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Pressure Cooker Tamales de Rajas con Queso (Cheese Tamales with Sliced Pickled Jalapenos)

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These pressure cooker tamales de rajas con queso (cheese tamales with sliced pickled jalapenos) are authentic and delicious.

I mean, who doesn’t love Mexican food?

From the salsa to Instant Pot Posole followed by Instant Pot Rice Pudding for dessert–count me in!

This recipe comes from Guadalupe and her mom in a Fissler Souspreme Multi-Pot, which is an electric pressure cooker like the Instant Pot.

You’ll start with a basic masa mix to make the traditional tamale and then fill with cheese and slices of pickled jalapenos. 

Try these with this Chile Verde sauce recipe for extra oomph of deliciousness.

You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker Cheese Tamales with Pickled Jalapenos!

 pressure cooker tamales de rajas con queso (cheese tamales with sliced pickled jalapenos) stacked in husks ready to eat

 

Pressure Cooker Cheese Tamales with Sliced Pickled Jalapenos

Ingredients

2 Cups Maseca Tamales (Instant Corn Masa mix) corn flour

1 1/3 cups of warm water

1 Tablespoon baking powder 

1 teaspoon salt

2/3 cups of 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

 Instant Pot Cheese Tamales with Sliced Pickled Jalapenos offer the traditional tamale outside and inside cheese and pickled jalapenos.

 

Directions:

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..

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

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.

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!

Start adding your tamales on top of the basket.

These Instant Pot Cheese Tamales with Sliced Pickled Jalapenos offer the traditional tamale outside and inside cheese and pickled jalapenos.

Instant Pot Cheese Tamales with Pickled Jalapenos

Yield: About 36 tamalies
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

For these authentic Instant Pot Cheese Tamales with Pickled Jalapenos, You’ll start with a basic masa mix to make the traditional tamale and then fill with cheese and slices of pickled jalapenos. 

Ingredients

  • 2 Cups Maseca Tamales (Instant Corn Masa mix) corn flour
  • 1 1/3 cups of warm water
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cups of 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

Instructions

  1. Mix corn flour, baking powder, and salt in a large mixing bowl.
  2. Add the lard, shortening, or vegetable oil to your mix and begin mashing or stirring into the corn flour mixture.
  3. Once it creates a dough like consistency, slowly start adding in your water while you are still mixing.
  4. Your dough will have a sticky consistency and should not be really firm.
  5. Add more water if needed in small amounts.
  6. 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.
  7. Cut your cheese into slices into pieces 1-inch x 3-inches.
  8. Open your can of jalapenos and get as many or as little slices that you would like to use.
  9. Grab one of the corn husks and spread the masa mixture onto it evenly.
  10. In the center, you will add the cheese and some slices of jalapeno.Start folding the corn husk inwards towards the center.
  11. In your pressure cooker, add a steamer basket and about ½ inch of water.
  12. Start adding your tamales on top of the basket.Once all of them are added, close your pot and SEAL.
  13. Choose the steamer option and change the time to 40 minutes on HIGH.

Impatiently wait for tamales to cook.

  1. Quick release when they are done.
  2. Enjoy!

Notes

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

Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 170mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 4g

Nutritional Information may not be accurate

Did you make this recipe?

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