careful not to rip the corn husks. Then, soak the corn husks in warm water for at least 20-30 minutes, or until they are pliable. Drain and pat dry.
• Preparing the masa dough: In a large bowl, whisk together the masa harina, baking powder, onion powder, garlic powder, ground cumin, and salt. Add the oil and salsa verde to the mixture and mix well. It should look like wet sand. Gradually add the vegetable stock, mixing well after each addition, until the mixture reaches the consistency of hummus or cake batter.
• Preparing the filling: Drain and finely chop the jalapeños, removing any stems or seeds. Cut the cheese into thin slices or sticks.
• Assembling the tamales: Spread 2-4 tablespoons of masa dough onto a corn husk, forming an oval/circle about 3" x 4". Add 1 teaspoon of jalapeños to the centre of the masa dough, then place a slice or stick of cheese on top. Fold the corn husk in half vertically, then fold up the skinny end and place in a tray with the seam side down. Repeat until you have used up all the ingredients.
• Steaming the tamales: You can steam the tamales in an Instant Pot, a stock pot, or a tamale steamer. Place a steamer basket inside your chosen pot and fill it with water, ensuring the water level is below the bottom of the basket. Place extra corn husks on the steamer basket and around the sides. Stand the tamales upright in the pot, with the fold at the bottom. Cover with a lid and bring the water to a boil. Steam for 60-90 minutes, or until the masa comes away easily from the corn husk. Check the doneness by removing a tamale and allowing it to cool for 5 minutes before unwrapping. If the corn husk does not pull away easily, continue steaming for another 15 minutes.
• Serving: Serve the tamales immediately with avocado, lime slices, tomato salad, chips, and salsa.

How to serve the tamales

There are many ways to serve tamales, and they can be eaten hot or cold. Tamales are usually eaten with the hands as a portable snack, or with a fork if they are served on a plate.

If you are serving tamales for breakfast, you could try them with fried eggs. For lunch or dinner, tamales can be served with rice and beans.

Tamales are often accompanied by a variety of toppings and sides. Here are some ideas:

• Salsa verde
• Sour cream or crema
• Guacamole
• Sliced avocado
• Crumbled queso fresco or cotija cheese
• Hot sauce
• Mexican rice
• Black beans
• Refried beans
• Charro beans
• Cilantro lime rice
• Spanish rice
• Mexican street corn
• Roasted potatoes
• Bacon-wrapped jalapeño poppers
• Pickled red onion
• Crema Mexicana
• Queso fresco
• Salsa de mesa
• Hot chocolate or champurrado

Frequently asked questions