Oh, tamales! There’s just something so incredibly special about them, isn’t there? They feel like a warm hug in food form, perfect for any gathering or just a cozy night in. And these Vegetable and Cheese Tamales? They’re my absolute go-to when I want something truly comforting and packed with flavor. Forget bland, these tamales are bursting with deliciousness thanks to the perfect blend of tender vegetables and gooey, melted cheese all wrapped up in that soft, wonderful masa. Trust me, once you make these, they’ll become a favorite in your house too!
Gathering Your Ingredients for Vegetable and Cheese Tamales
Alright, let’s get down to business with what you’ll need for these amazing Vegetable and Cheese Tamales. Don’t worry, most of this stuff is probably already in your pantry or easy to find at the store. It’s all about getting the right mix to make that masa dough sing and the filling irresistible!
Essential Pantry Staples for Your Vegetable and Cheese Tamales
First up, the masa harina! Make sure you grab the kind specifically for tamales; it’s ground differently and makes all the difference. We’ll need 2 cups of that. Then, for flavor and lift, 1 teaspoon of salt and 1 teaspoon of baking powder are crucial. And for that wonderfully tender dough texture, we’ll cut in 1/2 cup of vegetable shortening or lard. Warm vegetable broth or water is next, about 1 1/2 cups to bring it all together.
Fresh Additions to Elevate Your Vegetable and Cheese Tamales
Now for the bits that make these tamales extra special! We’re going to use 1 cup of shredded cheese – Monterey Jack is fantastic here for its meltiness, but a sharp cheddar or a mix works too. For the veggies, you’ll want about 1 cup of cooked and finely diced ones. Think sweet corn kernels, tender peas, maybe some diced bell peppers or zucchini. If you’re feeling fancy, a tablespoon of fresh chopped cilantro really brightens things up!
The Star of the Show: Cheese and Vegetable Filling
This is where the magic really happens! You’ll take your 1 cup of shredded cheese and mix it with that 1 cup of pre-cooked, finely diced vegetables. I love using a mix of corn and peas for that classic tamale vibe, but don’t be afraid to throw in some finely diced bell peppers or zucchini for extra color and flavor. If you’re using cilantro, give it a good chop and toss it in here too. This vibrant filling is what makes our tamales so delightfully savory and satisfying!
Step-by-Step Guide to Making Vegetable and Cheese Tamales
Okay, deep breaths! Making tamales might seem a little intimidating, but it’s actually super fun, especially when you get the hang of it. It’s like a little assembly line of deliciousness. Just follow along, and you’ll be a tamale-making pro in no time!
Preparing the Masa Dough for Your Vegetable and Cheese Tamales
First things first, let’s get that dough ready. Grab a big bowl – you know, one of those sturdy ones. Whisk together your 2 cups of masa harina, 1 teaspoon of salt, and 1 teaspoon of baking powder. This just makes sure everything is evenly distributed. Now, add your 1/2 cup of vegetable shortening or lard. You want to cut it into the dry stuff until it looks like coarse crumbs. You can use your fingers, a pastry blender, or even two knives for this. Then, slowly add in your 1 1/2 cups of warm broth or water. Mix it all up until you get a soft dough. Don’t go crazy mixing it, just enough to bring it together. Give it a little knead right there in the bowl for a minute or two until it’s smooth and feels pliable, kind of like play-doh but a bit softer. That’s it for the dough!
Assembling the Perfect Vegetable and Cheese Tamales
Now for the fun part – building your tamales! Make sure your corn husks are all drained and ready to go. Grab one of those softened husks and lay it flat. Spread about 2 to 3 tablespoons of your masa dough onto the wider part of the husk, making a nice thin layer. Don’t spread it all the way to the edges, leave a little room. Now, spoon about 1 to 2 tablespoons of your yummy cheese and vegetable filling right into the center of the masa. Don’t overstuff it, or it gets tricky to fold! You want just enough to be a delicious surprise inside. To fold, bring the two long sides of the corn husk together to enclose the filling, then fold the pointy end up. It should look like a little package. You can tie it with a strip of corn husk if you want to be extra secure, but usually, the fold is enough.
Steaming Your Vegetable and Cheese Tamales to Perfection
Alright, time to cook them! Get your steamer basket ready over a pot of boiling water. Make sure there’s enough water so it doesn’t boil dry, but not so much that it touches the tamales. Carefully arrange your folded tamales in the steamer basket, standing them up or laying them down – just don’t pack them in too tightly. They need a little room for the steam to circulate. Cover the steamer tightly, and let them steam away for about 45 to 60 minutes. The best way to tell if they’re done is to carefully pull one out and let it cool for a minute. If the masa pulls away cleanly from the husk and feels firm, they’re ready! If it’s still sticky or doughy, give them another 10-15 minutes. Let them rest for a few minutes after steaming before unwrapping. Trust me, the smell is heavenly!
Tips for Success with Your Vegetable and Cheese Tamales
Making these tamales is such a rewarding experience, and a few little tricks can make all the difference between a good batch and a truly *great* one. Don’t stress if your first one isn’t perfect; it’s all part of the learning process, and they’ll still taste amazing!
Achieving the Ideal Masa Texture
The dough is key here! You want it to be soft and pliable, like a thick cookie dough or really soft play-doh. If it feels too dry and crumbly, add a tiny bit more broth or water, just a tablespoon at a time. If it’s too sticky, a sprinkle more masa harina can help. You should be able to press it easily with your finger, and it should hold its shape without being sticky.
Folding and Sealing Your Vegetable and Cheese Tamales Neatly
When you’re folding, think of it like wrapping a present! You want to enclose the filling completely. Bring the two long sides of the corn husk together first, making sure the masa covers the filling. Then, fold the pointy bottom end up. This creates a nice, secure packet. Don’t worry if a little bit of filling peeks out; it happens! The main goal is to keep everything tucked inside so it steams nicely and doesn’t leak out.
Variations to Personalize Your Vegetable and Cheese Tamales
One of the best things about making tamales is how easy it is to make them your own! These recipes are totally flexible, so don’t be afraid to play around and make them exactly how you like them. It’s the perfect way to get creative in the kitchen!
Spice Level Adjustments for Vegetable and Cheese Tamales
If you like a little heat, you can totally amp up the spice! Try adding a pinch of cayenne pepper to your masa dough, or mix some finely diced jalapeños or a spoonful of your favorite hot sauce into the vegetable filling. Just start small and taste as you go!
Incorporating Different Vegetables and Cheeses
Feel free to get wild with the veggies! Zucchini, mushrooms, sweet potatoes, or even some finely chopped spinach would be delicious additions. And cheese? Oh, the possibilities! Try a smoky Oaxaca cheese, a sharp cheddar, or even a sprinkle of cotija for a salty kick. Mix and match to find your perfect combo!
Serving and Storing Your Delicious Vegetable and Cheese Tamales
Once your tamales are steamed and have had a moment to rest, they’re ready to be devoured! There’s nothing quite like unwrapping a warm tamale, the steamy aroma filling the air. They are absolutely wonderful on their own, but a few little extras can really make them sing. And don’t worry if you have leftovers – these tamales reheat beautifully!
Best Accompaniments for Vegetable and Cheese Tamales
For me, a really good salsa is a must. A bright, fresh pico de gallo or a creamy salsa verde works wonders. A dollop of cool sour cream or some sliced avocado adds a lovely richness that balances out the savory filling. Sometimes, I just love them with a sprinkle of cotija cheese on top!
Storing and Reheating Leftover Vegetable and Cheese Tamales
If you happen to have any tamales left (which is rare in my house!), just let them cool completely. Then, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, the best way is to steam them again for about 10-15 minutes until they’re heated through. You can also microwave them, but be careful not to overcook, or they can get a little dry. Just a minute or two should do the trick!
Frequently Asked Questions About Vegetable and Cheese Tamales
Got questions about making these tasty Vegetable and Cheese Tamales? I get it! Tamales can seem a little mysterious, but they’re really quite straightforward once you know a few tricks. Here are some common things people ask, and hopefully, this helps you out!
Q1. Can I make the tamale dough and filling ahead of time?
Absolutely! This is a lifesaver if you’re short on time. You can make the masa dough and the vegetable and cheese filling separately up to a day in advance. Store them in airtight containers in the refrigerator. Just let the dough sit out for about 20-30 minutes to soften up a bit before you start assembling. It makes the whole process much smoother!
Q2. My tamale dough feels too dry or too wet, what should I do?
Don’t panic! This happens more often than you think. If your dough is too dry and crumbly, add more warm broth or water, just a tablespoon at a time, mixing well after each addition until it reaches a soft, pliable consistency. If it’s too sticky, add a little more masa harina, again, just a tablespoon at a time, until it’s no longer sticking excessively to your hands. The goal is a soft, workable dough that’s not crumbly or overly sticky.
Q3. How can I be sure my tamales are fully cooked?
The best test is the “masa pull” test. After steaming for about 45 minutes, carefully unwrap one tamale. The masa should easily pull away from the corn husk without sticking. It should feel firm to the touch, not doughy or mushy. If it’s still sticky, wrap it back up, put it in the steamer, and give it another 10-15 minutes. Overcooking is better than undercooking when it comes to tamales!
Nutritional Estimate for Vegetable and Cheese Tamales
Alright, let’s talk numbers! These estimates are approximate, of course, since everyone’s ingredients can vary a bit. But generally, one of these delicious Vegetable and Cheese Tamales is around 250 calories. You’re looking at about 12g of fat, 8g of protein, and around 30g of carbohydrates per tamale. They’re a wonderfully satisfying way to enjoy a flavorful meal!
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Amazing Vegetable Cheese Tamales in 60 Min
- Total Time: 90 minutes
- Yield: 12-15 tamales 1x
- Diet: Vegetarian
Description
Delicious tamales filled with a savory mix of vegetables and cheese. A comforting and flavorful dish perfect for any occasion.
Ingredients
- 2 cups masa harina
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening or lard
- 1 1/2 cups warm vegetable broth or water
- 1 cup shredded cheese (e.g., Monterey Jack, Cheddar)
- 1 cup mixed cooked vegetables (e.g., corn, peas, diced bell peppers, zucchini)
- 1 tablespoon chopped fresh cilantro (optional)
- Corn husks, soaked in hot water until pliable
Instructions
- In a large bowl, whisk together masa harina, salt, and baking powder.
- Cut in the shortening or lard until the mixture resembles coarse crumbs.
- Gradually add the warm broth or water, mixing until a soft dough forms.
- Knead the dough briefly until smooth.
- In a separate bowl, combine the shredded cheese, cooked vegetables, and cilantro (if using).
- Drain the corn husks.
- Spread about 2-3 tablespoons of dough onto a corn husk, forming a thin layer.
- Spoon about 1-2 tablespoons of the cheese and vegetable filling onto the center of the dough.
- Fold the corn husk to enclose the filling, creating a tamale.
- Steam the tamales in a steamer basket over boiling water for 45-60 minutes, or until the dough is firm and cooked through.
- Let the tamales rest for a few minutes before serving.
Notes
- Ensure corn husks are thoroughly soaked to prevent tearing.
- Do not overfill the tamales, as this can make them difficult to fold and steam properly.
- Adjust the vegetable mixture to your preference.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Vegetable and Cheese Tamales, vegetarian tamales, cheese tamales, masa harina recipe, steamed tamales, Mexican food