Goat Cheese Tamales: A Taste of the Southwest

I remember the first time I tried a tamale. It wasn’t at some fancy restaurant, but at a humble street fair in Santa Fe. The aroma of roasted corn and simmering spices hung heavy in the air, beckoning me closer. I watched as a woman, her hands weathered but nimble, deftly unfurled a corn husk to reveal a fluffy, savory bundle. That first bite, filled with the earthy sweetness of corn and a hint of chili, transported me. Ever since, I’ve been captivated by the magic of tamales, eager to explore their endless variations. These Goat Cheese Tamales, with their creamy tang and subtle sweetness, are my own ode to that culinary revelation.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 4-6
• Yield: Variable, depending on tamale size
• Dietary Type: Vegetarian

Ingredients

• 2 cups masa harina
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 2/3 tablespoons butter, room temperature
• 5 tablespoons vegetable shortening
• 1/4 cup goat cheese
• 1 cup warm water
• 1 1/4 cups roasted corn
• Dried corn husks

Equipment Needed

• Mixing bowl
• Electric mixer with paddle attachment
• Steamer basket or insert
• Large pot with lid

Instructions

1. In a mixing bowl, combine the masa harina, baking powder, and salt. Ensure all dry ingredients are well distributed for even rising and flavor.

2. Using the paddle attachment of an electric mixer, add the room temperature butter, goat cheese, and vegetable shortening to the dry ingredients. Room temperature butter will incorporate much easier, yielding a smoother dough.

3. Mix on high speed for 3 minutes. This step is crucial for aerating the dough and creating a light, fluffy texture.

4. Add the warm water and beat at low speed for 2 minutes. The warm water helps hydrate the masa harina, bringing the dough together.

5. Scrape down the bowl to ensure all ingredients are evenly incorporated.

6. Add the roasted corn and beat for 1 minute more, just until the corn is evenly distributed throughout the masa. Avoid overmixing at this stage, as it can make the tamales tough.

7. Wrap the dough in plastic wrap and allow it to rest for 30 minutes. This resting period allows the masa harina to fully hydrate, resulting in a more tender tamale.

8. Prepare the corn husks. If the husks are dry and brittle, they need to be softened. Soak the dried corn husks in warm water for at least 30 minutes, or until they are pliable. This makes them easier to work with when assembling the tamales. You will also need strips of re-hydrated husk to tie off the ends of the tamales.

9. On an open, dried, and re-hydrated corn husk, spread 4 oz. of masa in a large circle in the middle of the husk. Be careful not to spread the masa too thin, as it will tear during steaming.

10. Roll the husk from the sides to encase the masa filling.

11. Using strips of re-hydrated husk, tie off both ends tightly. This will prevent the filling from escaping during steaming.

12. Steam the tamales for 30 minutes. To steam, place the tamales upright in a steamer basket set inside a large pot with simmering water. Make sure the water level is below the steamer basket. Cover the pot tightly with a lid. Ensure the water doesn’t evaporate during the steaming process; add more water if necessary.

13. Serve hot, topped with ancho mole sauce and a side of salsa fresca.

Expert Tips & Tricks

• Roasting the corn before adding it to the dough intensifies its flavor and adds a subtle smokiness. You can roast the corn in the oven or on the grill.
• Don’t be afraid to experiment with different types of goat cheese. A mild goat cheese will provide a creamy tang, while a more aged goat cheese will add a sharper flavor.
• For a richer flavor, you can add a small amount of cream cheese or mascarpone to the masa dough.
• If the dough seems too dry, add a tablespoon of warm water at a time until it reaches the desired consistency. It should be moist but not sticky.
• To test for doneness, remove one tamale from the steamer and unwrap it. The masa should be firm and cooked through. If it’s still sticky, continue steaming for another 5-10 minutes.

Serving & Storage Suggestions

These goat cheese tamales are best served hot, straight from the steamer. They pair beautifully with a rich mole sauce and a refreshing salsa fresca. Consider adding a dollop of Mexican crema or a sprinkle of cotija cheese for extra flavor and presentation.

Leftover tamales can be stored in the refrigerator for up to 3 days. To reheat, wrap them in a damp paper towel and microwave for 1-2 minutes, or steam them for 10-15 minutes until heated through.

For longer storage, freeze the cooked tamales. Wrap them individually in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat frozen tamales, thaw them in the refrigerator overnight and then steam or microwave as described above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	473.6 kcal	N/A
Calories from Fat	238 g	50%
Total Fat	26.5 g	40%
Saturated Fat	9.9 g	49%
Cholesterol	20.4 mg	6%
Sodium	784.8 mg	32%
Total Carbohydrate	56.8 g	18%
Dietary Fiber	1.4 g	5%
Sugars	1.6 g	6%
Protein	7.1 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a spicier kick, add a pinch of cayenne pepper or some finely chopped jalapenos to the masa dough.
• If you don’t have access to roasted corn, you can use canned corn, but be sure to drain it well.
• For a vegetarian option, you can substitute vegetable broth for the water in the dough.
• Experiment with different types of fillings. Consider adding black beans, sweet potatoes, or roasted vegetables.
• For a vegan version, replace the butter and goat cheese with vegan butter and vegan cream cheese substitutes.

FAQs (Frequently Asked Questions)

Q: Can I make the masa dough ahead of time?
A: Yes, you can prepare the masa dough up to 24 hours in advance. Store it in the refrigerator, tightly wrapped in plastic wrap. Bring it to room temperature before using.

Q: How do I know if the tamales are done steaming?
A: The tamales are done when the masa is firm to the touch and pulls away easily from the corn husk.

Q: Can I bake these tamales instead of steaming them?
A: Steaming is the preferred method for cooking tamales, as it helps them retain their moisture and achieve a fluffy texture. Baking can result in dry tamales.

Q: Can I use fresh corn instead of roasted corn?
A: While you can use fresh corn, roasting it first will enhance the flavor and add a desirable smokiness to the tamales.

Q: What if I don’t have corn husks?
A: If you can’t find corn husks, you can use parchment paper as a substitute, although the flavor will be slightly different.

Final Thoughts

These Goat Cheese Tamales are more than just a recipe; they’re an invitation to explore the rich culinary traditions of the Southwest. With their creamy, tangy filling and subtle sweetness, they’re sure to delight your taste buds and transport you to a sun-drenched desert landscape. So gather your ingredients, roll up your sleeves, and embark on this culinary adventure. And once you’ve tasted the fruits of your labor, don’t hesitate to share your creations and your experiences. Pair them with a crisp margarita and good company for a truly unforgettable meal. Buen provecho!