Description
Warm, pillowy masa enveloping a spicy, melty cream cheese and mozzarella filling, perfect for gatherings and meal prep.
Ingredients
- 0.5 pound dried corn husks (soaked in hot water)
- 6 cups masa harina
- 8 cups vegetable broth (hot)
- 1 cup vegetable shortening
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 1 pound jalapeños (roasted, peeled, seeded, and chopped)
- 8 ounces cream cheese (softened)
- 1 pound shredded mozzarella cheese (divided)
- Salsa Ranchera (for serving)
- Crumbled Cotija cheese (for finishing)
Instructions
- Soak corn husks in hot water for at least 30 minutes until pliable.
- Roast jalapeños until the skin blisters, then steam in a covered bowl for 10 minutes, peel, remove stems and seeds, and chop.
- Beat softened cream cheese until smooth and fold in half the shredded mozzarella and jalapeños; season with salt and chill.
- In a bowl, whisk masa harina, baking powder, and salt; gradually stir in hot vegetable broth to form a soft dough. Beat in shortening until airy.
- Lay a softened corn husk flat, spread 2-3 tablespoons of masa, top with 1-2 tablespoons of the filling, fold and tie securely.
- Stand tamales in a steamer basket, cover, and steam for 60-90 minutes until masa separates cleanly from the husk.
- Let cool for 10 minutes, then serve with Salsa Ranchera and crumbled Cotija.
Notes
For a dairy-free option, use plant-based cream cheese and cheese, and substitute shortening with vegetable oil.