How To Make Cheese And Jalapeno Tamales

How to Make Delicious Cheese and Jalapeño Tamales: A Step-by-Step Guide

Making tamales might seem daunting, but with this guide, you'll be creating delicious cheese and jalapeño tamales in no time! This recipe focuses on achieving that perfect balance of cheesy goodness and spicy kick, resulting in an unforgettable culinary experience. We'll cover everything from preparing the masa to steaming the tamales, ensuring a successful outcome every time.

Ingredients You'll Need:

For the Masa:

• 4 cups Maseca corn masa harina (or your preferred brand)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2-3 cups warm chicken broth or water (adjust as needed for desired consistency)
• 1/2 cup lard or vegetable shortening (for richness and texture - you can substitute with oil, but the flavor will be slightly different)

For the Filling:

• 8 ounces Monterey Jack cheese, shredded
• 4 ounces sharp cheddar cheese, shredded (or your preferred cheese blend)
• 1-2 jalapeños, seeded and minced (adjust to your spice preference)
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions

For Assembly:

• 2 dozen dried corn husks (soak in warm water for at least 30 minutes before use)

Step-by-Step Instructions:

Preparing the Masa:

1. In a large bowl, whisk together the masa harina, baking powder, and salt.
2. Gradually add the warm broth (or water), mixing with a wooden spoon or your hands until a smooth, slightly sticky dough forms. The consistency should be like thick mashed potatoes. Add more liquid if needed, but avoid making it too thin.
3. Stir in the lard (or shortening) and mix thoroughly until well incorporated. This step adds richness and tenderness. Set aside.

Preparing the Filling:

1. In a medium bowl, combine the shredded cheeses, minced jalapeños, cilantro, and green onions. Mix gently.

Assembling the Tamales:

1. Lay a corn husk flat. Spread a thin layer of masa evenly across the center, leaving about an inch of space on the wider end.
2. Add a spoonful of the cheese and jalapeño filling to the center of the masa.
3. Fold in the sides of the husk, then fold the wider end over the filling to completely enclose it.
4. Repeat with the remaining husks and filling.

Steaming the Tamales:

1. Place a layer of moistened corn husks at the bottom of a large steamer basket or pot fitted with a steamer basket.
2. Arrange the tamales upright in the steamer basket, standing them on their folded ends.
3. Pour water into the bottom of the pot, ensuring the water doesn't reach the tamales.
4. Bring the water to a boil, then reduce the heat to medium-low and steam for 60-75 minutes, or until the masa is firm and pulls away easily from the husk. Check for doneness after an hour.
5. Remove the tamales from the steamer and let them cool slightly before serving.

Tips for Success:

• Soak the corn husks properly: This step is crucial for preventing them from breaking during the steaming process.
• Don't overfill the tamales: This can cause them to burst open during steaming.
• Monitor the steaming process: Ensure the water level remains consistent throughout steaming to avoid burning the tamales.
• Let them cool: Allowing the tamales to cool slightly helps them firm up and makes them easier to handle.

Serving Suggestions:

Serve your delicious cheese and jalapeño tamales with your favorite sides, like salsa, guacamole, sour cream, or a simple salad. Enjoy!

This comprehensive guide ensures you can confidently make amazing cheese and jalapeño tamales, impressing your friends and family with your culinary skills. Remember to adjust the jalapeño quantity to your preferred spice level for a truly personalized dish. Happy cooking!