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Cheese & Jalapeno Tamales

Cheese and Jalapeno Tamales

Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Mexican
Servings 20 tamales


  • 3 ¼ cups instant corn masa
  • 2 ½ teaspoons salt
  • 1 ½ teaspoons baking powder
  • 1 cup canola oil
  • 2 cups vegetable broth
  • 15 jalapenos or 5 poblano peppers
  • 1 ½ - 2 cups pepper jack cheese
  • Approximately 20 dried corn husks


  • Begin by preparing the corn husks:
  • Place the husks in a large bowl (or the bowl of your Instant Pot) and cover with hot water. Weigh down so they are submerged. An Instant Pot Trivet works perfectly for this. Set aside for 30-60 minutes.
  • Make the filling:
  • Combine the corn masa, salt, baking powder, canola and vegetable broth in a bowl. Work together with your hands until it forms a soft dough. Set aside while the husks soak.
  • Place the jalapenos (or poblano peppers) on a sheet pan and spray lightly with olive oil spray. Roast at 425 for 20-30 minutes until the skin browns and blisters. Remove to a bowl and cover for around 5 minutes to steam. Peel off the charred skin, seed and dice the peppers.
  • Assemble the tamales:
  • Lay out a tamale wrapper. Add about ¼ cup of the masa filling, a sprinkling of the jalapenos and some of the cheese.
  • Fold the top and bottom down and roll-up burrito style-trust me-this is the easiest way to do it.
  • Cook the tamales:
  • Add a trivet insert and 1 cup of water to the Instant Pot. Set to “steam” for 25 minutes. Allow a natural pressure release of 10 minutes before opening the lid.
  • Fill a steamer pot with water and a steamer insert, cover and set at medium high. Steam for 60-90 minutes until the dough is cooked through.