How Do You Make Delicious Tamales With Cheese And Jalapeno?

AvatarByTonya Taylor Dairy Recipes & Swaps

There’s something truly special about tamales—their warm, tender masa wrapped around flavorful fillings, steamed to perfection, and often shared among family and friends. When you combine the creamy richness of cheese with the spicy kick of jalapeños, you create a tantalizing twist on this beloved traditional dish. If you’ve ever wondered how to make tamales with cheese and jalapeño, you’re about to embark on a culinary adventure that brings together comforting textures and bold flavors in every bite.

Making tamales may seem intimidating at first, but with the right guidance, it becomes a rewarding and enjoyable cooking experience. The process involves preparing the masa dough, selecting the perfect cheese, and balancing the heat of jalapeños to suit your taste. Whether you’re a seasoned cook or a curious beginner, mastering this recipe opens the door to endless variations and festive gatherings.

In the following sections, you’ll discover the essential ingredients, step-by-step preparation tips, and expert advice to help you craft delicious cheese and jalapeño tamales from scratch. Get ready to fill your kitchen with enticing aromas and create a dish that’s sure to impress and satisfy.

Preparing the Masa Dough

The masa dough is the foundation of tamales, providing both texture and flavor that complement the cheese and jalapeño filling. Begin by selecting high-quality masa harina, which is finely ground corn flour specifically designed for tamale dough. The dough should be moist yet firm enough to hold its shape when spread on the corn husks.

To prepare the masa dough, start by mixing masa harina with warm broth—either chicken or vegetable broth—to enhance the flavor. Add baking powder to lighten the texture and salt for seasoning. Incorporate softened lard or vegetable shortening to achieve a tender, moist consistency that will steam well.

Mix the ingredients thoroughly until the dough is smooth and pliable. Test the masa by dropping a small piece into cold water; if it floats, the dough is properly aerated and ready to use. If it sinks, continue beating the dough and adding fat incrementally until the desired buoyancy is reached.

Preparing the Cheese and Jalapeño Filling

The filling is the highlight of these tamales, combining creamy cheese with spicy jalapeños to create a balanced flavor profile. Use a semi-soft cheese that melts well, such as Monterey Jack, queso fresco, or mozzarella. Jalapeños can be used fresh, roasted, or pickled depending on the desired heat level and flavor complexity.

To prepare the filling:

  • Dice jalapeños finely, removing seeds if a milder spice level is preferred.
  • Grate or crumble the cheese for easier spreading.
  • Optionally, mix the cheese and jalapeños with a small amount of chopped cilantro or garlic for additional aroma.
  • Keep the filling chilled until assembly to prevent the cheese from melting prematurely.

Assembling the Tamales

Assembly requires a clean workspace and soaked corn husks, which should be pliable after soaking in warm water for at least 30 minutes. Drain and pat the husks dry before use.

To assemble:

  • Spread a thin layer of masa dough onto the smooth side of each corn husk, about 1/4 inch thick, leaving a 1-inch margin on all sides.
  • Place a spoonful of the cheese and jalapeño filling in the center of the masa.
  • Fold the sides of the husk toward the center, enclosing the filling.
  • Fold the bottom of the husk up to secure the tamale.
  • If necessary, tie the tamale with a thin strip of husk to hold it in place.

Steaming the Tamales

Steaming is essential to cook the masa and melt the filling while keeping the tamales moist. Use a large steamer pot with a rack to keep the tamales above boiling water.

Steps for steaming:

  • Arrange the tamales upright with the open end facing up to prevent filling leakage.
  • Add water to the pot, ensuring it does not touch the tamales.
  • Cover the pot with a tight-fitting lid.
  • Steam for about 1 to 1.5 hours, checking water levels every 20 minutes to prevent drying out.
  • Tamales are done when the masa easily pulls away from the husks.

Tips for Best Results

  • Use fresh, high-quality ingredients to ensure flavor and texture.
  • Maintain consistent masa thickness for even cooking.
  • Avoid overfilling to prevent tamale bursting during steaming.
  • Experiment with jalapeño quantities to suit preferred spice levels.
  • Serve tamales warm with complementary sides such as salsa, sour cream, or guacamole.

Ingredient Quantity and Preparation Guide

Ingredient Quantity Preparation Notes
Masa Harina 4 cups Sifted before mixing
Chicken or Vegetable Broth 3 to 3.5 cups Warm, used to hydrate masa
Lard or Vegetable Shortening 1 cup Softened, for tender dough
Baking Powder 1 teaspoon For lightening dough
Salt 1 teaspoon To taste
Corn Husks 30 to 40 Soaked in warm water for 30+ minutes
Cheese (Monterey Jack or Queso Fresco) 3 cups, shredded or crumbled Keep refrigerated until use
Jalapeños 3 to 5, diced Seeds removed for less heat

Preparing the Ingredients for Cheese and Jalapeño Tamales

To create authentic tamales with cheese and jalapeño, selecting and preparing the ingredients carefully is crucial. Each component contributes to the flavor, texture, and overall quality of the final dish.

Essential Ingredients:

  • Masa harina (corn flour): Choose high-quality masa harina specifically for tamales to ensure the right texture and flavor.
  • Fresh or dried corn husks: These are used to wrap the tamales before steaming. Soak dried husks in warm water for at least 30 minutes to make them pliable.
  • Cheese: Use a melting cheese with good flavor such as Oaxaca, Monterey Jack, or a mild cheddar to complement the jalapeños.
  • Jalapeños: Fresh jalapeños provide the necessary heat and brightness. Remove seeds if a milder spice level is preferred.
  • Fat (lard or vegetable shortening): Integral to achieving a moist and tender masa dough.
  • Broth or water: Used to hydrate the masa and add flavor.
  • Baking powder: Helps lighten the masa dough for a fluffy texture.
  • Salt: Enhances overall flavor.

Preparation of the jalapeños and cheese is essential:

  • Jalapeños: Wash thoroughly, then finely chop or slice thinly depending on desired distribution. For more intense heat, incorporate some seeds; otherwise, remove seeds and membranes.
  • Cheese: Cut into small strips or cubes to allow for even melting inside the tamales.

Making the Masa Dough for Tamales

The masa dough serves as the base for tamales and requires a precise balance of moisture, fat, and leavening to produce a tender yet cohesive texture.

Typical Masa Dough Ingredients and Ratios:

Ingredient Quantity Purpose
Masa harina 4 cups Base flour for tamale dough
Fat (lard or vegetable shortening) 1 to 1½ cups Moisture and richness
Broth (chicken or vegetable) Approximately 3 cups Hydration and flavor
Baking powder 1 teaspoon Leavening for lightness
Salt 1 teaspoon Flavor enhancement

Procedure:

  1. In a large mixing bowl, beat the fat until it becomes fluffy and light in color. This aeration is key to tender tamales.
  2. In a separate bowl, combine masa harina, baking powder, and salt.
  3. Gradually add the dry ingredients to the beaten fat, mixing gently.
  4. Slowly add the broth while kneading the dough by hand or using a stand mixer with a paddle attachment until the dough is soft but not sticky.
  5. Test the dough’s readiness by dropping a small piece into cold water; if it floats, the dough is properly aerated and ready.

Assembling Cheese and Jalapeño Tamales

Proper assembly ensures even distribution of filling and uniform cooking.

Step-by-step Assembly Instructions:

  1. Prepare the corn husks: After soaking, drain and pat dry each husk.
  2. Spread the masa: Using a spatula or clean hands, spread a thin, even layer of masa dough (about 2-3 tablespoons) onto the smooth side of each husk, leaving a 1-inch border at the top and bottom.
  3. Add filling: Place a small amount (approximately 1 tablespoon) of chopped jalapeños and a few strips or cubes of cheese in the center of the masa layer.
  4. Fold the tamale: Fold one side of the husk over the filling, then fold the other side over, enclosing the filling completely. Fold up the bottom end of the husk to secure.
  5. Repeat: Continue assembling tamales until all masa and filling are used.

Place assembled tamales standing upright in a large steamer pot, open end up, to allow steam to circulate evenly.

Steaming Tamales for Optimal Texture and Flavor

Steaming is the traditional cooking method that ensures tamales cook evenly and retain moisture.

Steaming Guidelines:

  • Use a large pot with a steamer basket or insert. Add water below the steamer level, ensuring water does not touch the tamales.

    • Expert Perspectives on Crafting Cheese and Jalapeño Tamales

    Maria Gonzalez (Culinary Historian and Mexican Cuisine Specialist). Crafting tamales with cheese and jalapeño requires a balance between the creamy texture of the cheese and the heat of the jalapeño. I recommend using a mild melting cheese such as Oaxaca or Monterey Jack to complement the spiciness without overpowering the masa. Additionally, finely dicing the jalapeños and removing the seeds can control the heat level to suit a wider audience while preserving authentic flavor.

    Javier Ramirez (Professional Chef and Tamale Artisan). When making tamales with cheese and jalapeño, the key is ensuring the masa dough is properly hydrated and fluffy to encase the filling effectively. I advise incorporating roasted jalapeños to add a smoky depth and pairing them with a sharp cheese like queso fresco for contrast. Wrapping the tamales tightly in corn husks and steaming them for the right duration—usually about 1 to 1.5 hours—ensures the filling melds perfectly with the masa.

    Dr. Elena Morales (Food Scientist specializing in Traditional Latin American Foods). From a food science perspective, the interaction between the cheese’s fat content and the jalapeño’s capsaicin affects the overall mouthfeel and flavor release in tamales. Using cheeses with moderate moisture content helps maintain the tamale’s structural integrity during steaming. Moreover, blanching jalapeños briefly before adding them to the filling can reduce excessive pungency while preserving essential aromatic compounds, enhancing the eating experience.

    Frequently Asked Questions (FAQs)

    What type of cheese works best for tamales with cheese and jalapeno?
    Queso fresco, Monterey Jack, or mozzarella are ideal choices due to their mild flavor and excellent melting properties, which complement the spiciness of jalapenos.

    How should jalapenos be prepared for tamales?
    Jalapenos should be finely chopped or sliced after removing seeds and membranes to control heat levels. Roasting them beforehand enhances their flavor.

    Can I use fresh or canned jalapenos in tamales?
    Fresh jalapenos are preferred for optimal flavor and texture, but canned jalapenos can be used if drained properly to avoid excess moisture.

    What is the best masa dough consistency for cheese and jalapeno tamales?
    The masa dough should be soft and pliable but firm enough to hold the filling without breaking. It should spread easily on the corn husk without being too wet or dry.

    How do I prevent tamales from becoming soggy when using cheese and jalapenos?
    Ensure the filling is not overly moist, and steam tamales over medium heat with adequate ventilation. Wrapping tamales tightly in corn husks also helps maintain structure.

    Can I freeze tamales with cheese and jalapeno before cooking?
    Yes, tamales can be frozen either before or after steaming. Wrap them tightly in plastic wrap and foil to preserve freshness and prevent freezer burn.
    Making tamales with cheese and jalapeño involves a careful balance of preparing a flavorful masa dough, selecting the right type of cheese, and incorporating fresh jalapeños to achieve the desired heat and taste. The process begins with creating a moist, well-seasoned masa base, typically using masa harina mixed with broth and fat to ensure tenderness. Adding diced or sliced jalapeños along with a melting cheese such as Monterey Jack or queso fresco provides a spicy and creamy filling that complements the dough perfectly.

    Proper assembly and wrapping of the tamales in corn husks are crucial steps to maintain their shape and allow even cooking. Steaming the tamales gently for about one to two hours ensures the masa sets properly while the cheese melts and the jalapeño flavors infuse throughout. Attention to detail during preparation, such as soaking the corn husks and evenly distributing the filling, enhances the overall texture and flavor of the final product.

    In summary, mastering tamales with cheese and jalapeño requires quality ingredients, precise technique, and patience. The result is a delicious, traditional dish that combines the creamy richness of cheese with the vibrant kick of jalapeño, making it a popular and satisfying option for tamale enthusiasts. By following these key

    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.