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 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

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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.

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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