Authentic Cheese Tamales Recipe
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recipe
Prep time
30m
Total time
1.5
h
Yields
12
Servings
Cheese Tamales with Yellow Corn Masa are a traditional favorite filled with melted cheese and roasted peppers, then wrapped in soft corn husks and steamed until tender. Made using La Campera Tortilla Factory Yellow Corn Masa, the masa is smooth, easy to spread, and steams up perfectly. Perfect for holiday or everyday meals, this recipe brings authentic flavor in a simple, satisfying way that’s great for sharing. If you’re looking for more traditional options, try our red pork tamales or sweet tamales to round out your table. To find stores that carry La Campera Tortilla Factory products, visit our Where to Buy page.
Ingredients
2
Cups
2 cups masa (yellow corn masa preferred for color)
1 1/2
Cups
1 1/2 cups of warm chicken or vegetable broth
1/2
Cup
1/2 cup of vegetable oil or lard
1
Tsp.
1 teaspoon of baking powder
Water (for steaming)
1
Tsp.
1 teasopoon of salt
2
Cups
2 cups of shredded cheese (Oaxaca + mozzarella for melt)
1/2
Cup
1/2 cup of roasted poblano strips (or green chiles)
1/4
Cup
1/4 cup of sautéed onion (thin half rings)
12-14
12-14 dried corn husks (soaked in warm water 20-30 minutes)
Directions
Step
1
In a large bowl, mix masa, baking powder, and salt. Gradually add warm broth and mix until a soft dough forms. Add oil/lard and whip until light and spreadable.
Step
2
Roast poblano peppers, peel, and slice into thin strips. Sauté onions until soft. Mix with shredded cheese.
Step
3
Drain and dry corn husks.
Step
4
Spread 2–3 tbsp masa onto each husk, then add cheese mixture in center. Fold sides inward, then fold bottom up.
Step
5
Place tamales upright in a steamer. Steam for 60–75 minutes until masa separates cleanly from husk.
Step
6
Let the tamales rest for 5–10 minutes before serving. Serve warm.
Tamales are ready when the masa pulls away cleanly from the corn husk and feels firm but tender. If the dough sticks to the husk, steam for an additional 10–15 minutes and check again.
Oaxaca cheese is traditionally used because it melts smoothly and has a mild flavor. Mozzarella is a good substitute, or you can use a blend for extra richness.
The masa should be soft, light, and easy to spread. If it’s too dry, the tamales can turn out dense; if it’s too wet, they won’t hold their shape. Properly prepared masa helps create tamales that are tender and fluffy.
Tamales typically steam for 60 to 75 minutes, depending on their size and the heat level. Make sure to keep enough water in the steamer throughout cooking.
Cheese tamales pair well with salsa verde, crema, beans, or rice. They can also be served alongside other tamale varieties for a traditional spread.
Yes, cheese tamales freeze very well. Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat by steaming until warmed through.
