Ingredient Swaps I Recommend
Canned or frozen yellow corn can be used for this recipe. I find the hint of sweetness from the yellow corn really compliments the spice and smokiness of the peppers. If you prefer a less sweet tamale, use white corn. Serrano and jalapeño peppers are spicy. If you prefer milder tamales, replace a few of each with more poblano peppers or only use poblano peppers.If Monterey cheese is not available, any melting cheese will work. Mozzarella, cheddar, asadero, or Oaxaca cheeses are all great options.
Make It Vegan
Make these tamales vegan, by replacing the cheese with a strip of peeled, raw gold or russet potato. The potato will soften and absorb the flavors of the filling as the tamale steams. Also, omit the sour cream or replace with a vegan sour cream for serving.
How to Plan Ahead
The filling can be made ahead of time and refrigerated for up to 2 days or frozen for up to 4 weeks. In fact, I recommend making the filling 1 day ahead and keeping it refrigerated until you are ready to assemble the tamales. Although not required, a cold filling is easier to work with and sticks firmly to the masa. Need more advanced planning or making a large amount of tamales for a gathering? Assemble the tamales up to 3 months ahead, wrap them individually with parchment paper, and freeze them in zip top freezer bags, uncooked. Steam the tamales the day before you plan to serve them, cooked directly from the freezer with the parchment paper wrap still on. Simply add an extra hour of cooking time.
The Best Way to Reheat Tamales
Leftover tamales can be reheated in the microwave with or without the husk. My favorite way to reheat tamales is on the comal, a metal griddle, until the husk develops charred spots. The tamale gets crispy almost burned edges—the best, especially with a fried egg on top. For vegetarian tamales, use vegetable shortening or oil instead of lard in the masa.
Sour cream Homemade or store-bought salsa verde Chopped cilantro
Place the peppers under the broiler for 20 minutes, turning them every 5 minutes with tongs. Char them evenly all around. You can also roast the peppers directly on a gas stove burner. It’ll take more time and attention because the peppers will need to be constantly turned as direct contact with the flame roasts them unevenly and may cause the skins to turn to ash if not watched carefully. Plus, there will likely be a lot of smoke so open the windows! Transfer the charred peppers into a clean plastic bag or glass container with a lid. Seal tightly and let them steam for 10 minutes. Chop the peppers into 1/2-inch pieces. Set it aside. Remove the pan from the heat and set aside to cool to room temperature. Lay a husk on a flat surface, smooth-side up and the pointy side away from you. Scoop about 1/3 cup masa and use a spoon to spread it onto the wider bottom half of the husk, leaving a 1/2-inch border around the bottom and side edges. Place about 3 tablespoons of the vegetable filling and a strip of cheese on the center of the masa. If you have a small husk, you may need to use less filling. There are two options for folding the tamale: The first option is to fold the husk in half lengthwise. Then, fold it half again lengthwise. Fold the pointy end up towards the wider end, and fasten with a strip of corn husk by tying it around the tamale so that it stays folded. The second option is to fold one of the long sides over the filling, but not all the way to the other side. Then fold the other long side over it and fold the pointy end up towards the wider end. Fasten with a strip of corn husk tied around the tamale. I prefer the first option because I find it easier. Plus, the cooked tamale unwraps with more ease. Both methods are acceptable—it’s a matter of preference. Repeat until all the masa and filling are used. You will get about 24 tamales. Line the steamer basket with a layer of husks. If your steamer is large like mine, place a heat-proof bowl upside down in the center. This will help keep tamales from tipping over. Place the tamales in the steamer basket upright, leaning against each other, the bowl (if using), and the pot. Cover the tamales with any remaining corn husks and then a clean kitchen towel. Cover the pot tightly with the lid. After 90 minutes, turn off the heat and let the tamales rest for 20 minutes in the steamer. To check for doneness, carefully remove a tamale from the pot with tongs and unwrap it. Please be very careful! The pot will be filled with steam and the kitchen towel covering the tamales will be very hot. The husk should easily detach from masa. Right out of the steamer, the tamale will be soft and wet. It will firm up and dry out after it rests a bit. Serve the tamales with a dollop of sour cream, salsa verde, and a sprinkle of chopped cilantro. Cooked tamales can last 3 to 4 days in the fridge and up to 6 months in the freezer. After cooking the tamales, let them cool completely. Then, pack them in zip top freezer bags for storing. Did you love the recipe? Leave us stars below!
