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Three-Cheese Tamales with Chicken Soup

Prep 10 min
Total 2 hr 15 min
Ingredients 11
Servings 8

During the colder months, our go-to meal at home is a steamy bowl of soup served with a sandwich. It's a combination that keeps us warm from the inside out. Today, I added a little twist of my own: instead of serving it with a sandwich, I will pair this soup with cheese tamales. These tamales are soft, warm and filled with three types of cheeses. Top with your favorite salsa and enjoy a full meal!

Ingredients

For the tamales:

12-15 corn husks for tamales
1/2 cup vegetable shortening
1 cup flour for tamales
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup Progresso™ Chicken Broth
4 oz panela cheese, in 2 inch long and 1/2 inch wide strips
4 oz fresh cheese, in 2 inch long and 1/2 inch wide strips
4 oz Peper Jack cheese, in 2 inch long and 1/2 inch wide strips
Salsa, to taste

For the soup:

2 cans (18.5 oz) Progresso™ reduced sodium soup Roasted Chicken Noodle

Directions

1

For the tamales: Boil water in a large pot. Immerse the corn husks for 45 minutes. Remove them and drain.
2

To prepare the dough, beat the shortening until fully soft, for about 1-2 minutes. Add flour, salt, baking powder and chicken broth. Mix with a wooden spoon or hands until fully combined. The consistency should be sticky. If your dough is dry, add 1-2 more teaspoons of chicken broth. After mixing, your dough should look slightly pale and grainy, but soft enough to spread it.
3

Grab a corn husk. Place the thickest part on your palm. Put about 1 1/2 tablespoons of dough on top, spread starting at the middle and covering the thick part of the husk. Put a string of each of the 3 cheeses in the middle, fold one of the sides of the husk towards the center, and close it by folding the other side on top of the other one. Grab the lower part of the husk and fold it. Place your tamal on a dish and repeat with the rest.
4

With your hands, tear part of the husk to form strings. Use the strings to tie up the tamales.
5

Pour water in a steamer or tamale steamer. Make sure the water doesn't go through the rack; the tamales should not be in contact with the water. Place 4-5 husks at the bottom of the steamer rack. Put the tamales vertically, one by one, with the open side up. Cover with the remaining husks and with a damp cloth on top.
6

Cover and steam for 1 hour on medium or medium-high heat. Check regularly to make sure the water doesn't evaporate.
7

Carefully open the steamer to let the tamales cool a bit.
8

For the soup: Open the cans of soup, pour them in a pot and heat on medium heat.
9

Serve a few tamales with salsa and a bowl of soup.
10

Enjoy!

For a spicy touch, add your chile of choice over the cheeses.
If you prefer a vegetarian version, serve with Progresso™ lentil soup.

No nutrition information available for this recipe

During the colder months, our go-to meal at home is a steamy bowl of soup served with a sandwich. It's a combination that keeps us warm from the inside out. Today, I added a little twist of my own: instead of serving it with a sandwich, I will pair this soup with cheese tamales. These tamales are soft, warm and filled with three types of cheeses. Top with your favorite salsa and enjoy a full meal!