Jalapeno-Cheese Tamales Jalapeno-Cheese Tamales
Jalapeno-Cheese Tamales
Jalapeno-Cheese Tamales
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Recipe - ShopRite of Aramingo
Jalapeno-Cheese-Tamales
Jalapeno-Cheese Tamales
Prep Time30 Minutes
Servings6
Cook Time66 Minutes
Calories430
Ingredients
20 corn husks
1/2 cup plus 1 tablespoon lard, 1/2 cup softened, divided
4 large jalapeño peppers, halved lengthwise, seeded and chopped
1 small white onion, halved and chopped
4 garlic cloves, minced
2 1/2 cups masa flour
3 cups warm vegetable broth, divided
3/4 cup crumbled queso fresco
1 1/2 cups salsa verde
Directions
  1. Line rimmed baking pan with parchment paper. In large saucepot, add corn husks and enough hot water to cover; let stand 30 minutes. Drain corn husks.
  2. In large skillet, melt 1 tablespoon lard over medium-high heat. Add jalapeños and onion; cook and stir 5 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Makes about 2 cups jalapeño mixture.
  3. In large bowl, gently stir flour and 2 cups broth; let stand 10 minutes. Add 1/2 teaspoon salt, and remaining 1/2 cup lard and 1 cup broth; with mixer on medium speed, beat 3 minutes or until smooth and fluffy dough forms. Makes about 4 cups dough.
  4. Place 1 corn husk, short end facing you, on work surface. Spread 1/3 cup dough into 3 x 4-inch rectangle over corn husk; place about 2 1/2 tablespoons jalapeño mixture down center of dough and sprinkle with 1 tablespoon queso fresco. Fold long ends of corn husks over filling, then fold bottom end of corn husk over center of tamale; place on prepared pan. Repeat with remaining 11 corn husks, dough, jalapeño mixture and queso fresco to make 11 more tamales. Makes 12 tamales.
  5. In large steamer pot, add 4 cups water; place steamer rack in pot and line with 4 corn husks. Heat to a boil over high heat. Shingle tamales, open side up, in pot; cover with remaining 4 corn husks. Cover and reduce heat to medium-low; steam tamales 1 hour or until tamales easily come away from corn husks.
  6. Serve tamales with salsa.
Nutritional Information

Approximate nutritional values per serving (2 tamales, 1/4 cup salsa): 430 Calories, 25g Fat, 10g Saturated Fat, 29mg Cholesterol, 1027mg Sodium, 44g Carbohydrates, 5g Fiber, 4g Sugars, 0g Added Sugars, 8g Protein

30 minutes
Prep Time
66 minutes
Cook Time
6
Servings
430
Calories

Shop Ingredients

Makes 6 servings
20 corn husks
Yellow Corn, 4 each
Yellow Corn, 4 each
$4.99$1.25 each
1/2 cup plus 1 tablespoon lard, 1/2 cup softened, divided
Armour Lard, 16 oz
Armour Lard, 16 oz
$6.49$0.41/oz
4 large jalapeño peppers, halved lengthwise, seeded and chopped
Bowl & Basket Monterey Jack with Jalapeño Peppers Natural Cheese, 8 oz
Bowl & Basket Monterey Jack with Jalapeño Peppers Natural Cheese, 8 oz
On Sale! Limit 4
$1.77 was $1.99$0.22/oz
1 small white onion, halved and chopped
White Onion, 1 ct, 13 oz
White Onion, 1 ct, 13 oz
$1.21 avg/ea$1.49/lb
4 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.20 avg/ea$4.79/lb
2 1/2 cups masa flour
Bob's Red Mill Golden Corn Flour Masa Harina, 22 oz
Bob's Red Mill Golden Corn Flour Masa Harina, 22 oz
$4.79$0.22/oz
3 cups warm vegetable broth, divided
Swanson Vegetable Broth, 32 oz
Swanson Vegetable Broth, 32 oz
On Sale! Limit 4
$1.99 was $2.79$0.06/oz
3/4 cup crumbled queso fresco
Tropical Queso Fresco Centroamericano, 12 oz
Tropical Queso Fresco Centroamericano, 12 oz
$6.59$0.55/oz
1 1/2 cups salsa verde
Cholula Mild Salsa Verde, 12 oz
Cholula Mild Salsa Verde, 12 oz
$3.69$0.31/oz

Nutritional Information

Approximate nutritional values per serving (2 tamales, 1/4 cup salsa): 430 Calories, 25g Fat, 10g Saturated Fat, 29mg Cholesterol, 1027mg Sodium, 44g Carbohydrates, 5g Fiber, 4g Sugars, 0g Added Sugars, 8g Protein

Directions

  1. Line rimmed baking pan with parchment paper. In large saucepot, add corn husks and enough hot water to cover; let stand 30 minutes. Drain corn husks.
  2. In large skillet, melt 1 tablespoon lard over medium-high heat. Add jalapeños and onion; cook and stir 5 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Makes about 2 cups jalapeño mixture.
  3. In large bowl, gently stir flour and 2 cups broth; let stand 10 minutes. Add 1/2 teaspoon salt, and remaining 1/2 cup lard and 1 cup broth; with mixer on medium speed, beat 3 minutes or until smooth and fluffy dough forms. Makes about 4 cups dough.
  4. Place 1 corn husk, short end facing you, on work surface. Spread 1/3 cup dough into 3 x 4-inch rectangle over corn husk; place about 2 1/2 tablespoons jalapeño mixture down center of dough and sprinkle with 1 tablespoon queso fresco. Fold long ends of corn husks over filling, then fold bottom end of corn husk over center of tamale; place on prepared pan. Repeat with remaining 11 corn husks, dough, jalapeño mixture and queso fresco to make 11 more tamales. Makes 12 tamales.
  5. In large steamer pot, add 4 cups water; place steamer rack in pot and line with 4 corn husks. Heat to a boil over high heat. Shingle tamales, open side up, in pot; cover with remaining 4 corn husks. Cover and reduce heat to medium-low; steam tamales 1 hour or until tamales easily come away from corn husks.
  6. Serve tamales with salsa.