Vegan Cheese and Jalapeño Tamales

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These vegan cheese and jalapeño tamales are tender warm pockets of corn filled with vegan cheese and pickled jalapeño slices. They are spicy, creamy, and perfect.

History of Tamales

Tamales were called tamalli in náhuatl, meaning wrapped. There are mentions of tamales in historical documents since the beginning of the XVI century. The indigenous people of Mexico filled tamales with various stews and wrapped them in corn husks, just like they do today. They were a communal meal prepared for celebrations and social events. With the arrival of the Spanish, they began to be filled with pork and made with lard.

Why You’ll Love This Recipe

Making vegan tamales is actually quite easy. For this version, we are using Primal Kitchen Avocado Oil instead of lard! The avocado oil is a great substitute for the lard, because of its richness but mild taste, this results in a fluffy masa that makes super tender tamales. For the filling, you can use anything you want, like these potato adobo tamales and red chile jackfruit tamales. The best part of all of this is that they are easy to make. This recipe makes a big batch which is ideal for entertaining over Thanksgiving or Christmas.

Primal Kitchen Foods

I’m always on the lookout for new vegan-friendly products and brands, especially if they help me get dinner on the table quicker. I’ve recently found some that have become a part of my weekly grocery shopping. My absolute favorite is the Primal Kitchen Organic Unsweetened Ketchup which is sweetened with balsamic vinegar, but I also love the Garlic Alfredo Sauce and the Buffalo Sauce.

Primal Kitchen also has a line of oils that I use often like the Avocado Oil that I used for this recipe as well as organic extra virgin olive oil. Use the code DoraPrimal to get a discount and try some of my favorite primal products.

Ingredients

Primal Kitchen Avocado oil: This mild flavored yet rich oil produces a tender tamale. Best of all the oil is non-GMO and Whole 30 certified.

Masa harina: Masa harina is dried nixtamalized corn flour. It is used in Mexico to make tortillas, tamales, sopes, etc. The brand most commonly found is Maseca.

Vegan cheese: My favorite is Field Roast Chao Slices but you can use your preferred cheese.

Jalapeño peppers: I used a can of pickled jalapeño peppers. You can usually find these in the Mexican aisle at the grocery store.

Corn husks: You’ll need to soak these while you prepare the rest of the recipe.

pink plate with jalapeño and cheese corn husk

How To Make Vegan Cheese and Jalapeño Tamales

There’s one thing you have to know about tamales, they are easy to make but incredibly time-consuming. This is why usually they are made with friends and family. In Mexico, we have tamal making parties called tamaladas!

Soak the corn husks in hot water for at least an hour, ensuring they are completely submerged.
Cut the cheese into 1-inch strips, and get your jalapeños ready.
Beat 1 cup of avocado oil with an electric mixer and add 1 1/2 teaspoons baking powder, and 1 tablespoon salt.
Add 2 cups masa harina then 2 cups vegetable stock. After it is completely incorporated, add the other 2 cups masa harina and 2 cups vegetable stock and beat.
Remove the corn husks from the water and set on paper towels. Reserve the largest husks to wrap the tamales and the small ones to line the steamer.
Fill your steamer with water and line the rack and sides with corn husks.
Pull 24 pencil thin strips off of the corn husks and set aside. Take a husk and dry it with a paper towel. Place the husk in your hand with the tapered side away and using a spoon, spread 2-3 tbsp. of the dough onto it, forming a 3 – 4 inch square. Leave a border of at least 3/4 inch on each side of the square.
Place two strips of the cheese and one jalapeño slice on top. Bring the two long sides of the corn husk together and roll them in the same direction around the tamal. Fold down the empty tapered section, forming a closed bottom leaving the top of the tamal open. Tie with a corn husk strip to secure the bottom of the tamal.
Place the tamal in the steamer and repeat this process until you run out of dough and all the tamales are in the steamer. Cover them with a layer of corn husks. Cover the pot and bring to a boil. Turn heat down and cook for 40 minutes. Check the tamales, when they separate easily from the corn husk it means they are done. If they are not done, steam for 10 more minutes and check again.
Remove steamer from the heat and let sit covered for 10 minutes. Uncover and let cool for at least an hour. Don’t be alarmed if the tamales seem really soft. As they cool, they will firm up.

To make these tamales in the instant pot, add the steamer basket, and 1 cup of water, and cook them at high pressure for 25 minutes with a 10-minute natural release.

jalapeño and cheese tamales on a blue plate

Expert Tips and Tricks

If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa and use only 3/4 cup of vegetable stock.
To substitute the coconut oil, use 8 oz. of vegetable oil or vegetable shortening.
For tamales without fat, use 8 oz of cooked, unsweetened pumpkin.
The dough should have the consistency of a thick cake batter. If necessary add more vegetable stock until you reach that consistency.
Taste the dough, and add more salt if necessary. It should be a little bit salty.
If you want to save some time you can make this recipe in 2 days. Day 1 you make the masa, then leave it overnight in the fridge. The following day you add veg stock to get it back to the right consistency them spread and cook the tamales.
For lighter and fluffier tamales, let the dough rest for an hour in the refrigerator. Remove the dough from the fridge and rebeat it, adding enough liquid to get it to the consistency it had before.
If the steamer is not full, fill the empty spaces with more corn husks.

orange tablecloth jalapeño tamales avocado oil

Serving

These vegan cheese and jalapeno tamales taste great served warm straight from the steamer.

Storage

Let them cool down completely laid out on a baking sheet, store them in an air-tight container or silicone bag, and store them in the fridge for up to 5 days or in the freezer for 6 months.

Reheating Tamales

The best way to reheat them is to place them back in the steamer and let them steam for 6 to 8 minutes. But you can also reheat them in the microwave for 30 seconds to a minute with the husk on.

FAQs

Can I use any type of cheese to make these jalapeno and cheese tamales?

Yes, your favorite vegan cheese will work. Just cut into slices.

What is the right consistency for the masa?

The masa should be soft and spreadable.

cheese and jalapeño tamales on a blue plate

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5 from 10 votes