Recipe by MC Baker
These tamales are a great base recipe that can actually be used with a meat filling instead, but this jalapeno, cheese and tomato filling is really amazing.
Top Review by confectionist
Amazing! I make these in batches of 3 so I can freeze them and whip them out when I don't feel like cooking. They are so delicious that I won't even eat tamales in restaraunts anymore! I do my own filling of Black olives, green chiles, black beans, cheddar, cilantro and corn...mmmmm!
- 473.18 ml masa corn flour
- 118.29 ml butter, cubed
- 4.92 ml salt
- 0.25 ml sugar
- 118.29 ml broth
- 4.92 ml baking powder
- 1.23 ml black pepper
- 591.47 ml corn (fresh or thawed frozen will work)
- 354.88 ml cheddar cheese (mexican cheese is better, reserve about half for filling)
- 113.39 g roasted chilies (fresh roasted skinless peppers work too)
- 2 tomatoes, deseeded, pealed and sliced (can immerse in boiling water for 20 seconds, and then ice water to loosen skins)
- parchment paper or corn husk
Directions See How It's Made
- In a food processor blend corn and cheese until corn is in nearly a meal consistency.
- Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed.
- Add broth and mix until just smooth.
- Place about 2 tbsp of mixture into soaked corn husk or parchment paper.
- Fill with some cheese, slices of roasted chili pepper and tomatoes.
- Close parchment paper or corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales.
- Roll wrapper closed, roll and fold over ends and set aside.
- Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.