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As a little girl, I dreaded this time of the year. If I dared to cross the kitchen, I was handed a knife and a corn husk. Smear. Fill. Wrap. Repeat.
One day, I saw my cousin going through the front room, completely avoiding the kitchen. She returned with tamales from the neighbor, thereby making herself the hero of our family because ours were still cooking.
A few years later, my cousin was sitting at the table … smearing, filling, wrapping… when, this time, I walked in with the neighbor’s Jalapeño and Cheese Tamales.
It felt great to be the tamale hero for a change!
Here’s a tried and true tamales recipe that’s delicious, yummy, and one of the most classic Mexican dishes.
It’s not the recipe for tamales. It’s the work involved that makes them hard.
Truth be told. That’s actually why we have big Mexican families: to wrap tamales. Totally joking!
More Tamales Recipe:
Chicken Mole Tamales
Red Pork Tamales
Beef Tamales
- Soak the corn husks in warm water. At least 20-30 minutes, until pliable.
- Overnight is best.
Pro Tamale Making Tip:
Put them in large pot and cover with a lid from a smaller pot. Corn husks float, and they need to be completely submerged in water.
If you’re lucky enough to live in an area where they sell prepared masa, BUY IT. You won’t regret saving yourself this step.
Or, you can make homemade masa for tamales. You can also use a healthier masa with oil that does not use lard.
The filling for Rajas con Queso Tamales:
- pickled jalapenos
- Monterey Jack cheese slices
Lost in Translation: “Rajas” are slices. You might find “tamales de rajas con queso” with slices of roasted poblano peppers instead of pickled jalapenos.
However, it’s 100 times easier to use pickled jalapenos instead.
Traditionally, these tamales are made with Oaxaca cheese. Monterey Jack is easier to find and makes a good substitute.
How to Assemble Tamales
- Get a corn husk and apply a thin layer of masa.
- Add your filling.
- Fold each side inward.
- Fold the corner end in and set aside.
Word to the Wise: While you’re assembling tamales, make sure the ones that are already assembled are standing up, not lying down. The open top should be upward.
The filling will fall out otherwise.
More Vegetarian Tamales:
Northern Style Bean Tamales
Tamales Dulces
Tamales de Cajeta
When you buy a bag of corn husks, you will always find some that are NOT good. Maybe they are too small, or they just look weird.
Add those to the bottom of a large steamer. They also serve to place on top of the steaming tamales.
You might also like:
Chicken Salsa Verde Tamales
Champurrado
Buñuelos
- Add water to the steamer.
- Add tamales open side up.
- Steam for 1 /2 to 2 hours, or until the masa removes easily from the corn husk.
Make tamales in half the time with an instant pot. Check out these: Instant Pot Red Pork Tamales and Instant Pot Chicken Tamales.
How long do Tamales last?
- Fresh tamales last up to 5 days in the fridge.
- Frozen tamales last up to 4 months.
These insanely delicious Tamales de Rajas con Queso will be a family favorite. They’re perfect for any special occasion. iProvecho!
Jalapeño and Cheese Tamales
Ingredients
- 1 bag corn husks about 30 husks
- Water (for steamer)
- Prepared Masa
- 1 12- ounce can pickled Jalapeño slices
- 1/2 lb shredded Oaxaca cheese or Monterrey Jack, 3/4-inch slices
Instructions
- Soak corn husks in hot water for 30 minutes. Overnight is best.
- Drain and shake off any excess water from the corn husks.
- Apply a thin layer of masa.
- Add your a slice of Jalapeño pepper.
- Add a slice of cheese.
- Use your best judgement. If using a larger corn husks, add more cheese.
- Fold the corn husks sides inward.
- Fold the corner top in to the center and set aside.
- Place already assembled tamales standing upward, with the open-side up.
- Fill the bottom of a large steamer with water.
- You will always have corn husks that are NOT good. Add those to the bottom of steamer, above the steamer insert.
- Add tamales open side up to the bottom of the pot.
- Steam for 1 /2 to 2 hours, or until the masa removes easily from the corn husk.
Video
Notes
- Buy prepared masa.
- Invite friends to help.
- If making homemade masa, make it days ahead of time.
- Fresh tamales last up to 5 days in the fridge.
- Frozen tamales last up to 4 months.
I’ve never been brave enough to make tamales myself. I buy them from a woman at the local farmers market. But maybe this year I’ll give it a go!
You must! All you need is a few of your favorite friends. Making tamales is a lot of fun!
I’ve always wanted to make tamales but I’m intimidated by them. These look delicious–I need to overcome my fear!
You so should! Your tastebuds will thank you. 🙂
How could I go about steaming these in the instant pot? How long and which setting? Can’t wait to try this recipe!
I have two instant pot tamales recipes. Assemble the tamales, then follow how to set the time and add water to the IP. They both have instructional videos and instructions. Enjoy!
https://inmamamaggieskitchen.com/instant-pot-pork-tamales/
https://inmamamaggieskitchen.com/instant-pot-chicken-tamales/
I have a friend whose mother makes them when she comes to visit and I always look forward to them. You just can’t beat the incredible taste of homemade. I’ve never made tamales before but would love to. Definitely bookmarking your recipe, they look and sound fantastic!
My mom’s tamales are awesome, but I really enjoy making them myself. There’s nothing like sitting around a table with a group of friends and making tamales. 🙂
Is it sad to say as a self-proclaimed foodie, I have yet to try tamales?! I know, I know! It’s definitely on the list and this recipe only confirms I need to do so sooner than later. Your recipe looks awesome!
OMG! You’re so missing out!
Oh my goodness, I LOVE cheese & jalapeno tamales and I love this recipe! It’s been a few years since I’ve made them with family and friends, but I need to do this again soon. 🙂
I can’t imagine one Christmas without them. So yummy!
Tamales are my absolute fave! I’ll have to try this recipe!
My favorite too. Christmas just wouldn’t be the same without them. 🙂
Ingredients call for baking powder and the directions say baking soda. Which is it?
Yikes! I just saw your comment. It went into spam. BAKING POWDER! Thanks for letting me know.
If measuring how much is a 1/2 pound of lard? Like a cup?
I’m self employed and always short of time. Can I make he Masa the night before and refrigerate it?
Thanks!!!!
Yes, of course. 🙂
I have been looking for a recipe for sweet tamales, made with condensed milk and raisins.
I tried yesterday to make some fidnt work out so im using your recipe snd tryi g todsy fingers crossed
Hope it turned out ok!
They are on the stove for our Christmas Lunch at my work tomorrow. Hope they come out good. I used mozzarella cheese because I didn’t have the other.
That’s awesome! Hope they turned out ok.
My first time making tamales and i used this recipe! Came out good and really yummy. Cooked for 2 hours and for some reason a few were pretty soggy unsure why
Hi. Soggy tells me there was something wrong with the masa. Or, the other thing you might need to do is leave them in the pot with the heat off. It lets them rest and will help bring the masa together.
We make pork and red chili tamales every Christmas but this was our first time making the cheese and jalapeño tamales. They came out great and taste delicious. Thank you!
So glad you enjoyed this recipe!
Hola Maggie! have some fresh mozzarella that I would like to use for these tamales. Do you think that would be ok, or is there too much moisture in fresh mozzarella? Thank you.
I’ve never tried it with fresh mozzarella. You might be right there. It might be too moist.