The warm, pillowy masa gives way to a tangy, spicy core in these Spicy Jalapeño Cream Cheese Tamales. They’re perfect when you want a comforting, shareable main that’s a little fiery and a lot cheesy. If you’re a fan of cream-cheese-forward comfort food, think of these tamales as a hand-held cousin to dishes like Cajun cream cheese chicken pasta bake — rich, unpretentious, and crowd-pleasing.
Why you’ll love this dish
These tamales combine familiar, pantry-friendly ingredients with a flavor punch. The roasted jalapeños bring bright, smoked heat, while the cream cheese and mozzarella create a melty, luxurious center. They travel well to potlucks, scale up easily for holidays, and make for fun make-ahead meals.
“The best tamales I’ve made at home: spicy, creamy, and surprisingly easy to assemble with a little organization.”
Reasons to try them:
- Crowd-friendly: Make a big batch for family gatherings.
- Make-ahead: Assemble and freeze for later steaming.
- Balanced heat: Roast and seed the jalapeños to control spice.
- Flexible: Swap shortening for lard or plant-based alternatives if needed.
How this recipe comes together
This is the short roadmap so you know what’s ahead. First, soak the corn husks to soften them. Roast and steam the jalapeños to remove skins and reduce raw heat. Mix cream cheese, shredded mozzarella, and chopped jalapeños for the filling. Hydrate masa harina with hot vegetable broth, fold in baking powder and salt, then beat in fat until the masa is light. Spread masa on a husk, add filling, fold, and steam upright for 60–90 minutes. Let the tamales rest slightly before serving with Salsa Ranchera and crumbled Cotija.
What you’ll need
- 0.5 pound dried corn husks (about 30–40 husks). Soak in hot water until pliable.
- 6 cups masa harina (masa for tamales).
- 8 cups vegetable broth, hot (can substitute chicken broth or hot water).
- 1 cup vegetable shortening (or 1 cup lard; for a dairy-free option use plant-based shortening).
- 2 tablespoons baking powder.
- 1 tablespoon kosher salt.
- 1 pound jalapeños (adjust quantity and remove seeds to reduce heat).
- 8 ounces cream cheese, softened.
- 1 pound shredded mozzarella cheese.
- Salsa Ranchera, for serving.
- Crumbled Cotija cheese, for garnish.
Notes: If you prefer less sodium, reduce broth salt or use low-sodium broth. For a smoky depth, substitute one roasted poblano for a few jalapeños.
Step-by-step instructions
- Soak the husks: Place dried corn husks in a large bowl and cover with very hot water. Let soak at least 30 minutes until soft and pliable. Drain and pat dry.
- Roast the jalapeños: Place jalapeños over an open flame, under a broiler, or on a hot skillet. Turn until skins blacken and blister on all sides.
- Steam the blistered chiles: Transfer roasted jalapeños to a bowl and cover tightly with plastic wrap or a plate. Steam for 10 minutes to loosen skins. Peel, seed (if desired), and finely chop. Wear gloves if you’re sensitive to capsaicin.
- Make the filling: In a bowl, mix the softened cream cheese with half the shredded mozzarella and the chopped jalapeños. Stir until evenly combined. Season lightly with salt if needed.
- Prepare the masa: In a large bowl, combine masa harina, baking powder, and kosher salt. Gradually whisk in hot vegetable broth until a shaggy dough forms. Using a mixer or strong spoon, beat in the shortening until the masa becomes light, airy, and spreads easily. A simple test: a small piece of masa should float in cold water when it’s properly aerated.
- Assemble tamales: Lay a soaked husk flat with the smooth side down. Spread a thin, even layer of masa down the center (about 1/4–1/3 cup). Place a spoonful of jalapeño-cream cheese filling in the center. Fold the sides of the husk over the filling, then fold the bottom up to secure. Repeat.
- Steam: Stand tamales upright in a steamer basket with open ends up. Steam over simmering water for 60–90 minutes. Check doneness by peeling one tamal — the masa should pull cleanly away from the husk. Add water as needed; keep steam constant, not boiling.
- Rest and serve: Let tamales cool 10–15 minutes before unwrapping. Serve with Salsa Ranchera and a sprinkle of Cotija.
How to serve Spicy Jalapeño Cream Cheese Tamales
These tamales shine with bright, acidic accompaniments. Serve them with warm Salsa Ranchera, crumbled Cotija, and lime wedges. For contrast, add pickled red onions, sliced avocado, or a drizzle of crema. Pair with Mexican rice and black beans for a fuller plate, or keep it simple with a crisp salad and frosty cerveza.
If you want a sweet-savory twist for brunch, try a side of honey walnut cream cheese as a dipping element — the honey echoes the cream cheese in the filling and adds a playful contrast.
Storage and reheating tips
- Refrigerator: Store cooked tamales in an airtight container for up to 4 days. Keep them wrapped in their husks or in foil to retain moisture.
- Freezer: Cool fully, then wrap tamales individually in plastic wrap and place in a freezer bag for up to 3 months. Label with the date.
- Reheat from refrigerated: Steam for 15–20 minutes until heated through. You can also microwave for 1–2 minutes covered with a damp paper towel, but steaming preserves texture best.
- Reheat from frozen: Steam 30–45 minutes depending on quantity, or unwrap and microwave from frozen in 1-minute bursts, checking between intervals.
Food safety: Because these tamales contain cream cheese, keep them refrigerated or frozen and discard if left at room temperature for more than 2 hours.
Pro chef tips
- Use gloves when handling jalapeños to avoid eye/skin irritation.
- Aerate the masa: Beat the shortening into the masa until light. This creates a softer texture and helps the masa separate cleanly from the husk when done. A stand mixer with paddle attachment works well.
- Test doneness: The masa should pull away cleanly from the husk; if it’s sticky, steam longer.
- Don’t overstuff: Too much filling makes folding difficult and can cause the masa not to cook evenly.
- Steam gently: Maintain a steady simmer; rapid boiling can create dry or watery tamales. Keep the lid covered to trap steam.
- Make assembly faster: Spread masa on multiple husks and add filling in an assembly-line fashion. Freeze uncooked tamales upright on a tray before transferring to bags to prevent them from collapsing.
Creative twists
- Green chile and cheddar: Swap jalapeños for roasted poblano strips and use sharp cheddar instead of mozzarella.
- Vegan: Use vegan cream cheese and plant-based shortening; replace mozzarella with a dairy-free melting cheese.
- Sweet corn and honey: Omit jalapeños, fold in roasted sweet corn kernels and a tablespoon of honey for a mildly sweet tamal.
- Smoky chipotle: Add 1–2 minced chipotles in adobo to the cream cheese filling for a smoky depth.
- Mini tamales: Use smaller husks and less masa for bite-sized appetizers.
Common questions
Q: How long does this recipe take from start to finish?
A: Plan about 30–45 minutes active time (roasting chiles, prepping filling, making masa, assembling) plus 60–90 minutes steaming. Total time roughly 2.5–3 hours, depending on batch size.
Q: Can I make tamales ahead of time?
A: Yes. You can assemble and freeze uncooked tamales for up to 3 months. Steam from frozen, which will take longer, or thaw overnight in the refrigerator and steam as usual.
Q: How spicy will these be? Can I make them milder?
A: Roasting and seeding jalapeños reduces heat significantly. Remove all seeds and membranes for a mild result. Use fewer jalapeños or substitute with poblanos for a gentler flavor.
Q: Can I use regular cornmeal instead of masa harina?
A: No. Masa harina is nixtamalized and provides the unique texture and flavor essential to tamales. Regular cornmeal won’t hydrate or bind the same way.
Q: Why does my masa feel heavy or dense?
A: It may need more fat beaten in or more mixing to aerate. Use the floating test: a small piece of masa should float in cold water when properly aerated.
Q: Is it safe to freeze tamales with cream cheese?
A: Yes. Once fully cooled, wrap and freeze. Thaw in the refrigerator overnight or steam from frozen until heated through.
If you have other questions about substitutions, timing, or technique, ask and I’ll help troubleshoot your batch.
Spicy Jalapeño Cream Cheese Tamales
Ingredients
For the Tamales
- 0.5 pounds dried corn husks About 30-40 husks, soak in hot water until pliable.
- 6 cups masa harina Masa for tamales.
- 8 cups vegetable broth Hot (can substitute chicken broth or hot water).
- 1 cup vegetable shortening Can use lard or plant-based alternatives.
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 1 pound jalapeños Adjust quantity and remove seeds to reduce heat.
- 8 ounces cream cheese Softened.
- 1 pound shredded mozzarella cheese
- to taste Salsa Ranchera For serving.
- to taste crumbled Cotija cheese For garnish.
Instructions
Preparation
- Soak the husks in hot water for at least 30 minutes until soft and pliable.
- Roast the jalapeños over an open flame, under a broiler, or in a hot skillet until the skins blacken and blister on all sides.
- Transfer the roasted jalapeños to a bowl, cover tightly, and steam for 10 minutes to loosen skins. Peel, seed if desired, and finely chop.
- In a bowl, mix softened cream cheese with half of the shredded mozzarella and the chopped jalapeños, stirring until evenly combined.
- In a large bowl, combine masa harina, baking powder, and salt. Gradually whisk in hot vegetable broth until a shaggy dough forms. Beat in the shortening until the masa is light and airy.
Assembly
- Lay a soaked husk flat, spread a thin layer of masa down the center, and place a spoonful of the filling in the center.
- Fold the sides of the husk over the filling, then fold the bottom up to secure. Repeat.
Cooking
- Stand tamales upright in a steamer basket with the open ends up. Steam over simmering water for 60-90 minutes.
- Check doneness by peeling one tamal; the masa should pull cleanly away from the husk.
Serving
- Let the tamales cool for 10-15 minutes before unwrapping and serving with Salsa Ranchera and Cotija.