Tamales with Cheese and Jalapeño Recipe

Name: Tamales with Cheese and Jalapeño Recipe
Ingredients: 20 dried corn husks, with 4 reserved for covering the tamales; 1 medium steamer pot; 1⅓ cups vegetable shortening; 4 cups instant corn masa for tamales; 2⅔ cups vegetable broth; 2 tsp. baking powder; 2 tsp. kosher salt; 2 Tbsp. vegetable oil; 1 cup white onion, sliced into half-moons; 1 Tbsp. garlic, minced; 8 jalapeños, halved, deseeded, and deveined; ½ tsp. kosher salt; ¼ tsp. ground black pepper; 3 cups V&V Supremo® Chihuahua® Brand Cheese or V&V Supremo® Shredded Mexican 3 Cheese Blend; 1 (15 oz.) V&V Supremo® Crema Supremo® Brand Mexican Sour Cream; 1 (14 oz.) V&V Supremo® Queso Fresco, crumbled

www.vvsupremo.com

Make tamales with cheese and jalapeño for a simple, flavorful take on a beloved Latin American tradition with melty cheese and mild heat.

View full recipe on www.vvsupremo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vvsupremo.com.

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Ingredients

20 dried corn husks, with 4 reserved for covering the tamales
1 medium steamer pot
1⅓ cups vegetable shortening
4 cups instant corn masa for tamales
2⅔ cups vegetable broth
2 tsp. baking powder
2 tsp. kosher salt
2 Tbsp. vegetable oil
1 cup white onion, sliced into half-moons
1 Tbsp. garlic, minced
8 jalapeños, halved, deseeded, and deveined
½ tsp. kosher salt
¼ tsp. ground black pepper
3 cups V&V Supremo® Chihuahua® Brand Cheese or V&V Supremo® Shredded Mexican 3 Cheese Blend
1 (15 oz.) V&V Supremo® Crema Supremo® Brand Mexican Sour Cream
1 (14 oz.) V&V Supremo® Queso Fresco, crumbled