Three Cheese Tamales
Our favorite new food paring is simple, masa and cheese. When you put a variety of cheeses in the center of a tube of masa - a tamale is born!
We worked days and days eating dozens and dozens of cheese tamales just to get the perfect combination for this recipe. Thanks to that research -- we'd rather be eating our Queso Tamale than the cheese enchiladas we grew up on at our other favorite Mexican restaurant in Fort Worth. Put some sides, or just some chips and salsa with our Queso Tamales and you get really happy people!
It only takes an hour to cook tamales in a steamer. Any kind of steamer pot with a lid will work. It is OK to steam frozen tamales. The steam will perfectly thaw the tamales and cook them.
The tamales can be frozen and put directly into the steamer. Once your steamer is steaming rapidly we suggest breifly turning off the heat to safely load the tamales in the steamer. Same goes for removing the tamales from the steamer. Turn the steamer off - safety first!
The tamales will come wrapped in foil and plastic wrap. Remove the plastic and leave the tamales in the foil. Put the foil packages into the steamer for approximatly 1 hour.
The way to check if the tamales are finished cooking is to unwrap a corn husk on one of the tamales. If the masa sticks to the corn husk then the tamales need to steam longer.