It's been a tumultuous year since I posted over a year ago. We no longer travel and settled north of San Antonio. I'll explain it all real soon, but I don't want to talk about that today. I'd rather share my recipe for Cream Cheese and Jalapeno tamales.
I started making tamales a few years back because I spent a fortune buying them so I decided to teach myself so I can have an endless supply. The first time I had cream cheese and jalapeno tamales (or any tamale at all) was Delia's tamales in Mission TX. Everyone knows and loves their tamales, just ask any Texan. Mine don't compare, but I take great pleasure in spending the day making them. I also make traditional pork tamales, but these are by far my favorite!
Let's get started:
You will need basic ingredients such as lard (shortening will do, but not as authentic), corn husks, cream cheese and jalapenos. You can season the masa with garlic powder, paprika, chili powder or even taco seasoning mix.
Soak the corn husks in warm water for about 1/2 hour until softened. Since they float, weight them down with something heavy so they remain submerged. Like a can or brick wrapped in foil.
While the husks are soaking, make the masa. Mix equal amounts of masa harina and warm stock or water (I used about 4 cups), and your seasonings. I used 1tsp baking powder,1 Tbl garlic powder, 1 Tbl paprika, 1 Tbl chili powder. Use your imagination! The masa should be the consistency of peanut butter. Add more masa harina or broth to get the right consistency.
Now make the filling. I used 2 blocks of cream cheese, 3 large jalapenos and 1/2 large onion. I chopped the jalapenos and onion in a hand chopper then add the cream cheese. I don't remove the seeds from the peppers because that's where all the heat is! Of course you might feel differently so the seeds can be removed. Use gloves, trust me. Mix well.
Now it's time to assemble. Place your bowl of masa, filling and soaked husks within easy reach. Spoons are handy and a masa spreader is helpful. Work on a cutting board, easier to clean up. A large plate to hold all your delicious tamales!
Here's how to assemble:
Pick a husk and dry it off with a clean towel.
Spread masa on the husk. You can use a masa spreader or the back of a wet spoon. Spread the husk out so you cover the folds too. Don't spread the masa to the side edges since you'll waste a lot when you roll them up. Place filling in the center.
To roll, fold the husk so the masa meets, then roll it up tightly. Fold the bottom up and tie with a strip of husk (it's pretty strong). I tie my tamales because the are more manageable and don't unfold while steaming.
Pack them upright in a tall pot with a steamer in the bottom. This prevents the tamales from touching the water. Place a couple pennies in the pot. If they stop rattling, you need to add more water.
When the water starts boiling, turn heat down to medium low and steam for 2 hours.
Remove lid to let tamales cool. Remove and eat immediately (!) or freeze them if you have restraint. Enjoy!
