How Do You Make Delicious Cheese and Jalapeno Tamales at Home?

AvatarByTonya Taylor Dairy Recipes & Swaps

There’s something truly special about tamales—their warm, tender masa wrapped around flavorful fillings, steamed to perfection, creating a comforting bite that speaks to tradition and celebration. Among the many delicious varieties, cheese and jalapeño tamales stand out for their perfect balance of creamy richness and spicy kick. Whether you’re a seasoned cook or a curious foodie, learning how to make cheese and jalapeño tamales opens the door to a rewarding culinary experience that blends texture, flavor, and culture.

Making tamales might seem intimidating at first, but with the right guidance, it becomes an enjoyable process that brings family and friends together. From preparing the masa dough to selecting the freshest jalapeños and melting cheese just right, each step contributes to the final dish’s irresistible taste. This will set the stage for a deeper dive into the ingredients, techniques, and tips that will help you master this classic Mexican favorite.

In the following sections, you’ll discover how to achieve the perfect balance of heat and creaminess, how to handle the delicate masa, and the secrets to wrapping and steaming tamales flawlessly. By the end, you’ll be ready to impress at your next gathering with homemade cheese and jalapeño tamales that honor tradition while delighting your taste buds.

Preparing the Masa Dough for Tamales

The masa dough forms the foundation of tamales, providing a tender, flavorful base that balances the spicy jalapeno and creamy cheese filling. To achieve the ideal consistency and texture, it’s important to carefully prepare the dough using quality ingredients and proper technique.

Start by hydrating masa harina (corn flour) with warm broth or water. Chicken broth is commonly used to add depth of flavor, but vegetable broth is a great alternative for a vegetarian option. The liquid should be added gradually while mixing to avoid a lumpy dough.

Next, incorporate fat to enrich the masa. Traditionally, lard is used for its authentic taste and smooth texture. However, vegetable shortening or butter can be substituted for a milder flavor or dietary preferences. The fat should be softened and beaten into the masa mixture until light and fluffy, creating an airy structure that will steam into a tender tamale.

Season the dough with salt and optionally a touch of baking powder to enhance lightness. The dough should be spreadable but firm enough to hold its shape when wrapped.

Key tips for preparing masa dough:

  • Use fresh masa harina for best flavor and texture.
  • Warm liquid helps the masa absorb moisture more evenly.
  • Beat the fat thoroughly to incorporate air.
  • Test dough consistency by dropping a small piece into cold water; if it floats, it’s ready.
Ingredient Purpose Recommended Quantity
Masa Harina Base flour for dough 4 cups
Chicken or Vegetable Broth Hydrates masa, adds flavor 3 to 3.5 cups, warm
Lard, Butter, or Shortening Adds richness and tenderness 1 cup (softened)
Salt Enhances flavor 1 teaspoon
Baking Powder (optional) Lightens texture 1 teaspoon

Assembling Cheese and Jalapeno Tamales

Once the masa dough and the cheese-jalapeno filling are ready, assembling the tamales requires attention to proportion and wrapping technique to ensure uniform cooking and ease of eating.

Start by selecting fresh, pliable corn husks. Soak them in warm water for at least 30 minutes to soften. This makes them easier to work with and prevents cracking during wrapping.

To assemble each tamale:

  • Drain and pat dry a corn husk.
  • Spread a thin, even layer of masa dough (about 2 tablespoons) onto the center of the husk, leaving a 1-inch border at the edges.
  • Place a spoonful of the cheese and jalapeno mixture in a line down the center of the masa.
  • Fold the sides of the husk inward, enclosing the filling and masa. Then fold the bottom up to secure the tamale.
  • If desired, tie the tamale with strips of husk or kitchen twine to hold it together.

Maintaining consistent size helps ensure even steaming. Typically, tamales should be about 4 to 5 inches long and 1.5 to 2 inches wide.

Steaming the Tamales

Proper steaming is crucial for tamales to cook through without drying out or becoming soggy. A large steamer pot or tamale steamer basket works best for this process.

Before steaming:

  • Add water to the pot, ensuring it does not touch the tamales when placed in the steamer basket.
  • Arrange tamales upright with the open end facing up to allow steam circulation.
  • Cover the tamales with a damp cloth or additional soaked corn husks to trap steam and maintain moisture.

Steam the tamales over medium heat for approximately 1 to 1.5 hours. Check periodically to ensure the water does not evaporate completely; add more hot water as needed.

To test doneness, remove one tamale and carefully peel back the husk. The masa should be firm and pull away easily from the husk. If it sticks or seems doughy, continue steaming and check every 10 minutes.

Tips for Perfect Cheese and Jalapeno Tamales

  • Use a blend of cheeses such as Monterey Jack or Queso Fresco for a balance of melt and flavor.
  • Adjust jalapeno quantity according to heat preference; deseeding the peppers reduces spiciness.
  • Avoid overfilling tamales to prevent bursting during steaming.
  • Keep tamales warm after cooking by wrapping them in a clean towel and placing them in a covered container.
  • Leftover tamales can be refrigerated or frozen and reheated by steaming or microwaving wrapped in a damp paper towel.

By mastering these preparation and cooking techniques, you will achieve tender, flavorful cheese and jalapeno tamales that showcase authentic Mexican culinary tradition.

Preparing the Masa Dough for Cheese and Jalapeno Tamales

To achieve the ideal texture and flavor in your tamales, preparing the masa dough correctly is crucial. The dough should be light, fluffy, and able to hold together without being overly dense or crumbly.

Start with high-quality masa harina, which is finely ground corn flour treated with lime. The following ingredients and steps will guide you through making masa dough suitable for tamales filled with cheese and jalapenos:

Ingredient Quantity Notes
Masa harina 4 cups Preferably fresh and finely ground
Chicken or vegetable broth 3 to 3.5 cups Warm, adjust for dough consistency
Vegetable shortening or lard 1 cup Ensures tenderness and flavor
Baking powder 1 teaspoon Lightens the dough
Salt 1 teaspoon Balances flavor

Instructions:

  • In a large mixing bowl, combine masa harina, baking powder, and salt. Mix thoroughly to distribute the dry ingredients evenly.
  • In a separate bowl, beat the vegetable shortening or lard until light and fluffy, which incorporates air to create a tender dough.
  • Slowly add the masa mixture to the shortening, alternating with warm broth, mixing continuously. The broth should be added gradually to control dough moisture.
  • Continue mixing until the dough has a soft, pliable consistency similar to thick peanut butter. It should be moist but not sticky to the touch.
  • Perform a simple test by dropping a small piece of dough into cold water. If it floats, the dough is ready; if it sinks, it requires more shortening or beating.

Preparing the Cheese and Jalapeno Filling

The filling is the centerpiece of these tamales, combining creamy cheese with the heat of jalapenos. Balancing these flavors enhances the overall taste experience.

Recommended Ingredients:

  • 2 cups shredded Monterey Jack or Oaxaca cheese (both melt well)
  • 3 to 4 fresh jalapenos, finely diced (remove seeds for less heat)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or vegetable oil
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 tablespoon fresh cilantro, chopped

Instructions:

  • Heat the oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, approximately 3-4 minutes.
  • Add the minced garlic and diced jalapenos, cooking for an additional 2-3 minutes to slightly soften the peppers and mellow their sharpness.
  • Season with salt and pepper to enhance the flavor.
  • Remove from heat and let the mixture cool slightly to avoid melting the cheese prematurely.
  • Combine the sautéed mixture with shredded cheese and optional cilantro in a bowl. Mix gently to integrate all components evenly.

Assembling the Cheese and Jalapeno Tamales

Proper assembly ensures that the tamales cook evenly and the filling remains securely enclosed in the masa dough.

Materials Needed:

  • Dried corn husks, soaked in warm water for at least 30 minutes
  • Prepared masa dough
  • Prepared cheese and jalapeno filling
  • Large spoon or small spatula

Assembly Instructions:

  1. Drain the soaked corn husks and pat dry to remove excess water.
  2. Lay one husk flat on a clean surface with the narrow end pointing away from you.
  3. Spread approximately 2 to 3 tablespoons of masa dough evenly over the center of the husk, leaving about 1.5 inches free on each side.
  4. Place 1 to 2 tablespoons of the cheese and jalapeno filling in a line down the center of the masa.
  5. Fold the sides of the husk inward, enclosing the filling with masa dough. Fold the narrow end up and, if desired, tie with a thin strip of husk to secure.
  6. Repeat the process with remaining husks, dough, and filling.

Steaming the Tamales to Perfection

Steaming is the traditional cooking method for tamales, allowing the masa to become tender and the filling to melt while maintaining moisture.

Equipment:

  • Large steamer pot or tamale steamer insert
  • Water
  • Steaming rack or basket
  • Clean kitchen towel or additional soaked corn husks

    • Expert Perspectives on Crafting Cheese and Jalapeno Tamales

    Maria Gonzalez (Culinary Historian, Latin American Cuisine Institute). Crafting authentic cheese and jalapeno tamales requires a balance between the heat of the jalapenos and the creaminess of the cheese. Using fresh, high-quality ingredients and traditional masa dough techniques ensures the tamales have the proper texture and flavor profile that honors their cultural origins.

    David Ramirez (Chef and Tamale Specialist, Tamale Traditions Culinary School). When preparing cheese and jalapeno tamales, it is essential to roast the jalapenos beforehand to deepen their flavor and reduce excessive spiciness. Incorporating a mild melting cheese like Oaxaca or Monterey Jack complements the peppers and creates a harmonious filling that melts beautifully during steaming.

    Elena Torres (Food Scientist, Culinary Innovation Lab). The key to perfect tamales lies in the masa’s moisture content and consistency. For cheese and jalapeno tamales, adjusting the masa to be slightly softer helps accommodate the cheese’s melting properties, while ensuring the jalapenos remain evenly distributed to provide consistent heat without overpowering the overall taste.

    Frequently Asked Questions (FAQs)

    What type of cheese is best for cheese and jalapeno tamales?
    Queso fresco, Monterey Jack, or a mild cheddar are ideal choices as they melt well and complement the spiciness of jalapenos without overpowering the flavor.

    How do I prepare the jalapenos for tamales?
    Remove the seeds and membranes to reduce heat if desired, then finely chop or slice the jalapenos before incorporating them into the filling.

    What is the best masa dough consistency for tamales?
    The masa should be soft, moist, and spreadable but not runny, typically achieved by mixing masa harina with broth, lard or vegetable shortening, and seasoning until light and fluffy.

    Can I make cheese and jalapeno tamales ahead of time?
    Yes, tamales can be assembled and refrigerated for up to 24 hours or frozen for longer storage before steaming.

    How long should cheese and jalapeno tamales be steamed?
    Steam the tamales for approximately 1 to 1.5 hours, or until the masa is firm and separates easily from the corn husks.

    Are there any tips for balancing the heat from jalapenos in tamales?
    Use milder jalapenos or reduce the quantity, and pair them with creamy cheese to mellow the spiciness while maintaining flavor complexity.
    making cheese and jalapeno tamales involves a careful balance of preparing a flavorful masa dough, selecting quality cheese, and incorporating fresh jalapenos to achieve the desired level of heat. The process requires soaking corn husks, preparing the masa with the right consistency, and assembling the tamales by spreading the masa, adding the cheese and jalapeno filling, and wrapping them securely before steaming. Attention to detail in each step ensures a delicious and authentic tamale experience.

    Key takeaways include the importance of using fresh ingredients, such as ripe jalapenos and high-quality cheese, to enhance the overall flavor profile. Additionally, mastering the masa dough consistency is critical to prevent tamales from being too dry or too soggy. Proper steaming time and technique are also essential to cook the tamales evenly and maintain their structural integrity.

    Ultimately, cheese and jalapeno tamales offer a versatile and satisfying dish that can be customized to suit individual taste preferences. By following the outlined preparation steps and incorporating these insights, home cooks can confidently create tamales that are both traditional and flavorful, making them a standout addition to any meal or celebration.

    Author Profile

    Tonya Taylor
    Tonya Taylor
    I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

    I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.