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.
Place the dried corn husks in a large bowl or stockpot.
Cover them completely with very hot water. Use a heavy plate or bowl to keep them submerged.
Let them soak for at least 45-60 minutes, or until they are very soft and pliable. Once soaked, separate them carefully.
2
Make the Jalapeño Filling
While the husks soak, heat the vegetable oil in a large skillet over medium heat.
Add the sliced onion and jalapeños. Sauté for 6-8 minutes, stirring occasionally, until softened.
Stir in the minced garlic and ground cumin, and cook for 1 minute more until fragrant.
Season with 0.5 tsp of salt. Remove the skillet from the heat and set aside to cool completely.
3
Prepare the Masa Dough
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the vegetable shortening on high speed for 3-5 minutes until it's light, white, and fluffy.
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 1094.13 calories per serving with 26.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
In a separate large bowl, whisk together the masa harina, baking powder, and 1.5 tsp of salt.
With the mixer on low speed, add about one-third of the masa mixture to the whipped shortening, followed by one-third of the warm vegetable broth. Mix until just combined.
Repeat this process two more times, scraping down the sides of the bowl as needed, until all ingredients are incorporated.
Increase the mixer speed to medium and beat for 5-8 minutes. The dough should be airy and have a texture similar to thick spackle or frosting.
Perform the float test: drop a small (1/2 tsp) piece of masa into a glass of cold water. If it floats, it's ready. If it sinks, continue beating for another 2-3 minutes and test again.
4
Assemble the Tamales
Take a soaked corn husk and pat it dry. Lay it flat with the smooth side up and the wider end towards you.
Spread about 3-4 tablespoons of masa in a rectangle on the husk, starting from the wide end and going up about two-thirds of the way, leaving a 1/2-inch border on the sides.
Place a strip of cheese and a spoonful of the cooled jalapeño-onion mixture down the center of the masa.
Fold one long side of the husk over the filling, then fold the other side over it, creating a sealed tube.
Fold the bottom (narrow) empty end of the husk up over the filled part to enclose the bottom.
Repeat with the remaining husks, masa, and filling. You can use thin strips of corn husk to tie them if desired.
5
Steam the Tamales
Prepare a large stockpot with a steamer insert. Add 2-3 inches of water to the bottom, ensuring the water level is below the basket.
Line the bottom of the steamer basket with a few extra corn husks.
Arrange the tamales standing upright in the steamer, with the open end facing up. Pack them snugly but not too tightly, as they need room to expand.
Bring the water to a boil over high heat, then reduce the heat to a medium-low to maintain a steady simmer.
Cover the pot with a tight-fitting lid and steam for 60 to 75 minutes. Check the water level every 20-30 minutes, adding more boiling water as needed to prevent the pot from running dry.
To check for doneness, carefully remove one tamal. The masa should be firm and easily pull away from the corn husk.
6
Rest and Serve
Turn off the heat and let the tamales rest in the pot, covered, for at least 15-20 minutes. This step is crucial for the masa to firm up.
Carefully remove the tamales from the pot. Serve warm, instructing guests to unwrap them from the husk before eating.
Pro Tips
1The float test is key for light and fluffy tamales. Don't skip it! If your masa sinks, it needs more whipping to incorporate air.
2Don't overfill the husks. A thin, even layer of masa and a modest amount of filling will ensure they cook through properly.
3When arranging tamales in the steamer, lean them against each other for support. If you don't have enough to fill the pot, use a ball of foil to fill the empty space and keep them upright.
4Keep the steamer water at a gentle, consistent simmer. A rolling boil can make the tamales waterlogged.
5Tamales freeze beautifully. Let them cool completely, then store in a freezer bag for up to 3 months. Reheat by steaming for 15-20 minutes.
6For a richer flavor, you can substitute lard for vegetable shortening and chicken broth for vegetable broth.
Recipe Variations
Filling
Filling
Add 1 cup of cooked, shredded chicken or pork to the jalapeño mixture for a heartier tamal.
Cheese
Cheese
Swap Monterey Jack with Oaxaca cheese, queso fresco, or a sharp cheddar for a different flavor profile.
Spice Level
Spice Level
For extra heat, leave some seeds in the jalapeños or add a finely diced serrano pepper to the filling.
Health Benefits
🌾
Source of Fiber
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.
✨
Rich in Capsaicin
Jalapeños contain capsaicin, a compound known for its potential anti-inflammatory properties and ability to boost metabolism.
✨
Provides B Vitamins
Corn masa is a source of B vitamins like niacin and thiamine, which are important for energy production and overall metabolic function.
Frequently Asked Questions
How many calories are in one serving of Jalapeño Tamales?
A serving of four Jalapeño Tamales contains approximately 750-850 calories, primarily from the masa, shortening, and cheese.
Are Jalapeño Tamales healthy?
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.
Why did my tamales come out dry or hard?
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.
Can I make the masa dough ahead of time?
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.
What's the best way to reheat leftover tamales?
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.
