How to make tamales, cook them and make cheese tamales (rajas con queso)

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso fresco

Low-fat cheese reduces calories while maintaining flavor.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Soak corn husks in hot water for about 2 hours to soften.

Rinse the soaked corn husks and set aside.

Prepare masa according to the recipe (link provided in the video).

Spread masa on the soft side of the corn husk using a spoon.

Add pieces of Monterey Jack cheese, jalapenos, and fresh epazote on top of the masa.

Fold the tamale by bringing the sides of the husk over the masa and then folding the bottom up to secure it.

Place the tamales upright in a large pot, ensuring the tails are folded in to prevent the filling from escaping.

Cover the pot tightly with foil (if the lid is missing) to keep the steam in.

Fill the pot with water to the appropriate level, ensuring it doesn't exceed the steam basket.

Turn the heat to medium until the water starts boiling, then lower to low heat and steam for 1.5 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens