Jalapeño and Cheese Tamales

4.99 from 74 votes

These insanely delicious Tamales de Rajas con Queso (Jalapeño and Cheese Tamales) are the perfect way to celebrate any special occasion. Unwrap and enjoy!

Prep Time1

Cook Time2

Total Time3

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 266kcal

Author: Maggie Unzueta

Ingredients

1 bag corn husks about 30 husks
Water (for steamer)
Prepared Masa
1 12- ounce can pickled Jalapeño slices
½ lb shredded Oaxaca cheese or Monterrey Jack, ¾-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

Soak the corn husks in a large pot, then cover them with a lid from a smaller pot. Corn husks float, and they need to be completely submerged in water.

Advice for Newbies:

Buy prepared masa.
Invite friends to help.
If making homemade masa, make it days ahead of time.

Cut the cheese into thin slices to fit the length of the corn husks.

Fresh tamales last up to 5 days in the fridge.
Frozen tamales last up to 4 months.

Nutrition