Description
Delicious tamales filled with a savory mix of vegetables and cheese. A comforting and flavorful dish perfect for any occasion.
Ingredients
Scale
- 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