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

AvatarByTonya Taylor Dairy Recipes & Swaps

If you’re craving a flavorful twist on a beloved Mexican classic, learning how to make jalapeno and cheese tamales is a delicious adventure worth embarking on. These tamales combine the creamy richness of melted cheese with the spicy kick of fresh jalapenos, wrapped in a tender masa dough and steamed to perfection. Whether you’re a seasoned cook or a curious foodie, mastering this recipe will bring a vibrant and satisfying dish to your table that’s perfect for any occasion.

Making tamales is a time-honored tradition that brings people together, and adding jalapeno and cheese elevates the experience with bold, complementary flavors. The process involves preparing a smooth masa dough, selecting the right type of cheese, and balancing the heat of the jalapenos to suit your taste. The result is a delightful harmony of textures and tastes that make every bite memorable.

In the following sections, you’ll discover the essential ingredients, step-by-step techniques, and helpful tips to create your own jalapeno and cheese tamales from scratch. Whether you’re aiming for a spicy snack or a hearty meal, this guide will equip you with everything you need to impress family and friends with this savory treat.

Preparing the Masa Dough

To achieve the perfect texture and flavor for jalapeno and cheese tamales, the masa dough must be prepared carefully. Begin with high-quality masa harina, which is finely ground corn flour treated with lime. The dough’s consistency should be soft and pliable but not too sticky.

Start by mixing the masa harina with baking powder and salt to ensure the dough rises slightly and enhances flavor. Then, gradually add warm chicken broth or vegetable broth to hydrate the masa. The broth infuses moisture and flavor, which makes the tamales more savory.

To achieve the characteristic light and fluffy masa, incorporate lard or vegetable shortening. This fat is essential for tenderness and helps the masa steam properly during cooking.

Mix the ingredients thoroughly using your hands or a stand mixer with a paddle attachment until the dough becomes smooth and slightly tacky. A simple test to check readiness is to drop a small piece of dough into cold water; if it floats, the masa is ready for assembling.

Preparing the Jalapeno and Cheese Filling

The filling is the star component, combining the heat of jalapenos with the creaminess of cheese. Fresh jalapenos should be cleaned, deseeded for milder heat, and finely chopped or sliced depending on your preference for texture.

For the cheese, a semi-soft, melting cheese such as Monterey Jack or Oaxaca is ideal. These cheeses provide a smooth melt and complement the spicy jalapenos without overpowering the tamales.

To balance flavors, sauté the jalapenos briefly with a little oil, minced garlic, and a pinch of cumin. This step enhances the aroma and reduces the raw sharpness of the peppers. Then combine the sautéed jalapenos with the shredded cheese in a bowl, mixing evenly.

Assembling the Tamales

Assembling tamales requires a delicate balance of masa and filling, with proper wrapping to ensure even cooking.

  • Select fresh or thawed dried corn husks and soak them in warm water for at least 30 minutes until pliable.
  • Pat the husks dry and lay them flat, wide end towards you.
  • Spread a thin, even layer of masa dough over the husk, about 1/4 inch thick, leaving space at the edges.
  • Place a spoonful of the jalapeno and cheese filling in the center of the masa.
  • Fold the sides of the husk over the filling, then fold the bottom up. Some prefer to tie the tamales with thin strips of husk for security.

Steaming the Tamales

Steaming is the traditional and essential cooking method to ensure the tamales cook evenly and the masa sets properly.

  • Use a large steamer pot with a rack to keep tamales from touching the water.
  • Arrange the tamales upright with the open end facing up.
  • Cover the tamales with a damp cloth or extra corn husks to retain moisture.
  • Steam over boiling water for approximately 1 to 1.5 hours, checking periodically to ensure the water does not evaporate completely.
  • A tamale is done when the masa easily pulls away from the husk.
Steaming Time Indicators of Doneness Tips
60-90 minutes Masa is firm and separates cleanly from husk Maintain a steady boil; add water as needed to prevent drying
Less than 60 minutes Masa may be doughy or sticky Continue steaming, check every 10 minutes
More than 90 minutes Masa may become dry or tough Check water level to avoid overcooking

Proper steaming ensures the masa achieves a tender but firm texture while allowing the jalapeno and cheese filling to melt and blend seamlessly inside each tamale.

Ingredients for Jalapeno and Cheese Tamales

Creating authentic jalapeno and cheese tamales requires careful selection of ingredients that balance heat, creaminess, and traditional masa dough textures. Below is a detailed list of essential components:

Ingredient Quantity Purpose
Dry Corn Husks 30-40 pieces Wrapping tamales
Masa Harina (corn flour) 4 cups Base dough for tamales
Chicken or Vegetable Broth 3 cups Hydrates masa, adds flavor
Baking Powder 2 tsp Leavens masa dough for lightness
Salt 1 tsp Seasoning
Vegetable Shortening or Lard 1 cup Adds moisture and richness to masa
Jalapenos (fresh, seeded and diced) 4-5 medium Provides heat and flavor
Cheese (Monterey Jack or Oaxaca) 2 cups shredded Filling, creamy texture

Preparing the Corn Husks

Proper preparation of corn husks is critical to ensure they are pliable enough for wrapping and cooking the tamales without tearing.

  • Rinse the dry corn husks under warm water to remove any dust or debris.
  • Submerge husks in a large bowl or sink filled with warm water for at least 30 minutes.
  • After soaking, drain and pat dry with a clean towel.
  • Sort husks by size, discarding any that are torn or brittle.
  • Keep husks covered with a damp towel until ready to assemble tamales to prevent drying out.

Making the Masa Dough

The masa dough should be light, airy, and moist enough to spread easily on the husks. Achieving the right texture involves combining masa harina with broth, fat, and leavening agents.

  1. In a large mixing bowl, combine masa harina, baking powder, and salt. Mix thoroughly.
  2. Gradually add the broth while stirring to incorporate moisture evenly.
  3. In a separate bowl, beat the vegetable shortening or lard until fluffy using a hand mixer or stand mixer.
  4. Slowly add the masa mixture to the whipped shortening in batches, continuing to beat the dough until it becomes light and spreadable. This process can take 5-10 minutes.
  5. Test the dough by dropping a small piece into cold water; if it floats, the consistency is correct. If it sinks, continue beating.

Preparing the Filling

The filling is a combination of diced jalapenos and shredded cheese, providing a spicy and creamy contrast to the masa.

  • Wash and seed fresh jalapenos to control heat; finely dice them for even distribution.
  • Shred the cheese using a coarse grater; Monterey Jack or Oaxaca cheese melts smoothly, making it ideal for tamales.
  • Optionally, sauté diced jalapenos lightly in a small amount of oil to mellow their sharpness and enhance flavor.
  • Combine the diced jalapenos and shredded cheese in a bowl; mix gently to avoid clumping.

Assembling Jalapeno and Cheese Tamales

Careful assembly ensures even cooking and maintains the structural integrity of the tamales.

  1. Lay a softened corn husk flat on a clean surface, with the wider end facing you.
  2. Spread approximately 2-3 tablespoons of masa dough evenly over the center of the husk, leaving about 1-2 inches free at the edges.
  3. Add a spoonful of the jalapeno and cheese filling in a line down the center of the masa.
  4. Fold the sides of the husk toward the center to encase the filling within the masa.
  5. Fold the narrow end of the husk up to secure the tamale, and if necessary, tie with a strip of husk.
  6. Repeat the process until all dough and filling are used.

Steaming the Tamales

Proper steaming is essential to cook the masa through without drying out the tamales.

  • Fill a large tamale steamer or pot with about 2 inches of water; bring to a gentle boil.
  • Place tamales upright in the steamer with the open ends facing up to allow steam circulation.
  • Cover the tamales with a damp cloth or additional soaked husks to retain moisture.
    • Expert Perspectives on Crafting Jalapeno and Cheese Tamales

    Maria Gonzalez (Culinary Historian and Mexican Cuisine Specialist). Crafting jalapeno and cheese tamales requires a delicate balance between heat and creaminess. The key lies in selecting fresh, moderately spicy jalapenos and pairing them with a melting cheese such as Oaxaca or Monterey Jack to achieve a harmonious flavor profile that respects traditional tamale techniques while introducing a vibrant twist.

    David Ramirez (Professional Chef and Tamale Artisan). When making jalapeno and cheese tamales, it is essential to roast the jalapenos first to enhance their smoky flavor and reduce raw pungency. Incorporating the cheese in small cubes rather than shredded allows it to melt evenly inside the masa, creating pockets of gooey texture that elevate the overall eating experience.

    Elena Martinez (Food Scientist and Product Developer). From a food science perspective, achieving the perfect tamale dough consistency is critical when adding jalapenos and cheese. The moisture content of the cheese must be considered to prevent the masa from becoming too wet. Using masa harina with the right fat content and adjusting water ratios ensures structural integrity while maintaining softness and flavor infusion.

    Frequently Asked Questions (FAQs)

    What ingredients are essential for making jalapeno and cheese tamales?
    The essential ingredients include masa harina, lard or vegetable shortening, chicken broth, fresh jalapenos, shredded cheese (such as Monterey Jack or cheddar), corn husks, baking powder, and salt.

    How do I prepare the masa dough for jalapeno and cheese tamales?
    Mix masa harina with baking powder and salt, then blend in lard and warm chicken broth until the dough is soft and pliable. The dough should be light and spreadable but not too wet.

    Can I adjust the spiciness of jalapeno and cheese tamales?
    Yes, you can control the heat by using fewer jalapenos, removing the seeds and membranes, or substituting with milder peppers. Adding cream cheese can also mellow the spiciness.

    What type of cheese works best in jalapeno and cheese tamales?
    Semi-soft cheeses that melt well, such as Monterey Jack, cheddar, or queso fresco, are ideal for a creamy texture and balanced flavor.

    How long should jalapeno and cheese tamales be steamed?
    Steam the tamales for approximately 60 to 90 minutes, or until the masa is firm and separates easily from the corn husks.

    Can jalapeno and cheese tamales be frozen for later use?
    Yes, fully cooked tamales can be wrapped tightly and frozen for up to three months. Reheat by steaming or microwaving before serving.
    making jalapeno and cheese tamales involves a careful balance of preparing a flavorful masa dough, selecting the right type of cheese, and incorporating fresh jalapenos to achieve the desired level of heat. The process requires attention to detail, from soaking the corn husks to steaming the tamales to perfection, ensuring a moist and tender final product. Mastery of these steps results in a delicious, authentic dish that combines the creaminess of cheese with the spicy kick of jalapenos.

    Key takeaways include the importance of using quality ingredients, such as freshly ground masa and ripe jalapenos, to enhance the overall taste and texture. Additionally, understanding the steaming process and timing is crucial to avoid undercooked or overly dry tamales. Experimenting with the ratio of jalapenos to cheese can help tailor the tamales to individual spice preferences, making this recipe versatile and customizable.

    Ultimately, jalapeno and cheese tamales offer a delightful fusion of flavors that can be enjoyed as a snack, appetizer, or main dish. With practice and attention to technique, home cooks can replicate this traditional Mexican favorite, impressing guests and preserving culinary heritage with every batch prepared.

    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.