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Prepare for a flavor-packed experience with Jalapeño and Cheese Tamales! This delectable dish is sure to please, featuring a spicy kick and a creamy texture that’s hard to resist. If you’re a tamale enthusiast, this dish is a must-try that’s sure to impress.

The Christmas Tradition of Tamales: Bridging Cultures Across the USA

Tamales are a staple of Christmas across the United States, uniting different cultures with classics like ham, Christmas cookies, and hot apple cider. Personally, I love to prepare a big batch of tamales to give as gifts to my family and save some for later. They make for the ideal meal at any time of day. Try out this straightforward and scrumptious recipe for Cheese and Jalapeño Tamales, and taste one of Latin America’s most beloved traditions.

This is the ultimate and unbeatable recipe for tamales, the most iconic and mouth-watering Mexican dish.

Ingredients for Jalapeño and Cheese Tamales

Filling

Pickled Jalapeños, drained, rinsed and sliced lengthwise or rounds
Cheese: Monterey Jack or Oaxaca cheese cut into strips

Masa

Maseca corn flour
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:

Soaking the Corn Husk

In a large pot, I place corn husks in hot water with something heavy on top to keep corn husks 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.

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, a tamale pot, and a 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.

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, place in a pot with a 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 tamales sit for at least 15 minutes for tamales to firm up when done cooking.

Serve with salsa, Mexican rice, and refried beans.

Storing

To store cooked tamales, wrap them tightly and place them in the refrigerator. If you want to keep them for an extended period, put them in a plastic container and store them in the freezer. You can freeze tamales for up to 6 months.

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