Quick Chicken-And-Cheese Tamales: A Flavorful Shortcut

The scent of tamales always transports me back to my grandmother’s kitchen. As a child, I remember being mesmerized by the intricate process of spreading masa on corn husks, carefully layering in the filling, and then patiently waiting for the steaming to work its magic. While those traditional tamales hold a special place in my heart, sometimes life calls for a quicker route to that same comforting flavor. That’s where these Quick Chicken-And-Cheese Tamales come in – they offer a delicious shortcut without sacrificing the authentic taste.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: 12 tamales
• Dietary Type: Not Gluten-Free

Ingredients

• 2 cups masa harina
• 1 teaspoon baking powder
• 1 1⁄4 teaspoons kosher salt
• 1 1⁄4 cups cool water
• 1⁄2 cup vegetable shortening, softened (3 ounces)
• 1⁄2 cup chicken stock or 1/2 cup low sodium chicken broth
• 2 1⁄2 cups shredded chicken (from 1 rotisserie chicken)
• 1⁄4 lb sharp cheddar cheese, shredded (1 packed cup)
• 1⁄2 cup chopped fresh cilantro
• 2 scallions, finely chopped
• Hot sauce, for serving

Equipment Needed

• Food processor
• Large bowl
• 12-inch-square sheets of plastic wrap (12)
• Large bamboo steamer or other steamer

Instructions

1. Begin by preparing the masa. In a food processor, combine the masa harina, baking powder, and kosher salt. Pulse these dry ingredients until they are well mixed.
2. With the food processor running, slowly add the cool water and pulse until the masa harina is moistened. It should start to come together into a coarse dough.
3. Add the softened vegetable shortening to the food processor in clumps. Drizzle in the chicken stock or low sodium chicken broth.
4. Process the mixture until it forms a smooth and evenly blended dough. You may need to stop the food processor occasionally to scrape down the sides of the bowl to ensure everything is incorporated.
5. Transfer the prepared masa dough to a large bowl.
6. Now, incorporate the filling ingredients. Stir in the shredded chicken (from a rotisserie chicken works perfectly), shredded cheddar cheese, chopped fresh cilantro, and finely chopped scallions into the masa dough. Make sure the ingredients are evenly distributed throughout the dough.
7. Tear twelve 12-inch-square sheets of plastic wrap. These will be used to form the tamales.
8. Working with 6 sheets of plastic wrap at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet.
9. With lightly moistened hands, press the tamale mixture into a 4-by-2-inch rectangle, about 1/2 inch thick. Wetting your hands prevents the dough from sticking.
10. Fold up the squares of plastic around the tamales, twist the ends securely, and then fold them under to make packets. This creates a tight seal around the tamale.
11. Repeat steps 8-10 to form the remaining tamales.
12. Arrange the tamales seam side down in the bottom of a large bamboo steamer (or other steamer). Ensure there is enough space between the tamales for the steam to circulate.
13. Steam the tamales over 2 inches of boiling water for 25 minutes. Keep an eye on the water level and add more if needed.
14. After steaming for 25 minutes, carefully remove the tamales from the steamer.
15. Cut the ends of the plastic-wrapped packets and slide the tamales out onto a platter.
16. Serve the tamales hot with your favorite hot sauce.

Expert Tips & Tricks

• Don’t over-process the masa: Over-processing can lead to a tough tamale. Stop as soon as the dough is smooth.
• Use room temperature ingredients: Softened shortening is much easier to incorporate into the masa.
• Adjust the cheese to your liking: Feel free to use a different type of cheese, such as Monterey Jack or pepper jack, for a different flavor profile.
• Make ahead: The tamale mixture can be prepared ahead of time and stored in the refrigerator for up to 24 hours.
• To test for doneness: The tamales should feel firm to the touch. If they are still soft, steam them for a few more minutes.

Serving & Storage Suggestions

Serve these Quick Chicken-And-Cheese Tamales hot, straight from the steamer. They pair perfectly with a dollop of sour cream or a drizzle of your favorite hot sauce. You can also serve them alongside a fresh salsa or a simple salad for a complete meal.

Leftover tamales can be stored in the refrigerator for up to 3 days. To reheat, you can steam them again for a few minutes, microwave them with a damp paper towel, or pan-fry them until heated through. You can also freeze them for up to 2 months. Thaw them in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	375.4 kcal	N/A
Calories from Fat	225 g	60%
Total Fat	25 g	38%
Saturated Fat	9.2 g	45%
Cholesterol	20.4 mg	6%
Sodium	574.1 mg	23%
Total Carbohydrate	30.5 g	10%
Dietary Fiber	0.2 g	0%
Sugars	0.5 g	2%
Protein	8.9 g	17%

Variations & Substitutions

• Spicy Tamales: Add diced jalapeños or a pinch of cayenne pepper to the tamale mixture for a spicy kick.
• Vegetarian Tamales: Substitute the chicken with black beans, corn, and zucchini for a vegetarian version.
• Different Cheese: Experiment with different types of cheese, such as Oaxaca or queso fresco, for a unique flavor.
• Corn Husks: If you prefer a more traditional tamale, you can use corn husks instead of plastic wrap. Just soak the husks in hot water for 30 minutes before using.

FAQs (Frequently Asked Questions)

Q: Can I use masa for tortillas instead of masa harina?
A: Masa for tortillas is coarser and will result in a different texture. It’s best to stick with masa harina for these tamales.

Q: Can I use lard instead of vegetable shortening?
A: Yes, lard can be used as a substitute for vegetable shortening. It will give the tamales a richer flavor.

Q: How do I prevent the tamales from sticking to the plastic wrap?
A: Make sure to lightly moisten your hands before pressing the tamale mixture onto the plastic wrap. This will prevent the dough from sticking.

Q: Can I bake these tamales instead of steaming them?
A: While steaming is recommended for the best texture, you can bake them in a preheated oven at 350°F (175°C) for about 30-40 minutes, or until heated through. Wrap them tightly in foil to prevent them from drying out.

Q: How long do the tamales need to steam?
A: Steam the tamales over 2 inches of boiling water for 25 minutes. If they are still soft, steam them for a few more minutes.

Final Thoughts

These Quick Chicken-And-Cheese Tamales are a fantastic way to enjoy the flavors of traditional tamales without spending hours in the kitchen. They’re perfect for a quick weeknight dinner or a casual gathering with friends. Don’t hesitate to experiment with different fillings and spices to create your own signature version. I encourage you to give this recipe a try and share your feedback! Perhaps you can pair them with a refreshing Mexican beer or a vibrant margarita for a truly festive experience.