Cheese Tamales: What's The Best Cheese Filling?

Tamales are a Mexican dish traditionally made for special occasions and holidays. They are made by wrapping corn dough and fillings in corn husks and steaming them. While there are many varieties of tamales, one popular type is cheese tamales, also known as Tamales de Rajas con Queso in Mexico. The cheese used in cheese tamales can vary depending on preference and availability, but some common options include Monterey Jack, Pepper Jack, Chihuahua, Oaxaca, Muenster, mozzarella, and cream cheese.

Oaxaca, Monterey Jack, and Chihuahua are popular Mexican cheeses for tamales

Tamales are a big deal in Mexican culture and are often made for special occasions and holidays. They are traditionally made by the women of the family, who gather for an afternoon dedicated to making them.

There are many types of tamales, but one variety is cheese tamales, or "Tamales de Rajas con Queso" in Spanish. This variety is vegetarian and gluten-free. The cheese is often combined with roasted poblano peppers.

Other cheeses that can be used in tamales include pepper jack, cream cheese, goat cheese, mozzarella, Muenster, and velveeta.

You can also use mozzarella, Muenster, or cream cheese

Tamales are a big deal in many households, often made for special occasions like Christmas or New Year's Eve. They are also a lot of work, but the results are delicious!

While the traditional cheese to use in tamales is Chihuahua or Oaxaca, these can be hard to find outside of Mexico. So, what other kinds of cheese can you use in tamales?

When making tamales, it is important to note that the cheese should not be steamed for more than an hour, as overcooking can cause the cheese to turn dark and rubbery. It is also best to freeze tamales uncooked, as freezing them after steaming can cause the masa to dry out.

Tamales are often served during celebrations and holidays

Tamales are a staple of Latino holiday celebrations. The process of making them is a labour of love, often taking hours or even days to complete, and so they are usually reserved for special occasions. Tamales are a memorable part of the holiday feast, and the making of them is a celebrated tradition in Mexican American homes.

The history of tamales can be traced back to the great Mesoamerican cultures of millennia ago, including the Aztec, Maya, Mixtec, Olmec, Toltec, and Zapotec. These ancient cultures passed down their tamale customs through the generations, and over time, tamales became associated with special occasions. As the Mexican population was eventually Christianised, the tradition was transferred to the most important holiday on the Christian calendar.

Today, it is common for Mexican, Mexican-Texan, and Mexican-American families and friends to gather in kitchens to make tamales during the holiday season. The fruits of such gatherings are then shared with friends, coworkers, and loved ones. Tamales are often served during Christmas and New Year celebrations, and in some regions, they are enjoyed from December through to January.

The process of making tamales is a team effort, bringing people together and creating an opportunity to share life experiences, reconnect with family, and celebrate culture. The variety of tamales reflects the diversity of the community, with different ingredients and recipes passed down through families and regions.

In addition to being served during the holidays, tamales are also commonly made for other celebrations and special occasions throughout the year. As author Zarela Martinez notes in her book, "Food From My Heart," tamales are made for "celebrations of any kind."

Tamale dough can be made with lard, vegetable shortening, or vegetable oil

Tamale dough, or masa, is a crucial component of tamales, forming the comforting steamed dumplings that are a special treat and a classic Christmas dish in Mexican households. While the traditional fat used in tamale dough is pork lard, there are several alternative options that can be used to achieve a similar texture and taste. Here are some of the most common substitutes for lard in tamale dough:

Vegetable Shortening

Vegetable shortening is an ideal substitute for lard as it has a similar gel-like consistency and emulsifies easily into corn masa. It helps bind the masa while also giving tamales their signature moist, pillowy, and tender texture. Made from hydrogenated vegetable oil, it has a neutral flavour that won't interfere with the savoury earthiness of the corn masa. Additionally, you don't need to adjust measurements when substituting lard for vegetable shortening, making it a convenient option.

Vegetable Oil

If you're looking for a slightly healthier option, vegetable oil is a good choice. Use 3/4 cup to 1 cup of vegetable oil instead of the lard in your recipe. This option may add a bit of flavour to your masa, so it's important to choose an oil with a mild taste.

Solidified Coconut Oil

Solidified coconut oil is another dairy-free substitute for lard that can be used in tamale dough. However, it may impart a subtle flavour to the masa, so it's important to consider the overall taste profile you're aiming for.

Butter

Butter can also be used as a substitute for lard in tamale dough, especially if you have access to butter with a very pure, light buttery taste. Avoid using butter with a strong flavour as it may overpower the other ingredients in your tamales.

When making tamale dough, it's important to note that the type of fat you use can affect the texture and taste of the final product. Experiment with different options to find the one that best suits your preferences and dietary needs.

They can be reheated in the microwave, on a griddle, in the oven, or in a steamer

Cheese tamales are a delicious snack, but they're best eaten fresh. If you have leftovers, you can reheat them in the microwave, on a griddle, in the oven, or in a steamer. Here's how:

Microwave

Microwaving is the quickest way to reheat cheese tamales. Place the tamales in a single layer on a microwave-safe plate and cover them with a damp paper towel, then loosely with plastic wrap. Heat them for 30 seconds at a time until they're hot, which should take no more than 1-2 minutes for cold tamales and 3-4 minutes for frozen ones. Microwaving tamales can dry them out, so be careful not to overdo it.

Griddle

Reheating cheese tamales on a griddle will give them a crispy exterior while keeping the inside soft. Warm a non-stick pan over medium heat and add a teaspoon of olive oil. Remove the tamales from their husk and place them in the pan. Cover with a lid and cook for 2-3 minutes on each side until heated through, which should take about 10 minutes in total.

Oven

The oven is another easy way to reheat cheese tamales. Preheat your oven to 350°F (180°C) and wrap each tamale tightly in a few layers of aluminum foil, removing as much air as possible. Place them in the oven for 20 minutes, turning them over halfway through. If you want to keep the tamales in their husk, place them on a baking sheet and bake at 350°F (180°C) for a slightly crispier texture.

Steamer

Using a steamer is the gold standard for reheating cheese tamales as it helps them retain their original flavour and texture. Fill your steamer with water and turn the heat to medium. Keep the tamales in their husk and steam for 15-20 minutes, adding an extra 10 minutes if they're frozen.

Frequently asked questions