Beans and cheese, a tried-and-true combination, star in these easy, classic tamales.
What to buy: Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets.
Corn husks can be found at Latin markets.
Game plan: The dough (see our tamale masa recipe) and filling can be made up to 2 days in advance and refrigerated in a covered container. Alternatively, you can form the tamales up to 1 day ahead and keep them covered in the refrigerator until ready to steam and serve.
To help you make the perfect tamale, see our step-by-step guide to forming tamales.
This recipe was featured as part of our Tamales for the Holidays project.
by Jen Wheeler | Knowing how to grill corn on the cob is a necessary summer skill, so with Labor Day fast approaching...
by David Watsky | Wondering what to do with your extra cherries? These sweet and savory cherry recipes should help...