Mexican chilli and cheese tamales

Ingredients

• 1 packdried corn husks
• 2 tbsp (30 ml)GOYA® corn oil
• ¼ cup (about 30 g)plain flour
• 1 packet mixed with 1 cup (240 ml) waterGOYA® chicken-flavoured stock powder
• 1 canGOYA® Mexican-style green salsa
• 8 oz (227 g), about 2 cups (480 ml)grated Oaxaca cheese, or mozzarella or Muenster
• 5jalapeños from 1 can (11 oz / 312 g) of GOYA® pickled jalapeños, stemmed, deseeded and quartered lengthways
• 3½ cups (about 420 g)GOYA® Masarica masa harina
• 2 cups (480 ml)hot water
• 1⅓ cups (about 300 g; around 10 oz / 283 g)lard, at room temperature
• 1½ tsp (about 6 g)baking powder
• 1 tsp (about 5 g)salt
• 1 packet mixed with 1 cup (240 ml) waterGOYA® chicken-flavoured stock powder
• to tasteMexican crema (optional)
• to tasteshredded cabbage (optional)
• to tasteGOYA® green salsa (optional)

Instructions

1. 1

   Soak the husks

   Bring a large pot of water to the boil over a medium-high heat, then take it off the heat. Add the corn husks, weighing them down with a heatproof plate so they stay submerged. Soak for at least 30 minutes and up to 2 hours, until flexible, then drain. Set aside 20 large husks, about 15 cm wide and 15 cm long; overlap smaller ones if needed to make pieces large enough.

2. 2

   Make the filling

   Heat the oil in a small pot over a medium-high heat and stir in the flour. Cook, stirring occasionally, for about 1 minute, until combined and bubbling. Add the chicken stock and green salsa, then bring to the boil, stirring often, until smooth and thick. Take the pot off the heat, stir in the cheese until melted, and leave to cool. Set the jalapeño strips aside in a small bowl.

3. 3

   Mix the masa

   In a medium bowl, combine the masa harina and hot water; knead by hand until smooth and soft. Cover with a damp towel and set aside. In a mixer bowl or a medium bowl for a hand mixer, beat the lard, baking powder and salt on medium-high for about 3 minutes, until light and glossy, scraping down the sides. Add the reserved masa in 3 batches, beating and scraping the bowl after each addition. Beat for about 1 minute more, until soft and fluffy. To test it, drop ½ teaspoon of masa into a small cup of cold water; if it floats, it is ready. If not, beat on high for 1 more minute. Reduce the mixer to low, add the chicken stock and mix until fully incorporated; the masa should have the texture of soft cake batter.

4. 4

   Fill the husks

   Lay the reserved husks flat with the wide end on your right and the narrow end on your left. Put ¼ cup of masa in the centre of the wide end and spread it with a spatula into a 10 cm square, taking it to the right edge while keeping the outer edges raised. Add about 1½ tablespoons of cheese filling to the centre and top with jalapeño strips.

5. 5

   Wrap the tamales

   Bring the two long sides of each husk together so the masa encloses the filling, then roll in the same direction to seal. Fold up the empty bottom section, leaving the top open, and secure the fold with kitchen string or strips of spare husk. Stand each tamal open-end up in a steamer. Repeat with the remaining husks, masa and filling to make 20 tamales.

What are Mexican tamales?

Tamales are a traditional Mexican dish made by wrapping a masa mixture and filling in corn husks, then cooking them in the husks. They are often part of family gatherings and celebrations, where preparation can be shared among several cooks.

This version pairs a soft, lard-enriched masa with a creamy filling of green salsa and Oaxaca cheese. Pickled jalapeños add a tangy, spicy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 7g protein, 21g carbs, 18g fat.

The masa harina supplies most of the carbohydrates, while the lard and cheese contribute much of the fat; the cheese also provides protein. For a more balanced plate, serve a tamal with shredded cabbage or a fresh vegetable side.

Why soak the husks?

Flexible husks are easier to fold around the masa without tearing. Soak them for at least 30 minutes, and keep them submerged with a heatproof plate.

Building the filling

Flour: cooking it briefly in the oil helps the sauce thicken once the stock and salsa go in. Stir regularly as the mixture heats so it becomes smooth.

Cheese: take the pot off the heat before stirring in the grated cheese. It should melt into the hot sauce; leave the filling to cool before assembling.

Jalapeños: keeping the strips separate makes it easier to distribute them across the tamales. Removing the seeds helps tone down their heat.

Getting the masa texture right

Whipped lard: beating it with the baking powder and salt until light and glossy helps give the masa a soft texture. Scrape the bowl between additions so the mixture combines evenly.

Consistency: add the masa in three batches, then incorporate the stock on low speed. The finished mixture should resemble soft cake batter, not a firm dough.

Filling and folding

Spread the masa into a square on the wide end of the husk, leaving the outer edges raised. Keep the filling centred so it is enclosed when you bring the long sides together.

Roll the sides to seal, then fold up the empty bottom end. Leave the top open and place each tamal open-end up in the steamer, as directed in the method.

A note on cooking

The supplied method ends after the tamales are arranged in the steamer and does not give a steaming time or doneness test. Follow the original publisher’s cooking instructions before serving; don’t assume the assembled tamales are ready to eat.

When planning the meal, allow time for soaking, preparing the filling and masa, and assembling the tamales. The recipe gives no total preparation or cooking time.

How to serve them

Serve the cooked tamales with optional Mexican crema, shredded cabbage and green salsa. These toppings add coolness, crunch and extra tang to the rich filling.

They work well as part of a shared meal with beans or a fresh salad alongside. Keep the toppings separate so everyone can add them to taste.

Recipe notes & tips

• Use a plate to keep the corn husks submerged while they soak.
• Let the cheese filling cool before spreading it over the masa.
• Scrape down the mixer bowl after each addition of masa.
• Use the cold-water float test to check the masa texture.
• Keep the jalapeño strips nearby while assembling for even distribution.

Variations

• Change the cheese: use mozzarella or Muenster in place of Oaxaca cheese.
• Adjust the heat: use fewer jalapeño strips for a milder filling.
• Add a topping: finish the cooked tamales with Mexican crema.
• Bring crunch: serve with shredded cabbage on the side or on top.
• Add more salsa: serve with extra green salsa for a sharper finish.

Common mistakes to avoid

• Dry husks: soak them until flexible so they fold without cracking.
• Lumpy filling: stir frequently as the stock and salsa come to the boil.
• Overheated cheese: remove the pot from the heat before adding the cheese.
• Dense masa: beat the lard until light and glossy before adding the masa.
• Loose wrapping: bring the long sides together and roll to seal before folding the bottom.

How to store

The recipe does not give storage or reheating instructions. Once cooked, refrigerate leftovers promptly in a covered container and reheat until piping hot throughout; follow food-safety guidance for storage time.

Frequently asked questions