Cheesy Chard Tamales

Mayte Rueda
Tasty and easy, these cheesy chard tamales are what Mexican food dreams are made of! These veggie tamales are a healthy take on classic tamales recipes. Wrapped in chard leaves and stuffed with Manchego cheese, these delicious tamales are served with a spicy tomato and chile serrano sauce for a spicy hint. You must try them!
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Ingredients
4
Portions
  • some vegetable oil, for the sauce
  • 3/4 cups onion, finely chopped, for the sauce
  • 1 1/2 cups tomato, finely chopped, for the sauce
  • 1/2 cups serrano chile, sliced, for the sauce
  • 1/4 cups cilantro, finely chopped, for the sauce
  • some salt
  • 3/4 cups vegetable shortening
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups corn masa flour, for the tamales
  • some water
  • some salt
  • 2 bunches swiss chard
  • some water, hot
  • 1 cup Manchego cheese, cut into strips
Preparation
50 mins
40 mins
Easy
  • In a skillet over medium heat, heat vegetable oil and cook onion and tomato for 3 minutes or until their juices are released. Using a masher, mash vegetables. Add chile and cilantro and season with salt. Cook for 5 more minutes and set aside.
  • For the tamal dough: In a bowl, mix vegetable shortening, salt, and baking powder until smooth and fluffy. Add masa mix for tamales and water little by little alternating. The texture must be thick but pliable. Set aside.
  • Soak chards in hot water for some seconds until softened.
  • For assembling the tamales: Place chard leaves slightly on top of each other. Spread a spoonful of tamal dough on the chard leaves and place some cheese strips. Wrap tamales. Repeat until all the ingredients are used up.
  • Steam tamales for about 30 minutes. If deemed necessary, previously wrap chard tamales in aluminum foil. Once cooked through, let sit for 10 minutes until firm.
  • Serve cheesy chard tamales with sauce.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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