Make delicious Pressure Cooker Tamales de Rajas con Queso with cheese and pickled jalapenos. Quick, authentic, and perfect for any fiesta!

Fiery Fiesta in Your Pressure Cooker: Spicy Cheese Tamales with Pickled Jalapenos!

Indulge in the ultimate Mexican delight with these Pressure Cooker Tamales de Rajas con Queso (Cheese Tamales with Sliced Pickled Jalapenos). Prepare to ignite your taste buds with the authentic flavors and mouthwatering spice of this traditional dish!

Let’s face it, who can resist the allure of Mexican cuisine? From zesty salsas to hearty Instant Pot Posole and delightful Instant Pot Rice Pudding for dessert, it’s a flavor fiesta you’ll want to be a part of!

This fantastic recipe hails from the culinary expertise of Guadalupe and her mom, cooked to perfection in a Fissler Souspreme Multi-Pot—a modern electric pressure cooker that brings convenience to the kitchen, just like the famous Instant Pot.

For an extra kick of deliciousness, don’t miss the opportunity to pair these heavenly tamales with our mouthwatering Chile Verde sauce recipe. It’s a match made in flavor heaven!

If you’re hungry for more scrumptious pressure cooker recipes, explore our Pinterest Instant Pot board, where you’ll uncover a treasure trove of delightful dishes like these Cheese Tamales with Pickled Jalapenos. Prepare for a culinary journey that will leave you craving for more! Get your pressure cooker ready—it’s time to turn up the heat!

 

 

Pressure Cooker Cheese Tamales with Sliced Pickled Jalapenos

Servings: 6-8 Tamales

Prep Time: 45 minutes

Cooking Time: 40 minutes

Ingredients:

• 2 cups Maseca Tamales (Instant Corn Masa mix) corn flour
• 1 1/3 cups warm water
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2/3 cups lard or vegetable shortening or vegetable oil
• 12 corn husks
• 10 ounces Queso Fresco (you will only use around half of the cheese)
• 1 (12 ounces) can Sliced Pickled Jalapenos

How to Make Instant Pot Cheese Tamales with Sliced Pickled Jalapenos

Instructions:

1. In a large mixing bowl, combine the corn flour, baking powder, and salt to make the masa batter.
2. Add the lard, shortening, or vegetable oil to the dry ingredients and mix until a dough-like consistency is achieved.
3. Slowly add the warm water while continuing to mix until the dough becomes sticky but not too firm. Add more water if needed in small amounts.
4. In a separate bowl, soak the corn husks in hot water for about 30 minutes or until they soften and become pliable for folding.
5. Cut the Queso Fresco into 1-inch x 3-inch slices.
6. Open the can of Sliced Pickled Jalapenos and set aside the desired amount of slices for the tamales.
7. Take one soaked corn husk and spread an even layer of the masa mixture onto it.
8. In the center of the masa, place a slice of Queso Fresco and some pickled jalapeno slices.
9. Carefully fold the corn husk inwards towards the center, enclosing the filling completely.
10. In your pressure cooker, add a steamer basket and pour about ½ inch of water into the pot.
11. Arrange the tamales on top of the steamer basket in a single layer.
12. Close the pressure cooker and make sure it’s sealed properly.
13. Select the steamer option on the pressure cooker and set the cooking time to 40 minutes on HIGH.
14. Allow the pressure cooker to work its magic as you impatiently wait for the tamales to cook.
15. Once the cooking time is up, perform a quick-release to release the pressure.
16. Carefully open the pressure cooker and remove the steamer basket with the cooked tamales.
17. Let the tamales cool slightly before serving.

Tips:

• Make sure the masa dough has a sticky consistency, as it should be pliable enough for easy spreading on the corn husks.
• When spreading the masa, leave enough space at the edges to allow for folding.
• Customize the filling by adding other ingredients like shredded chicken or pork for variation.
• To avoid tamales sticking together, arrange them in a single layer in the steamer basket.
• Serve the tamales with additional salsa or guacamole for a delightful burst of flavor.

Enjoy these irresistibly delicious Pressure Cooker Cheese Tamales with Sliced Pickled Jalapenos, perfect for any fiesta or family gathering! Delight in the authentic flavors of Mexico with this easy-to-follow recipe that will leave your taste buds dancing!

Guadalupe’s Guide for Instant Pot Cheese Tamales with Sliced Pickled Jalapenos

For the masa batter, I mostly followed the recommended recipe on the side of the packaging to make it easier.

Mix corn flour, baking powder, and salt in a large mixing bowl.

Add the lard, shortening, or vegetable oil to your mix and begin mashing or stirring into the cornflour mixture.

Once it creates a dough-like consistency, slowly start adding in your water while you are still mixing.

Your dough will have a sticky consistency and should not be really firm.

Add more water if needed in small amounts..

In a separate bowl, soak your corn husk in hot water for about 30 minutes or until they soften and you are able to manipulate them into folding.

Cut your cheese into slices into pieces 1-inch x 3-inches.

Open your can of jalapenos and get as many or as little slices that you would like to use.

Grab one of the corn husks and spread the masa mixture onto it evenly.

In the center, you will add the cheese and some slices of jalapeno.

 

Start folding the corn husk inwards towards the center.

In your pressure cooker, add a steamer basket and about ½ inch of water.

Start adding your tamales on top of the basket.

Once all of them are added, close your pot and SEAL.

Choose the steamer option and change the time to 40 minutes on HIGH.

Impatiently wait for tamales to cook.

Quick-release when they are done.

Enjoy!

Frequently Asked Questions (FAQs) for Pressure Cooker Cheese Tamales with Sliced Pickled Jalapenos

Q1: Can I use fresh jalapenos instead of pickled ones for this recipe? A1: While pickled jalapenos add a tangy and flavorful kick to the tamales, you can certainly use fresh jalapenos if you prefer. Just ensure to remove the seeds and slice them thinly to balance the spice level.

Q2: What can I substitute lard or shortening with for a healthier option? A2: If you prefer a healthier alternative, you can replace lard or vegetable shortening with vegetable oil. The texture and taste might vary slightly, but it will still yield delicious tamales.

Q3: Can I make the masa batter in advance and refrigerate it for later use? A3: Absolutely! You can prepare the masa batter ahead of time and store it in the refrigerator for up to 24 hours. Just ensure to cover it tightly with plastic wrap to prevent it from drying out.

Q4: How do I know if the tamales are done cooking in the pressure cooker? A4: After the 40-minute cooking time on HIGH, perform a quick-release to release the pressure. Open the pressure cooker carefully and check the tamales for a firm and cooked texture. The masa should be fully cooked, and the cheese should be melted and gooey.

Q5: Can I freeze the cooked tamales for later consumption? A5: Yes, you can freeze the cooked tamales. Allow them to cool completely, then wrap them individually in plastic wrap or aluminum foil. Place them in an airtight container or freezer bags and store them in the freezer for up to three months. When ready to enjoy, reheat the frozen tamales in the microwave or steam them for a few minutes.

Q6: Can I steam the tamales without a steamer basket in the pressure cooker? A6: If you don’t have a steamer basket, you can create a makeshift steamer by crumpling aluminum foil and placing it at the bottom of the pressure cooker. Arrange the tamales on top of the foil, ensuring they’re not touching the water directly.

Q7: Are these tamales gluten-free? A7: Yes, these tamales are gluten-free, as they are made with Maseca Tamales, which is an instant corn masa mix without wheat flour.

Q8: Can I use other types of cheese for this recipe? A8: Certainly! While Queso Fresco adds a delightful taste, you can experiment with other cheeses like Oaxaca cheese, Monterey Jack, or Cheddar for a different flavor profile.

Q9: How long will the prepared masa stay fresh before making tamales? A9: If you prepare the masa in advance, it will stay fresh in the refrigerator for up to 24 hours. Make sure to cover it well to prevent it from drying out.

Q10: Can I make this recipe in a traditional steamer instead of a pressure cooker? A10: Yes, you can use a traditional stovetop steamer to cook the tamales. Simply arrange them in the steamer and steam them over medium heat for about 1 to 1.5 hours or until fully cooked.