Quick and Easy Cheese Tamales
Savory cheese tamales provide a delicious and convenient meal that can be easily reheated for breakfast or lunch.
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Instructions
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Thaw banana leaves or soak corn husks in hot water for 1 hour to soften.
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Beat lard, cream cheese, and chili con queso until light and fluffy.
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Mix masa harina with 2 cups chicken stock; add half to the lard mixture and beat.
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Incorporate remaining masa with more stock as needed, beating until it forms a thick cake batter, then season with salt and pepper.
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Combine cheddar cheese, pepper jack cheese, and salsa for the filling.
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Rinse and dry banana leaves or corn husks, then cut into 8x10-inch rectangles.
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Place 1/4 cup masa on a leaf or husk, spread into a 2x4-inch rectangle, and top with 1-2 tablespoons of filling.
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Fold the sides of the leaf or husk over the filling to enclose the masa.
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Fold the bottom half up, then the top half down, to create a package.
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Secure each tamale with twine or a banana leaf strip; repeat for all remaining ingredients.
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Bring 1-2 inches of water to a boil in a large steamer pot.
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Arrange tamales in a single layer in the steamer basket, ensuring they do not touch the water.
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Cover tamales with a kitchen towel, then cover the pot and steam for 30-40 minutes per batch until masa is tender, adding water as needed.
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Remove tamales and serve warm.