Steamed Corn and Cheese Tamales with Oaxacan Chilies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft steamed tamales filled with Oaxacan cheese and roasted chilies wrapped in corn husks, perfect for a comforting meal. This mexican-inspired vegetarian (vegetarian) ready in about 140 minutes pairs dried corn husks, masa harina, vegetable shortening for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 10, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 50 min Cook: 90 min Serves 10 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 20 dried corn husks in warm water for 30 minutes until pliable.
  2. Step 2: Toast 4 dried guajillo chilies in a dry skillet over medium heat for 1-2 minutes until fragrant; remove stems and seeds, then soak in 1 cup hot water for 15 minutes.
  3. Step 3: Blend soaked chilies with 2 cloves garlic and 1 tbsp vegetable oil until smooth; stir in 1/4 cup chopped cilantro and set aside.
  4. Step 4: In a large bowl, beat 1 cup vegetable shortening with 1 1/2 tsp salt and 2 tsp baking powder until fluffy; gradually add 3 cups masa harina alternated with 2 1/2 cups hot chicken broth, mixing until a soft dough forms.
  5. Step 5: Spread about 3 tbsp masa dough evenly on the smooth side of each soaked corn husk, leaving a 1-inch border; top each with a strip of 12 oz quesillo cheese and a spoonful of the chili sauce.
  6. Step 6: Fold the sides of the husk over the filling, then fold up the bottom end to seal; place tamales upright in a steamer basket.
  7. Step 7: Steam tamales over boiling water for 1 to 1 1/2 hours, checking occasionally to add water as needed, until the masa is firm and pulls away easily from the husks.
  8. Step 8: Serve hot with lime wedges on the side for squeezing.

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Frequently asked questions

How long does Steamed Corn and Cheese Tamales with Oaxacan Chilies take to make?

Total time is about 140 minutes (50 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Corn and Cheese Tamales with Oaxacan Chilies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried corn husks from drying out.

Can I substitute ingredients in Steamed Corn and Cheese Tamales with Oaxacan Chilies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Corn and Cheese Tamales with Oaxacan Chilies for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Steamed Corn and Cheese Tamales with Oaxacan Chilies vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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