Vegetable Tamales with Cheese
Vegetable tamales with cheese are a delicious nod to Mexican cuisine, offering a warm, comforting experience that’s hard to resist. I remember the first time I tasted these tamales—the perfect blend of masa, fresh veggies, and savory cheese transported me back to vibrant family gatherings where food brought us all together. Not only are these tamales a wonderful dish for celebrations, they also make for a delightful weeknight meal, perfect for sharing with loved ones.
## Reasons to try it
There are so many reasons to fall in love with vegetable tamales. First off, they’re a wholesome, vegetarian option brimming with flavor from seasonal vegetables and rich cheese that even the staunchest meat-lovers will enjoy. Preparing tamales might sound intimidating, but this recipe is approachable and makes cooking fun. They’re perfect for various occasions—be it a cozy family dinner, a festive gathering, or simply a way to enjoy a Sunday afternoon. Plus, they’re budget-friendly, allowing you to utilize fresh, in-season produce without breaking the bank.
> “I made these tamales for my family gathering, and they were a hit! The combination of flavors was incredible, and everyone asked for seconds!” – A satisfied home chef
## How this recipe comes together
Creating vegetable tamales with cheese is a satisfying process that involves mixing, assembling, and steaming. You'll achieve tender masa that's infused with the vibrant tastes of fresh vegetables and rich cheese. The technique might take a little time, but the end result is absolutely rewarding. Your kitchen will be filled with delicious aromas, making the anticipation to taste them all the more exciting!
## What you’ll need
Gather the following ingredients to whip up this delightful dish:
- 1 kilo masa nixtamalizada
- 200 grams manteca (lard)
- 1 tablespoon royal (a baking powder)
- 1 tablespoon salt
- 500 grams queso Chihuahua, grated
- 3 raw corn kernels
- 4 zucchini, grated
- 4 carrots, grated
- 3 roasted poblano peppers, peeled and seeded, cut into small strips
- 1 bunch spinach, thinly sliced
- 1 cup chicken broth
- 2 packages corn husks, soaked and cleaned
Feel free to swap in any seasonal veggies that catch your eye!
## Step-by-step instructions
1. Begin by beating the manteca until it’s fluffy. This will ensure your tamales are light and airy.
2. Next, add the masa and continue mixing until they’re well combined. You can do this either by hand or with an electric mixer.
3. Add the salt and royal; mix again.
4. Incorporate the raw corn as you continue mixing.
5. Now, it’s time to fold in all the veggies and cheese. Pour in enough chicken broth to create a dough-like texture that’s neither too liquid nor too solid.
6. Lay out your soaked corn husks and spoon about a tablespoon of the masa mixture onto each husk.
7. Carefully fold and close the husk, ensuring the filling is sealed inside.
8. Place them in a steamer and cook for about 1.5 hours or until the masa easily separates from the husk.
9. Serve hot with your favorite hot sauce and refried beans.
## Best ways to enjoy it
These vegetable tamales are best enjoyed hot out of the steamer. Serve them with a side of fresh salsa or tangy crema to elevate their flavor profile. They also pair beautifully with refried beans, providing a hearty and satisfying meal. For a refreshing twist, consider incorporating a vibrant slaw or a simple salad on the side.
## Storage and reheating tips
If you have leftovers (though I doubt it!), store them in an airtight container in the fridge for up to four days. For longer storage, tamales freeze beautifully. Just wrap them in plastic wrap and then place them in a freezer bag. When you’re ready to enjoy them again, it’s best to steam them directly from frozen, adding a little extra steaming time until they’re heated through.
## Helpful cooking tips
1. **Masa Consistency**: The key to great tamales is finding the right consistency for your masa. If it’s too dry, add more chicken broth; too wet and it’ll be hard to form.
2. **Pre-Soak Husks**: Ensure your corn husks are well-soaked to make them pliable. This will prevent tearing during assembly.
3. **Flavor Variations**: Don’t hesitate to get creative with the vegetables you use; sweet potatoes, bell peppers, or even black beans could add unexpected twists.
## Creative twists
You can easily change up this recipe based on what you have on hand—or what you’re craving. Try adding corn or diced tomatoes for added sweetness. For a little kick, consider adding jalapeño or different types of cheese. If you’re feeling adventurous, why not try folding in some fresh herbs like cilantro or basil into your filling for a unique flavor profile?
## Your questions answered
**Q: What is masa nixtamalizada?**
A: Masa nixtamalizada is treated corn dough, primarily used in Mexican recipes like tamales and tortillas. The process of nixtamalization enhances the flavor and nutritional value of the corn.
**Q: Can I make these tamales vegan?**
A: Absolutely! You can substitute the manteca with vegetable shortening and use a dairy-free cheese alternative.
**Q: How long do these tamales keep in the refrigerator?**
A: They will stay fresh in the fridge for about four days when stored correctly in an airtight container.
**Q: Can I use frozen vegetables in this recipe?**
A: Yes, frozen vegetables can work just as well, especially for recipes where they’ll be steamed. Just thaw and drain them before mixing them into your masa.
Cooking Vegetable Tamales with Cheese isn’t just about creating a meal; it’s about sharing a tradition that has been passed down through generations. Enjoy the process and embrace the happiness that comes from delicious food!
Vegetable Tamales with Cheese
A delicious and comforting dish made of masa, fresh vegetables, and savory cheese, perfect for any occasion.
Ingredients
Method
Preparation
- Begin by beating the manteca until it’s fluffy. This will ensure your tamales are light and airy.
- Next, add the masa and continue mixing until they’re well combined. You can do this either by hand or with an electric mixer.
- Add the salt and royal; mix again.
- Incorporate the raw corn as you continue mixing.
- Fold in all the veggies and cheese, pouring in enough chicken broth to create a dough-like texture that’s neither too liquid nor too solid.
- Lay out your soaked corn husks and spoon about a tablespoon of the masa mixture onto each husk.
- Carefully fold and close the husk, ensuring the filling is sealed inside.
- Place them in a steamer and cook for about 1.5 hours or until the masa easily separates from the husk.
Serving
- Serve hot with your favorite hot sauce and refried beans.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 5gSodium: 400mgFiber: 3gSugar: 2g
Notes
These tamales are best enjoyed hot out of the steamer. They also freeze beautifully; wrap them in plastic wrap and place them in a freezer bag for longer storage. Steam them directly from frozen when ready to enjoy.
Tried this recipe?Let us know how it was!
