Cheese Tamales Recipe: How to Make Cheese Tamales

Cheese tamales are a Mexican dish consisting of a cheese-based filling encased in pockets of masa (corn dough). The corn packages get wrapped in corn husks or banana leaves and steamed until tender before serving. Tamales have been a staple of Mexican cooking since ancient times—its name comes from the Nahuatl word “tamalli.” The entrée was practical due to its portability and spiritually significant since it was made of corn, a sacred plant.

Most Mexican tamale recipes contain a savory filling of meat, cheese, or vegetables, but sweet versions, like Gabriela Cámara’s tamales de guayaba, are also popular. (Some tamales do not contain filling at all.) One of the most popular vegetarian tamale fillings is rajas con queso, consisting of thin strips of roasted peppers and melty Oaxaca cheese. In addition to corn husks, banana leaves or plantain leaves are typical tamal wrappers for the steaming process.

Tamales look relatively simple but can be somewhat finicky to make. Follow these steps to ensure success.

1. 1. Keep the ratio in mind. A thicker layer of masa will hold its shape better while steaming, but it’ll be challenging to shape if it gets too thick. A fifty-fifty ratio of masa to filling will yield flavorful tamales unlikely to fall apart in the steamer.
2. 2. Be sure to wrap properly. It’s essential to wrap tamales well, so they won’t come undone once in the steamer. (Some cooks prefer to tie each package with an extra strip of husk or twine for good measure.) If your corn husks are narrow, try overlapping two small husks. Soak the corn husks in water before assembling the tamales to make them pliable.
3. 3. Try different cooking methods and vessels. Tamales require steaming, typically on the stovetop, but you can insert a strainer basket into your pressure cooker or slow cooker and steam them that way. Tamales made in the pressure cooker can be ready in as little as twenty minutes, while slow-cooker tamales can take three hours or more.
   
4. 4. Monitor the water level while steaming. Make sure the tamales do not touch the water, or they will become soggy. However, you may need to add water to avoid drying out the pot.
5. 5. Properly test for doneness. The best way to test tamales for doneness is to take one out of the steamer and let it cool for two to three minutes. The batch is ready if the tamal pulls away from the husk easily and feels firm. If not, continue to steam.
6. 6. Make your own masa at home. While you can find “wet” masa at Mexican grocery stores, you can also make your own tamale dough by mixing masa harina (flour made from dried nixtamalized corn—not the same as cornmeal) with water or chicken broth and fat. (Learn more about masa harina.) If you buy premixed masa, check to see whether it is specifically for tamales (contains lard, vegetable shortening, or other fat) or tortillas (does not contain fat). Masa for tamales often says “masa preparada” on the label.

Freeze leftover tamales for up to three months. Reheat frozen tamales in a steamer on the stovetop or by wrapping them in a damp paper towel and microwaving. Conversely, store leftover tamales in an airtight container in the refrigerator for up to one week. (Allow warm tamales to cool to room temperature before storing.)