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A Cheese and Jalapeno Tamale is on a brown plate, partially eaten with a fork. There are jalapeños, tomatoes, and a corn husk nearby, all on a white cloth with yellow trim. The tamal filling is visible.
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5 from 51 votes

Cheese and Jalapeño Tamales Recipe

Cheese and jalapeño tamales are one of the most popular tamal recipes from Mexico. Learn how to make them with this easy, simple recipe, naturally vegetarian and easy to make vegan.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: dinner, entree, lunch, main
Cuisine: Mexican, vegetarian
Diet: Vegetarian
Servings: 25 servings
Calories: 207kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

Filling Ingredients:

  • 1 large white onion cut in half then thingy sliced
  • 4 cloves of garlic peeled and roughly minced
  • 2 lbs. jalapeño peppers sliced into slivers
  • 3 medium roma tomatoes chopped
  • 2 Tablespoons olive oil
  • 1 teaspoon sea salt to taste, I added about 1.5 teaspoons
  • 10.5 oz. chihuahua cheese 25 small pieces

Masa Ingredients:

  • 1 lb. masa harina 4 cups, I use the tamale specific flour by Maseca brand
  • 1 teaspoon of baking powder
  • 1.5 teaspoons of fine sea salt to start
  • 7 oz vegetable shortening 1 cup
  • 20 oz vegetable broth add a pinch of ground turmeric for colour, if desired

Additional Ingredients and Tools needed:

  • 1 large pack dried corn husks you’ll need anywhere from 25 for tamales plus extra for steaming

Instructions

Soak The Corn Husks

  • Sort through the husks and remove any dirt or debris. Rinse thoroughly, then soak in warm or hot water, either in a large container or a clean kitchen sink.
    A bowl filled with dried corn husks soaking in warm water to make tamales.

Make The Filling

  • Heat the oil in a very large pan and sauté the onion with a little salt until soft. Add the garlic, then the jalapeño, and sauté until they begin to soften. Add the tomatoes and more salt, and cook until they break down. Taste and adjust the salt if needed, then remove from heat and set aside to cool.
    A brown ceramic bowl filled with cooked sliced jalapenos, onions, and tomatoes sits on a wooden table atop a white napkin with blue trim, this is the filling for cheese and jalapeno tamales.

Make The Masa

  • Use a stand mixer, a handheld mixer, or a large bowl and a sturdy spoon, whichever you prefer. Whip the shortening until light and fluffy. Add half the masa harina along with the baking powder and salt, and whip until well combined and crumbly. Add a bit more masa harina and some of the vegetable broth, and whip again.
    A person mixes masa dough for tamales in a glass bowl with a hand mixer on a wooden table, surrounded by flour and kitchen utensils. A colorful embroidered cloth is visible in the foreground.
  • Keep adding the masa harina and broth little by little, alternating between the two, and stop occasionally to scrape down the sides and bottom of the bowl so everything combines evenly. Whip until the masa is smooth, airy, and well combined.
    A bowl of creamy masa for tamales without lard sits with a spatula, hand mixer, ceramic bowls, and a floral embroidered napkin on a wooden table.

The Float Test

  • Once everything is well combined, do the masa float test. Drop a small dollop of masa into a glass of water. If it floats back to the top, it's ready. If it sinks, keep whipping and test again, this ensures the masa is airy enough for light, not dense, tamales.
    Not everyone does this step, but I like to. It's up to you.
    A glass of water with masa dough pieces floating inside, demonstrating the masa float test for tamales, is placed on a wooden table with tomatoes and kitchen items in the background.

Assemble The Tamales

  • Drain the corn husks and set them on a colander to remove excess water. If they're still damp when you're ready to spread the masa, pat them dry with a paper towel.
    Soaked corn husks draining inside a white colander.
  • Work on a large surface. Take one softened husk, smooth side facing up, wide end toward the top. Use a spatula or the back of a spoon to spread a thin, even layer of masa onto it.
    One soaked corn husk with tamale masa spread on it and filled with cheese and jalapenos.
  • Place two tablespoons of filling in the center, followed by a slice of cheese. Fold one side of the husk toward the center, then the other side, and finally fold up the pointed end. Set the tamal on a tray and repeat until all the masa and filling are used.
    Hands tying a corn husk filled with masa on a wooden board, surrounded by more husks, masa, and a filling, demonstrating how to fold tamales with corn husks and showcasing the step-by-step process of making homemade tamales.

Steam The Tamales

  • Once assembled, it's time to steam. Use a traditional tamalera, a large pot with a steamer basket, or a pressure cooker.
    Mexican tamalera or tamale steamer pot.
  • Add warm water to the pot and secure the steaming insert, then arrange the raw tamales inside. Cover with extra hydrated corn husks or a clean kitchen towel. Bring to a boil over medium-high heat, then lower to low and steam for 1 hour.
    Covering a tamale steamer to cook tamales on the stove.
  • After and hour carefully remove one tamal to check for doneness. Let it rest 5 minutes, then unwrap it, if the husk pulls away easily, it's done. If not, steam for another 15 minutes and check again.
    Jalapeno and Chihuahua Cheese Tamales by @MexicanMadeMeatless | #vegetariantamales #tamales #vegetarian #mexicanmademeatless

Serve

  • Now your tamales are ready to enjoy!
    A Cheese and Jalapeno Tamale is on a brown plate, partially eaten with a fork. There are jalapeños, tomatoes, and a corn husk nearby, all on a white cloth with yellow trim. The tamal filling is visible.

Video

Notes

• Tamales do require some work, but they're truly not that difficult once you get going. Give yourself plenty of time, and if you can, get some help to make the process go faster.
• This recipe makes 24 to 28 tamales depending on size. Don't overstuff them, too much filling and cheese will ooze out and make a mess while steaming.
• For a vegan version, use vegan cheese, or simply omit the cheese altogether.
• You can also steam these in an Instant Pot for 45 minutes. Do a natural release. 

Nutrition

Serving: 25servings | Calories: 207kcal | Carbohydrates: 18g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 415mg | Potassium: 176mg | Fiber: 2g | Sugar: 2g | Vitamin A: 632IU | Vitamin C: 45mg | Calcium: 130mg | Iron: 2mg
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