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Soft, fluffy masa filled with a zesty mix of spicy jalapeños and melty cheese, all steamed to perfection in corn husks. A Tex-Mex classic that's perfect for celebrations or a festive family meal.
Prepare the Corn Husks
Make the Jalapeño Filling
Prepare the Masa Dough
Soft, fluffy masa filled with a zesty mix of spicy jalapeños and melty cheese, all steamed to perfection in corn husks. A Tex-Mex classic that's perfect for celebrations or a festive family meal.
This tex_mex recipe takes 165 minutes to prepare and yields 6 servings. At 1097.27 calories per serving with 26.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
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Assemble the Tamales
Steam the Tamales
Rest and Serve
Add 1 cup of cooked, shredded chicken or pork to the jalapeño mixture for a heartier tamal.
Swap Monterey Jack with Oaxaca cheese, queso fresco, or a sharp cheddar for a different flavor profile.
For extra heat, leave some seeds in the jalapeños or add a finely diced serrano pepper to the filling.
Masa harina, made from corn, is a good source of dietary fiber, which is essential for digestive health and can help maintain stable blood sugar levels.
Jalapeños contain capsaicin, a compound known for its potential anti-inflammatory properties and ability to boost metabolism.
Corn masa is a source of B vitamins like niacin and thiamine, which are important for energy production and overall metabolic function.
A serving of four Jalapeño Tamales contains approximately 750-850 calories, primarily from the masa, shortening, and cheese.
Jalapeño Tamales are a delicious, traditional dish but are high in calories, fat (from shortening and cheese), and sodium. They can be enjoyed in moderation as part of a balanced diet. The masa provides fiber, and jalapeños offer some vitamins, but they are best considered an indulgent treat.
This usually happens for two reasons. First, the masa dough might not have been beaten long enough to become light and airy (always do the float test!). Second, the steamer may have run out of water during the long cooking process, which stops the steaming and dries them out. Always keep an eye on the water level.
Yes, you can prepare the masa dough up to 24 hours in advance. Store it in an airtight container in the refrigerator. Before using, let it come to room temperature for about 30-60 minutes and beat it again for a few minutes to fluff it up.
The best way to reheat tamales is to steam them again. Place them in a steamer basket over simmering water for 15-20 minutes (or 25-30 minutes if frozen) until heated through. Microwaving can work in a pinch, but wrap the tamal in a damp paper towel to prevent it from drying out.
This recipe goes great with these complete meals
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Sizzling strips of tender chicken, sweet bell peppers, and onions tossed in a vibrant, salt-free spice blend of cumin and smoked paprika. A classic Tex-Mex skillet meal that's full of flavor and ready in under 30 minutes, perfect for a healthy weeknight dinner.
A crisp and tangy cabbage slaw made with just a few simple ingredients. This light, vinegar-based topping adds a refreshing crunch to tacos, pulled pork sandwiches, and grilled meats.
Thick, puffy corn cakes fried to a golden crisp and stuffed with a savory, spiced ground beef filling. Topped with fresh lettuce, cheese, and crema, it's a satisfying Tex-Mex classic that brings authentic street food flavor to your kitchen.
