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12/13/2021

Jalapeño and Cheese Tamales (Vegetarian)





If you like lots of flavors and a little "kick", these are the favorites of lots of tamale-lovers, and they could be your new favorite.
Jalapeño and Cheese Tamales


Tamales at Christmastime is a tradition that unites different cultures across the United States, alongside other Christmas classics such as ham, Christmas cookies, and hot apple cider. 

I always make a large batch of tamales to gift to family and to freeze for later. They make the perfect lunch or dinner.


With this delicious and simple recipe, you will enjoy one of the most delicious traditions of Latin America. Tamales with Cheese and Jalapeño … Enjoy!


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Ingredients for Jalapeño and Cheese Tamales
Filling
  • Pickled Jalapeños, drained and rinsed
  • Cheese: Monterey Jack or Oaxaca cheese cut into strips
  • Masa
  • Maseca cornflour
  • Vegetable shortening
  • Baking powder
  • Salt
  • Garlic Powder (optional)
  • Vegetable broth or water
  • Wrap
  • 1 bag 12 - 15 oz Corn Husks ( approx. 30)






  • Step by step Instructions:
    •  Soak the Corn Husk - In a large pot, I place corn husks in hot water with something heavy on top to keep corn husk underwater for at least 2 hours. Corn husks can be bought at most stores in the Hispanic/ethnic aisle in most grocery stores. If you can't find them, you can buy them here online.

    • Making the Masa (tamale dough) - Mix Maseca Tamal or Masa Harina, baking powder, salt, and garlic powder in a bowl. Add enough vegetable broth/or water and mix thoroughly with your hands or spoon to make a soft moist dough. In a standup mixer, mix the vegetable shortening with the paddle or whipping attachment until light and fluffy.
      Jalapeño and Cheese Tamales
    • Add the masa and continue beating until the batter becomes smooth and slightly sticky. Drop a pea-size piece of tamale masa(dough) into cold water, if the dough floats...your dough is ready.


  • Gather all your tamale ingredients, tamale pot, and spoon ( I use a plastic putty knife) or tamale spreader. Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.
    • Jalapeño and Cheese Tamales

    • Spread masa on tamale husk, and place 2 cheese strips and 2 jalapeño slices. (you can use 1 jalapeño slice for a milder tamale). Fold the sides over towards the center, and place in a pot with steamer insert and cook for approximately 1 hour with 1 inch of water, always keep at least 1 inch of water on the bottom for steaming. Let tamale sit for at least 15 minutes for tamales to firm up when done cooking.




    • Jalapeño and Cheese Tamales
      Serve with salsa, Mexican rice, and refried beans.

    Jalapeño and Cheese Tamales

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    Tried this recipe? Mention @thebusyabuelita or tag #thebusyabuelita on Instagram!



    Jalapeño and Cheese Tamale
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    Filled with cheese and sliced jalapeño chiles, these tamales have lots of flavor.

    Ingredients:
    • 1 can (12 oz) jalapeño slices, rinsed and drain
    • Oaxaca cheese (10 oz) or Monterey Jack (16 oz) cut into 3"x 1/2" strips
    • 1 bag (8 oz) corn husks
    • 4 cups Maseca Tamal or Masa Harina corn flour
    • 4 cups vegetable broth
    • 1 cup vegetable shortening
    • 2 teaspoon baking powder
    • 2 teaspoon salt
    • 1/2 teaspoon garlic powder
    Instructions:
    1. Soak corn husk for 2 hours in hot water
    2. Masa(Tamale dough)
    3. Mix Maseca Tamal or Masa Harina, baking powder, salt, and garlic powder in a bowl. Add enough vegetable broth/or water and mix thoroughly with your hands or spoon to make a soft moist dough. In a standup mixer, mix the vegetable shortening with the paddle or whipping attachment until light and fluffy.
    4. Add the masa to shortening and continue beating until the batter becomes smooth and slightly sticky. Drop a pea-size piece of tamale masa(dough) into cold water, if the dough floats...your dough is ready.
    5. The consistency of masa should be smooth like peanut butter and spread easily on tamale husk. Spread about a 4-inch square on husk.
    6. Spread masa on tamale husk, and place 2 cheese strips and 2 jalapeño slices. (you can use 1 jalapeño slice for a milder tamale). Fold the sides over towards the center, and place in a pot with steamer insert and cook for approximately 1 hour with 1 inch of water, always keep at least 1 inch of water on the bottom for steaming. Let tamale sit for at least 15 minutes for tamales to firm up when done cooking.

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