Name: Bacon-Wrapped Jalapeño Tamales (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 12
Cuisine: Mexican
Ingredients: 3 cups Masa Harina; 1 1/2 cups Chicken Broth; 1/2 cup Lard or Vegetable Shortening; 1 tsp Baking Powder; 1 tsp Salt; 8 oz Cream Cheese-softened; 1 cup Monterey Jack Cheese-shredded; 6 Jalapeños-seeded and minced; 12 slices Bacon

Recipe tier

Masa
3 cups 720 mL Masa Harina
1 1/2 cups 360 mL Chicken Broth
1/2 cup 120 mL Lard or Vegetable Shortening
1 tsp 5 mL Baking Powder
1 tsp 5 mL Salt
Filling
8 oz 225 g Cream Cheese-softened
1 cup 240 mL Monterey Jack Cheese-shredded
6 N/A Jalapeños-seeded and minced
Bacon
12 slices N/A Bacon

Equipment

Large Bowl
Steamer
Corn Husks

Instructions

🎙️ Cook with voice coach

Prepare the Masa: In a large bowl, combine Masa Harina, Chicken Broth, Lard or Vegetable Shortening, Baking Powder, and Salt. Mix until a soft, pliable dough forms. If the dough is too dry, add more broth, one tablespoon at a time. If it's too wet, add more Masa Harina, one tablespoon at a time.
Make the Filling: In a separate bowl, combine Cream Cheese and Monterey Jack Cheese. Mix well. Stir in the minced Jalapeños.
Assemble the Tamales: Spread a thin layer of Masa onto a corn husk. Place a spoonful of Filling in the center. Fold the corn husk over the filling, creating a tamale shape. Secure with a strip of corn husk if needed.
Wrap with Bacon: Wrap each tamale with a slice of Bacon.
Steam the Tamales: Place the tamales upright in a steamer basket. Add water to the pot, ensuring it doesn't touch the tamales. Cover and steam for 1.5 to 2 hours, or until the Masa is firm and pulls away from the husk.
Serve: Carefully remove the tamales from the steamer and serve hot.

Nutrition per serving

Calories 450