It’s tamale season! As a little girl, I dreaded this time of the year. There weren’t visions of sugar plumbs dancing in my Mexican head. There were kitchen nightmares ahead (minus Gordon Ramsey). 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 older cousin going through the front room, completely avoiding the kitchen, and finding her way to our neighbor’s kitchen who already made tamales. She returned with a bag full of cooked 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 Tamales de Rajas con Queso. Translation: Jalapeño and Cheese Tamales. Here’s a tried and true tamales recipe that’s delicious, yummy, and one of the most classic Mexican dishes.
It’s not the tamales recipe. It’s the work involved that makes them hard. Truth be told. That’s actually why we have big Mexican families: to wrap tamales.
You start by soaking the corn husks in warm water. At least 20 minutes. I usually put a large pot lid on top of the soaking corn husks because they will float.
If you’re lucky enough to live in an area where they sell prepared masa, BUY IT. You won’t regret it. Any tamales recipe take forever. Why make an extra step for yourself? If not…
How to Make Masa for Tamales
3 1/2 cups masa harina for tamales (20 ounces)
3 cups very hot water
1/2 pound lard
2 teaspoons salt
1 1/2 teaspoons baking powder
1 cup chicken stock
In a large bowl, combine the masa with the hot water.
Knead until you form a smooth dough.
Beat the lard with your mixer until smooth. About 2 minutes.
Add salt and baking soda.
Add the masa in small batches, beating until smooth and scraping down each time.
Pour stock and beat until the dough is soft. About 2 minutes.
Refrigerate for 30 minutes.
Beat one last time with your mixer for 1 minute before using.
Filling the 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.
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 stock pot or steamer, if using.
Add tamales open side up.
Add water to fill the pot several inches.
Steam for 1 /2 to 2 hours or until the masa removes easily from the corn husk.
iProvecho!
Watch How to Make Jalapeño and Cheese Tamales
- 1 bag corn husks (about 30 husks)
- Water
- Prepared Masa (see recipe above)
- 1 12-ounce can pickled Jalapeño slices
- ½ lb shredded Oaxaca cheese, or Monterrey Jack, ¾-inch slices
- Soak corn husks in hot water for 1 hour.
- Apply a thin layer of masa.
- Add your a slice of Jalapeño pepper.
- Add a slice of cheese. (If using a larger corn husks, add more cheese)
- Fold each side inward.
- Fold the corner end in and set aside.
- You will always have corn husks that are NOT good. Add those to the bottom of a large stock pot or steamer, if using.
- Add tamales open side up to the bottom of the pot.
- Add water to fill the pot several inches. Steam for 1 /2 to 2 hours or until the masa removes easily from the corn husk.
Amy Katz from Veggies Save The Day says
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!
Maggie Unzueta says
You must! All you need is a few of your favorite friends. Making tamales is a lot of fun!
Rae Goldman says
I’ve always wanted to make tamales but I’m intimidated by them. These look delicious–I need to overcome my fear!
Maggie Unzueta says
You so should! Your tastebuds will thank you. 🙂
Joanie @ ZagLeft says
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!
Maggie Unzueta says
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. 🙂
Lana | Lifestyle Queen Bee says
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!
Maggie Unzueta says
OMG! You’re so missing out!
Denay DeGuzman says
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. 🙂
Maggie Unzueta says
I can’t imagine one Christmas without them. So yummy!
katie says
Tamales are my absolute fave! I’ll have to try this recipe!
Maggie Unzueta says
My favorite too. Christmas just wouldn’t be the same without them. 🙂
S. Conover says
Ingredients call for baking powder and the directions say baking soda. Which is it?
Maggie Unzueta says
Yikes! I just saw your comment. It went into spam. BAKING POWDER! Thanks for letting me know.
Amanda says
If measuring how much is a 1/2 pound of lard? Like a cup?
Tammy says
I’m self employed and always short of time. Can I make he Masa the night before and refrigerate it?
Thanks!!!!
Maggie Unzueta says
Yes, of course. 🙂
Suzanna Kendall says
I have been looking for a recipe for sweet tamales, made with condensed milk and raisins.