Get ready to embark on a mouthwatering Mexican culinary adventure that will transform your kitchen into a flavor explosion! These homemade jalapeño and Chihuahua cheese tamales are not just a recipe – they're a delicious journey that combines traditional techniques with bold, zesty ingredients. Whether you're a seasoned home cook or a curious food enthusiast, these tamales will transport your taste buds straight to the heart of Mexico, promising a perfect balance of creamy cheese, spicy jalapeños, and soft, pillowy masa that will have everyone begging for seconds.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Mexican
Serves: 12 tamales
Ingredients
- 2 cups masa harina
- 1/2 cup vegetable shortening
- 1 cup vegetable broth
- 1 cup Chihuahua cheese, shredded
- 2 jalapenos, diced
- 1 teaspoon baking powder
- 12 corn husks, soaked in water
Instructions
- Soak corn husks in warm water for at least 1 hour to soften and make them pliable for wrapping.
- In a large mixing bowl, combine masa harina and baking powder. Mix dry ingredients thoroughly.
- Add vegetable shortening to the masa mixture and blend until it creates a smooth, consistent texture.
- Gradually pour in vegetable broth while mixing to create a soft, spreadable dough that holds its shape.
- Dice jalapenos finely, removing seeds for less heat if desired. Mix shredded Chihuahua cheese with diced jalapenos.
- Pat corn husks dry after soaking. Spread approximately 3 tablespoons of masa dough onto the smooth side of each husk, leaving edges clear.
- Place a small portion of jalapeno and cheese mixture in the center of each masa-covered husk.
- Carefully fold corn husks, enclosing the filling completely, creating a sealed tamale packet.
- Arrange tamales vertically in a steamer basket, open end facing up.
- Steam tamales for approximately 60 minutes, ensuring water doesn't touch tamales directly.
- Check doneness by removing a tamale and testing if masa dough pulls away from husk easily.
- Allow tamales to rest for 10 minutes after cooking before serving.
Tips
- Corn Husk Preparation: Soak husks thoroughly to ensure they're flexible and won't crack during wrapping.
- Masa Consistency is Key: Aim for a smooth, spreadable dough that's not too wet or dry. The texture should be similar to soft peanut butter.
- Cheese and Jalapeño Hack: Remove jalapeño seeds for a milder flavor, or keep them for extra heat. Mix cheese and peppers evenly for consistent flavor.
- Steaming Technique: Always place tamales vertically in the steamer to prevent water from touching them and ensure even cooking.
- Patience Pays Off: Don't rush the steaming process. A full 60 minutes ensures the masa is fully cooked and develops the perfect texture.
- Resting Time: Let tamales rest for 10 minutes after cooking to allow the masa to set and become more manageable.
- Make Ahead Tip: Tamales freeze beautifully! Store in airtight containers and reheat by steaming for a quick, delicious meal.
Nutrition Facts
Calories: 155kcal
Carbohydrates: 9g
Protein: 3g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 7mg
