(Tamales de Verduras con Queso)
Yield: About 30–35 tamales

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🧺 Ingredients:

• 1 kg (2.2 lbs) nixtamalized masa (corn dough, fresh or instant prepared masa)

• 200 g (7 oz) lard (or vegetable shortening for a vegetarian version)

• 1 tbsp baking powder

• 1 tbsp salt

• 500 g (1.1 lbs) shredded Chihuahua cheese (or mozzarella/Monterey Jack as substitutes)

• 3 raw corn cobs, kernels removed

• 4 zucchinis, grated

• 4 carrots, grated

• 3 poblano peppers, roasted, peeled, seeded, and cut into strips

• 1 bunch of spinach, finely sliced

• 1 cup chicken broth (or vegetable broth)

• 2 packs of corn husks, soaked in warm water and cleaned

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🥣 Step-by-Step Instructions:

1. Prepare the Filling:

• In a large bowl, mix the grated zucchini, grated carrots, corn kernels, poblano pepper strips, and sliced spinach.

• Add the shredded cheese and mix gently to combine. Set aside.

2. Make the Masa (Tamale Dough):

• In a large mixing bowl, beat the lard with a hand mixer or stand mixer until it becomes light and fluffy.

• Gradually add the masa, baking powder, and salt. Continue beating.

• Slowly pour in the chicken broth while mixing until the dough is soft but not too runny. It should be smooth and spreadable.

• To test: Drop a small ball of dough in cold water. If it floats, it’s ready. If not, continue beating to incorporate more air.

3. Assemble the Tamales:

• Take a soaked corn husk and pat it dry.

• Spread 1–2 tablespoons of masa in the center, forming a rectangle (leaving space on the edges).

• Add 1–2 tablespoons of the veggie and cheese filling in the center of the masa.

• Fold the sides of the husk inward over the filling, then fold the bottom up. Tie with a strip of husk if desired.

4. Steam the Tamales:

• Place a steamer rack in a large pot with water below the rack level.

• Stand the tamales upright, open end facing up.

• Cover with a damp cloth or extra husks, and cover the pot with a lid.

• Steam over medium heat for 1.5 to 2 hours. Check occasionally to add water if needed.

• Tamales are done when the masa separates easily from the husk and feels firm.

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🌮 To Serve:

• Let tamales rest for 10 minutes before serving.

• Serve with:

  • Mexican crema or sour cream

  • Salsa verde or roja

  • Sliced avocado or guacamole

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✅ Tips:

• You can prepare and freeze uncooked tamales — steam them directly from frozen (add extra time).

• Feel free to substitute or add mushrooms, bell peppers, or cooked black beans for extra protein.

• Use vegetable broth for a fully vegetarian version.

Enjoy your homemade vegetable and cheese tamales — hearty, wholesome, and full of flavor! 🌽🧀🥬