Tamales with Jalapeños, Cheese, and Corn
Tamales de Jalapeños, Queso, y EloteFresh green jalapeños, cheese, and fresh corn kernels wrapped and steamed in tamale dough is a great combination. Open the steaming hot tamales and spoon fresh tomato salsa on top for a real treat. These are really easy to make.
Ingredients
Makes 16 small tamales
- Basic Tamale Dough
- 16 corn husks plus extra to line the steamer
- 1 cup cooked corn kernels fresh or frozen
- 2 large jalapeño chiles seeded, and cut into thin strips
- ½ cup crumbled cotija or mild feta cheese
- 2 cups fresh tomato salsa purchased or homemade
Instructions
- Prepare the tamale dough and keep it at room temperature.
- Soak the corn husks in hot tap water for 2 hours.
- Remove the corn husks from the water and put on a plate.
- Cover with a clean damp kitchen towel to keep moist.
- Put 1 husk on a flat surface.
- Put about 3 tablespoons dough in the center of the husk and spread into a 1⁄4-inch-thick rectangle to within 1 inch of the wide end and about 3 inches from the pointed end.
- Put about 1 teaspoon corn kernels on the dough and press them into the dough.
- Add 2 to 3 strips of chile, and 1 teaspoon cheese.
- Overlap the sides of the husk over the filling.
- Fold the pointed end toward the wide end and put on a plate, folded side down.
- Repeat with the remaining husks and filling.
- Put about 3 inches of water into a large steamer and drop in a coin.
- (A rattling coin means there’s still water in the pot.
- ) Line the steamer rack with extra corn husks.
- Arrange the tamales folded ends down on the husks.
- Cover with more corn husks or aluminum foil.
- Tuck a kitchen towel on top and put on the lid.
- Bring to a boil.
- Steam the tamales 1 hour or until the dough is firm and the husk pulls away from the dough.
- Do not let the steamer boil dry.
- If the coin stops rattling, very cautiously add hot water.
Notes / Tips / Wine Advice:
Serve the tamales with fresh tomato salsa to be added at the table.