Cheese And Tamales: The Perfect Melty Pairing

Tamales are a traditional Mexican dish made from a corn dough that’s filled with slices of roasted poblano peppers and cheese. The dough and fillings are wrapped in corn husks and steamed until cooked. While there are many types of cheese that can be used in tamales, some of the most popular options include Monterey Jack, Pepper Jack, Chihuahua, and Oaxaca cheese. These cheeses offer a range of flavours and melting properties that complement the other ingredients in tamales.

Monterey Jack cheese as a substitute for Chihuahua or Oaxaca cheese

Tamales are a Mexican dish that can be filled with meat, vegetables, and cheese. While Chihuahua or Oaxaca cheese is commonly used in tamales, these cheeses can be hard to find outside of Mexico. A suitable substitute for these cheeses in tamales is Monterey Jack cheese.

Monterey Jack is a semi-hard, semi-soft, or semi-soft white cheese made from cow's milk. It has a mild, slightly sweet, nutty, or tangy flavour, and is less tangy than Chihuahua cheese. It is also harder and more crumbly than Chihuahua cheese. Monterey Jack is a versatile cheese that is commonly used in both Mexican and American cooking. It is a good melting cheese and can be used in casseroles, macaroni and cheese, quesadillas, burritos, grilled cheese sandwiches, and of course, tamales.

When substituting Monterey Jack for Chihuahua or Oaxaca cheese in tamales, you can use the same amount of cheese as you would with the other varieties. Simply spread about 2 tablespoons of your masa mixture onto a corn husk, add your filling, and then fold and secure the husk. Place the tamales in a steamer and cook until the dough is cooked through and pulls away from the husk.

In addition to Monterey Jack, other suitable substitutes for Chihuahua or Oaxaca cheese include mozzarella, mild cheddar, Muenster, Gouda, and Havarti.

How to assemble tamales with cheese

Tamales are a traditional Mexican dish made with a corn-based dough mixture that is filled with various meats, beans, or cheese. Assembling tamales with cheese can be done in a few simple steps. Here is a guide on how to do it:

Step 1: Prepare the Ingredients

Firstly, gather your ingredients. For the dough, you will need corn husks, lard or shortening, broth, and masa harina (also known as masa flour or masa dough). For the filling, you can use shredded or sliced cheese such as Monterey Jack, Oaxaca, mozzarella, or cheddar cheese. You can also add other ingredients like salsa, peppers, or spices.

Step 2: Soak the Corn Husks

Place the corn husks in a bowl of very hot water and let them soak for at least 30 minutes or until they become softened and pliable. This step is important to ensure the corn husks are flexible enough to wrap around the filling.

Step 3: Make the Masa Dough

In a large bowl, use an electric mixer to beat the lard or shortening with a small amount of broth until fluffy. Then, add the masa harina, baking powder, and any desired spices to the mixture. Gradually add the remaining broth to form a soft dough. The dough should be slightly sticky and spreadable, similar to the consistency of creamy peanut butter.

Step 4: Assemble the Tamales

Take a corn husk and lay it glossy-side up, with the wide end at the top. Scoop about 1/4 cup of the masa dough onto the center of the corn husk. Use your hands or a piece of plastic wrap to press and spread the dough into a thin layer, about 1/4 inch thick, leaving some space at the top and bottom of the husk.

Step 5: Add the Filling

Place your desired amount of cheese filling in a line down the center of the dough. You can also add other ingredients like sliced peppers or salsa at this point. Be careful not to overfill the tamales as this can make them difficult to fold and seal.

Step 6: Fold and Secure the Tamales

Fold in one long side of the corn husk over the filling, then fold in the other long side, overlapping the first. Finally, fold up the bottom of the husk to enclose the filling. You can secure the tamales by tying them with a strip of corn husk or kitchen twine, although this step is optional as they will hold together without it.

Step 7: Cook the Tamales

Place a steamer insert into a saucepan and fill it with water, ensuring it doesn't reach the bottom of the insert. Stand the tamales upright in the insert, with the open side facing up. Cover and steam the tamales for around 1 hour to 2 hours, or until the dough is cooked through and easily pulls away from the husk.

Step 8: Serve and Enjoy!

Let the tamales rest for a few minutes before serving. Tamales can be enjoyed on their own or with toppings and sides such as salsa, avocado, sour cream, or pico de gallo. They can also be frozen for up to 3-4 months and reheated in the microwave or steamer when needed.

Vegetarian-friendly cheese for tamales

Tamales are a traditional Mexican dish made from a corn dough that's filled with slices of roasted poblano peppers and cheese. The dough and fillings are wrapped in corn husks and steamed until cooked.

There are several types of cheese that can be used to make vegetarian-friendly tamales. Here are some options:

• Monterey Jack Cheese: This is a good substitute for Chihuahua or Oaxaca cheese, which are harder to find but traditionally used in Mexico. It adds a great flavour to each bite and melts well.
• Pepper Jack Cheese: This is another option that adds a nice kick to the tamales.
• Chihuahua or Oaxaca Cheese: These are more traditional options that can be used if you want an authentic Mexican flavour.
• Queso Fresco: A popular choice for tamales, as it melts well and has a good flavour.
• Vegan Cheese: For a vegan-friendly option, you can use vegan cheese, such as Heartbest, Daiya, or Violife brands.

When making tamales, it's important to soak the corn husks in hot water for at least 30 minutes to an hour before using them. This helps soften them and makes them more pliable. The dough is typically made with masa harina, vegetable or chicken broth, some type of fat (lard, butter, vegetable shortening, olive oil, or coconut oil), kosher salt, and baking powder. The process of making tamales can be time-consuming, but it's definitely worth the effort!

Tamales with Rajas and Oaxacan Cheese

Ingredients:

• 6 medium poblano peppers
• 1 pound Oaxacan cheese, pulled into thin strips approximately 3-inches long
• 1 recipe basic tamale dough
• 3 dozen dried corn husks, soaked in water for at least 1 hour
• Salsa verde, for serving

Method:

Roast the peppers directly over the flame of a gas stove, grill, or under a hot broiler. Turn them occasionally until the skin is completely charred and blackened all over. Place the peppers in a bowl, cover with plastic wrap, and let stand until cool enough to handle (about 10 to 15 minutes). Using paper towels, rub off the charred skin, then stem and seed the poblanos. Slice the peppers into strips 1/4 inch thick and 2 to 3 inches long.

Place a corn husk on your work surface. Add 2-3 tablespoons of tamale dough to the larger end of the husk and spread it into a rectangle approximately 1/4 inch thick, leaving a 1-inch border around the edges of the husk. Place a few strips of peppers and cheese down the center of the dough. Fold over the sides of the husk so the dough surrounds the filling, then fold the bottom of the husk up and secure it closed by tying a thin strip of another husk around the tamale. Repeat this process with the remaining husks, dough, and filling.

Fill a large pot with 1 inch of water and bring it to a boil. Rest the tamales upright in a steamer insert or on a rack above the water level. 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 until the dough firms slightly (about 15 minutes). Serve immediately with salsa verde, or store in the refrigerator for up to a week or freeze for up to four months. To reheat, defrost and steam the tamales until warmed through, or microwave on high for 2 minutes.

Tips:

• For vegetarian tamales, use vegetable stock instead of chicken stock.
• If you can't find Oaxacan cheese, you can substitute it with Monterey Jack cheese.

Tamales de Rajas con Queso (Jalapeño and Cheese Tamales)

Ingredients

• 1 lb. prepared masa
• 1-2 cups of shredded Oaxacan Cheese or Monterey Jack Cheese (adjust based on the size of tamales)
• ¼ lb. dried corn husks
• 6-10 poblano peppers
• 1-2 tbsp of lard
• Salt and ground black pepper to taste
• 3-4 tbsp chopped fresh cilantro
• 4 ½ cups masa harina
• 2 teaspoons baking powder
• 1 ¾ cups chicken broth, or as needed
• 2 ½ cups sliced Monterey Jack cheese
• 1 ¼ pounds fresh tomatillos (optional)
• Rinsed canned corn (optional)

Method

Place the dried corn husks in a large bowl and cover them with boiling water. Allow them to soak for 30-60 minutes. Drain the water, place the husks on a work surface, and cover them with a clean, damp towel.

Char each poblano pepper over a low and open flame for about 2-3 minutes on each side, turning with tongs until lightly blackened but not burnt on all sides. Place the charred poblano peppers in a zip-loc bag and seal, keeping the steam inside. Allow them to sit for about 5 minutes, as this will make it easy to remove the charred skin. Remove the skin, stem, and seeds from the poblano pepper and set aside.

If you are making the spicy tomatillo sauce, place the tomatillos in a medium pot and cover them with water. Bring it to a boil and cook until the tomatillos change colour (about 5 minutes). Drain the water, place the tomatillos in a blender, and blend until smooth. Set the sauce aside.

Heat 1 tablespoon of lard in a large pot over medium heat. Cook and stir the onion in the hot lard until soft and translucent (about 5 minutes). Add the blended tomatillos, season with salt and pepper, and bring to a boil. Reduce the heat and simmer until the flavours are well combined (about 5 minutes). Add the poblano pepper strips and cilantro, and cook at a boil for 5 minutes. Remove from heat and allow to cool for about 10 minutes.

Beat the remaining lard in a large bowl with an electric mixer until creamy. Season with salt and continue beating for a few minutes. Beat in the masa harina and baking powder until well combined. Mix in the broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if the masa mixture is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready; if not, keep working the dough a little longer.

Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons of masa mixture onto the corn husk, filling it 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of tomatillo sauce and a Monterey Jack cheese slice to the centre of the masa mixture. Fold the sides of the husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with the remaining husks.

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. Cover and steam until the filling is heated through and separates from the husk (about 1 hour 15 minutes). Let the tamales rest for 15 minutes before serving.

Tips

• When boiling the tomatillos, make sure that they don't break open, or they will turn very bitter.
• You can also cook tamales in a pressure cooker, which will only take 30 minutes.
• If you cannot find Oaxacan Cheese, you can substitute it with Monterey Jack cheese.

Frequently asked questions