Goat Cheese Tamales
Delight your taste buds with these irresistible Goat Cheese Tamales, a bold twist on a classic Mexican favorite! Featuring a light and fluffy masa dough enriched with butter or lard, these tamales are filled with creamy, tangy goat cheese, roasted red peppers, and a touch of fresh cilantro for a burst of vibrant flavor. Perfectly spiced and easily customizable with a hint of jalapeño, they’re wrapped in softened corn husks and steamed to perfection, resulting in a tender, mouthwatering treat. Whether you’re hosting a festive gathering or craving comfort food with a twist, this recipe is a surefire crowd-pleaser. Pair these savory tamales with your favorite salsa or a side of guacamole for a meal that’s as satisfying as it is unique. Ideal for vegetarian-friendly Mexican nights or any occasion that calls for a dish with a creative, gourmet flair.
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Recipe Information
Ingredients
- 20 pieces Dried corn husks
- 2 cups Masa harina
- 1.5 cups Vegetable or chicken broth
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened) or lard
- 8 ounces Goat cheese (crumbled)
- 0.5 cup Roasted red peppers (diced)
- 2 tablespoons Fresh cilantro (chopped)
- 1 piece Jalapeño (finely minced, optional)
Instructions
Soak the dried corn husks in warm water for at least 30 minutes to soften. Keep them submerged by placing something heavy on top.
In a large mixing bowl, combine masa harina, baking powder, and salt.
Add the vegetable or chicken broth gradually to the masa mixture, stirring until it forms a smooth dough that's soft but not sticky.
In a separate bowl, beat the softened butter or lard until fluffy and light using an electric mixer or a whisk.
Mix the whipped butter or lard into the masa dough until fully combined. The dough should feel light and spreadable.
In a small bowl, combine the crumbled goat cheese, diced roasted red peppers, chopped cilantro, and minced jalapeño (if using). Mix well.
Take one softened corn husk and pat it dry. Spread about 2-3 tablespoons of the masa dough onto the center of the husk, leaving about 1-2 inches at the top and bottom and ½ inch on the sides.
Place a tablespoon of the goat cheese filling in the center of the masa dough. Fold the sides of the corn husk inward, wrapping the dough around the filling, then fold the bottom end up to secure.
Repeat this process with the remaining husks, masa dough, and filling.
Arrange the tamales upright in a steamer basket, with the open ends facing up. If needed, use crumpled aluminum foil to keep them standing.
Steam the tamales over simmering water for about 90 minutes, checking occasionally to make sure there's enough water in the pot. The tamale dough should feel firm and easily separate from the husk when done.
Remove the tamales from the steamer and let them rest for 10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 4759 mg | 207% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 9.3 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 993 mg | 76% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1040 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
