Tamales are very popular in many Latin American countries. Mexican tamales have gone from street food to fancy, now served in the best restaurants in New York. Cheese and Jalapeño tamales, known as Tamales de rajas con queso in Mexico, are a real classic. The natural sweetness and texture of the cheese pairs perfectly with the spicy jalapeño. This is an easy way to make tamales, replacing the original masa with a mixture of corn kernels, corn meal, and coconut oil. These Tropical Queso Fresco and jalapeño tamales are fun to make and give you a total Mexican flavor experience.
- 2 cans corn kernels
- 2 cups yellow cornmeal
- 7 tablespoons coconut oil
- 1 teaspoon salt
- 1 teaspoon baking powder
- 4 cups of Tropical Queso Fresco Mexicano, crumbled
- Sliced pickled jalapeños
- 1/4 cup vegetable or chicken broth
- Corn husks
- Tropical Crema Mexicana
- Cilantro for garnish
- Soak the corn husks in warm water for at least 30 minutes.
- Dough: Place the corn kernels and 1⁄4 cup of broth in a food processor and puree until blended.
- Add in the salt, baking powder, coconut oil and yellow cornmeal, puree again until everything is well blended into a soft and very moist dough.
- Drain the corn husks well.
- Assembling tamales: Grab a corn husk and top with about two tablespoons of the dough. Spread on an even layer. Add crumbled cheese and some jalapeño slices. Bring the sides of the husk towards the center to cover the cheese filling, and then fold the end of the husk towards the center to finish the tamale.
- Add plenty of water to a steamer. Place the tamales in the steamer with the open side up. Cover and cook on medium heat for about 65-80 minutes. Add more water to the steamer if needed.
- Tamales are done when the dough doesn’t stick to the husk. Let them cool before serving.
- Drizzle with Mexican Cream and sprinkle with fresh cilantro.