Spicy Jalapeño Cream Cheese Tamales
These Spicy Jalapeño Cream Cheese Tamales feature warm masa filled with a spicy and creamy jalapeño filling, making them a comforting and shareable dish.
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.
Notes
For less sodium, reduce the broth salt or use low-sodium options. Use gloves when handling jalapeños to avoid irritation. Don't overstuff the tamales for easier folding and cooking. Steaming gently maintains moisture.