Can I make these tamales ahead of time?
Yes, you can prepare the masa and assemble the tamales, then refrigerate them for up to 24 hours before steaming.
BREAKFAST
Guatemalan Corn and Cheese Tamales (Tamalitos de Elote con Queso)
These savory Guatemalan corn and cheese tamales, known as Tamalitos de Elote con Queso, are a delightful breakfast or snack. Made with fresh corn masa and filled with melty cheese, they offer a taste of authentic Central American comfort food.
HOW TO MAKE IT
Let's cook.
01
Drain the soaked corn husks and pat them dry. Set aside.
02
In a food processor, combine the fresh corn kernels, masa harina, melted butter, milk, salt, and sugar. Process until a smooth, thick masa forms. You may need to scrape down the sides occasionally.
03
Place about 2-3 tablespoons of the corn masa onto the wider end of a corn husk. Spread it evenly to form a rectangle, leaving space at the edges.
04
Place 2-3 cubes of cheese in the center of the masa.
05
Fold the sides of the corn husk over the masa and cheese, then fold the narrow end up to create a sealed packet. Repeat with the remaining masa, cheese, and corn husks.
06
Arrange the tamales upright in a steamer basket. Ensure they are not packed too tightly to allow steam circulation.
07
Place the steamer basket over a pot of simmering water. Cover tightly and steam for 45 minutes to 1 hour, or until the masa is firm and easily separates from the husk. Check the water level periodically and add more if needed.
08
Carefully remove the tamales from the steamer. Let them cool for 5-10 minutes before serving.
09
Unwrap and enjoy your warm, cheesy tamales.
About This Recipe
These savory Guatemalan corn and cheese tamales, known as Tamalitos de Elote con Queso, are a delightful breakfast or snack. Made with fresh corn masa and filled with melty cheese, they offer a taste of authentic Central American comfort food.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of cinnamon or a small amount of finely chopped jalapeño to the masa. Ensure your corn husks are well-soaked to prevent tearing during wrapping.
Easy Substitutions
If fresh corn is unavailable, you can use frozen corn kernels, thawed and drained well. For a different cheese flavor, try a mild cheddar or Monterey Jack. Banana leaves can be used instead of corn husks for wrapping, providing a slightly different aroma.
Storage & Reheating
Store leftover tamales in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 10-15 minutes or microwaving until warmed through.
Serving Suggestions
Serve these tamales warm with a side of fresh salsa, a dollop of sour cream or crema, and a sprinkle of chopped cilantro. They also pair wonderfully with a cup of hot coffee or a refreshing fruit juice for a complete breakfast.
Common Mistakes
Overfilling the husks can lead to tamales that burst during steaming; use only 2-3 tablespoons of masa. Not soaking corn husks long enough makes them brittle and difficult to fold. Packing tamales too tightly in the steamer can prevent even cooking; leave some space for steam to circulate. Not steaming long enough will result in a gummy, undercooked masa.
Frequently Asked Questions
Can I freeze these tamales?
Absolutely! Once steamed and cooled, wrap individual tamales tightly in plastic wrap and then foil. Freeze for up to 3 months. Reheat from frozen by steaming for 20-25 minutes.
What if I don't have a steamer?
You can improvise by placing a heat-proof colander or a metal rack inside a large pot with about 1-2 inches of water. Ensure the water doesn't touch the tamales.
MORE TO KNOW
Achieving the perfect masa consistency is key for these tamales. If your masa feels too dry after processing, add a tablespoon of milk at a time until it's pliable but not sticky. If it's too wet, add a little more masa harina. The tamales are cooked when the masa pulls away cleanly from the corn husk. If it sticks, continue steaming for another 10-15 minutes.
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