Mouth-Watering Goat Cheese Tamales Recipe

Welcome to my recipe for delicious Goat Cheese Tamales, a perfect blend of Mexican and American cuisine. As a chef specializing in Brazilian and American cuisine, I’ve learned the importance of using fresh, vibrant ingredients to create mouth-watering dishes that make your taste buds dance. And this recipe is no exception!

At first glance, making tamales may seem like a daunting task, but I assure you – it’s easier than it looks! The tamale-making process involves creating a savory filling of goat cheese combined with other flavorful ingredients such as black beans or crimini mushrooms, encased in a soft corn masa shell and then steamed in corn husks until perfectly tender. It’s a labor of love that will be sure to impress your guests at your next gathering or dinner party.

Tamales have always held a special place in my heart as they are the ultimate comfort food that remind me of my childhood spent in Brazil. Here in the United States, tamales have become increasingly popular over the years and are now found all over the country in many different variations.

So if you’re ready to try something new and showcase your culinary skills, let’s get started on this amazing Goat Cheese Tamale recipe that never fails to please!

Why You’ll Love This Recipe

Goat Cheese Tamales
Goat Cheese Tamales

Are you looking to spice up your usual dinner routine and impress your guests with a savory and unique dish? Look no further than these delicious Goat Cheese Tamales!

What sets these tamales apart from traditional varieties is the addition of tangy goat cheese, adding creaminess and depth of flavor to the dish. The recipe can also be easily customized with a vegetarian option by substituting in mushroom and black bean goat cheese filling.

Not only are these tamales flavorful, but they are also a fun activity to make with friends and family. Rolling in the corn husks and steaming them until perfectly tender creates an interactive cooking experience that can be enjoyed by all.

And let’s not forget how versatile this dish is! It can be served for breakfast, lunch, or dinner – eaten on its own as a main course or paired with homemade roasted tomatillo sauce for a tangy kick. These tamales are also perfect for party appetizers or potluck gatherings.

Overall, these Goat Cheese Tamales are sure to impress any palate and add a unique touch to your mealtime. So don’t hesitate, give this recipe a try and see why it’s quickly becoming a fan favorite!

Ingredient List

 Perfectly wrapped Tamales, ready to be devoured!
Perfectly wrapped Tamales, ready to be devoured!

Before jumping into the recipe, let’s take a look at the ingredients list of this Goat Cheese Tamales Recipe. To make this delicious dish, you will need:

For the masa

  • 2 cups masa harina
  • 2 teaspoons baking powder
  • 1/2 tablespoon salt
  • 3/4 cup vegetable shortening or Lard (traditional)
  • Approximately 2 cups warm water or broth

For the filling

  • 1/4 cup olive oil
  • 2 pounds crimini mushrooms, stemmed and cleaned, thinly sliced
  • Salt and pepper to taste
  • 1 large red or yellow onion, finely chopped
  • 8 ounces goat cheese or oaxacan cheese
  • Additional fillings: black bean and goat cheese, sweet corn and goat cheese, mushroom and goat cheese

For assembly

  • Dried cornhusks or banana leaves, soaked in hot water until pliable
  • Filling of your choice

These are all easily found ingredients that can be purchased at your local market. This recipe has a range of fillings that you can choose from, but what makes it unique is the use of goat cheese as a primary ingredient. The contrast between the tangy goat cheese and sweet masa creates a balanced flavor palate that is sure to please even the most discerning of palates.

The Recipe How-To

 Just the right amount of Goat Cheese, creamy and delicious!
Just the right amount of Goat Cheese, creamy and delicious!

Now that we have gathered all the ingredients, let’s move to the recipe how-to to make a delicious goat cheese tamales. With patience and following the steps meticulously, you can create an authentic dish for your loved ones.

Step 1: Corn husks preparation

Start by soaking the corn husks in warm water for at least an hour. This will make them more pliable and easier to fold. Once soaked, rinse and pat dry each corn husk before using them.

Step 2: Mixing masa

In a large mixing bowl, combine 2 cups of masa harina, 2 teaspoons of baking powder, and 1 teaspoon of salt. Mix well using a wooden spatula.

Step 3: Wet ingredients mixture

In another bowl, mix 1 1/2 cups of vegetable shortening with an electric mixer until fluffy. Add 2 cups of hot water or broth and mix until well combined.

Step 4: Combining masa and wet ingredients mixtures

Now we are ready to put together the wet ingredients mixture into the dry masa mixture. Gradually mix these two mixtures with an electric mixer until a dough consistency is formed.

Step 5: Preparing and filling the masa

Take a small ball size amount of masa and flatten it by using your fingers onto the center of each husk (about 2-3 tablespoons). Leave around an inch space at each end to allow folding the ends over each other fully. Add any fillings options: mushroom & goat cheese; black bean & cheese (vegetarian); with roasted butternut squash & black bean; or other combinations. Add your preferred fillings on top of the masa.

Step 6: Folding and tying tamales

Fold over one side then fold over the other side covering all filling options. Finally fold up the narrow end of each husk and then tie the tamale securely using a strip of corn husk or a string.

Step 7: Cooking tamales

Place the tamale in a steamer with open end up. Start by pouring water into a large steamer pot and insert any kind of partition that separates the water from the tamales such as extra corn husks or a colander. Place your tamales vertically over the partition you’ve made, making sure they are standing upright with the opening at the top. Cover them with extra corn husks, then cover the pot tightly with a lid. Cook on medium heat for approximately 45 to 60 minutes.

Step 8: Checking that Tamales are cooked

After cooking, remove one tamale from the steamer and check whether it readily separates from its husk for doneness. If it is easily plucked from its husk, your tamales are now ready to enjoy.

Now, indulge yourself in these mouth-watering tamales!

Substitutions and Variations

 The Masa has the perfect texture and flavor!
The Masa has the perfect texture and flavor!

One of the joys of cooking is experimenting with different ingredients and flavors. Here are some substitutions and variations to try with the Goat Cheese Tamales Recipe:

– Cheese: If you’re not a goat cheese lover, you can substitute it for other types of cheese, such as ricotta or oaxacan cheese. You can also use a combination of different cheeses to create a unique flavor.

– Vegetarian: The recipe can be adapted easily to make vegetarian tamales by using vegetable shortening instead of lard and using water or broth instead of chicken or goat broth.

– Meat fillings: For meat lovers, you can replace the cheese filling with different types of cooked meat, such as pork or chicken. You can also add spicy chorizo to give it a kick.

– Vegetable fillings: To make it even healthier, you can substitute the cheese filling for vegetables like butternut squash or poblano peppers. You can also add black beans or mushrooms for a heartier vegetarian option.

– Mole tamales: Try making tamales mole by adding mole verde or mole rojo to the masa dough before assembly

– Appetizer tamales: Make mini cheese tamales and serve with a spicy shrimp or roasted tomatillo sauce on top for a fancy appetizer option.

Remember that these substitutions should only be attempted after mastering the basic recipe first. Who knows, maybe your twists will become an essential addition to your family’s favorite recipes!

Serving and Pairing

 All the ingredients blend together for a mouthwatering flavor!
All the ingredients blend together for a mouthwatering flavor!

Now comes the fun part of serving and pairing the goat cheese tamales with your favorite sides! These cheesy tamales are perfect for any time of day, whether it’s a hearty breakfast, a mid-day lunch or dinner, or even as an appetizer at a party. With their rich and creamy nature, they pair well with a variety of flavors and textures.

One classic pairing is to serve the tamales with some Mexican rice and black beans. The mild flavor of the rice complements the tangy goat cheese while the spicy beans add some heat to balance out the richness. You can also experiment with other traditional Mexican sides like guacamole, salsa or pico de gallo.

For a more unique twist on the typical Mexican-inspired sides, try serving these tamales with grilled vegetables such as zucchini, bell peppers, and onions. The smoky flavors of the grilled veggies will complement the earthy and slightly gamey essence of the goat cheese.

If you want to take this recipe internationally, try pairing your goat cheese tamales with Brazilian-style cooked collard greens or sweet potato mash for a fusion-style dish.

For beverages, nothing goes better with tamales than a nice cold beer; go for an Amber Ale if you’re going spicy or something lighter like a Pilsner if you went for a milder version. For non-alcoholic options, freshly squeezed limeade or aguas frescas are both great options to balance out the flavors.

No matter how you choose to serve or pair them, these goat cheese tamales are sure to be a crowd-pleaser that will leave everyone’s taste buds satisfied.

Make-Ahead, Storing and Reheating

 The perfect snack for anytime of the day!
The perfect snack for anytime of the day!

Now that you’ve made these delicious goat cheese tamales, you might be wondering how to store and reheat them. Lucky for you, these tamales are the perfect make-ahead dish for busy weeknights or for entertaining guests.

To store your tamales, place them in an airtight container in the refrigerator for up to four days. If you want to freeze them, wrap each tamale individually in plastic wrap and aluminum foil before placing them in an airtight container or freezer-safe bag. They will last up to three months in the freezer.

When you’re ready to reheat your tamales, there are a few options. If you stored them in the refrigerator, simply remove them from the container and microwave for one to two minutes until heated through. If reheating from frozen, let them thaw overnight before microwaving or steaming.

For a more authentic taste and texture, try steaming your tamales. First, place them in a steamer basket set over a pot of boiling water. Cover with a lid and steam for 10-15 minutes. You can also wrap them in damp paper towels or cloth and microwave for one to two minutes.

These tamales also hold up well as leftovers and can be eaten cold for an on-the-go breakfast or lunch option. Just make sure to store them properly according to the instructions above.

Overall, these goat cheese tamales are versatile and easy to store and reheat, making them a great go-to dish for any occasion.

Tips for Perfect Results

 Enjoy a little bit of Brazil and Mexico in one dish!
Enjoy a little bit of Brazil and Mexico in one dish!

Making goat cheese tamales can be a bit tricky, but with the right tips, you can achieve perfect results every time. Here are some pointers to help you make the most delicious and authentic tamales.

Firstly, ensure that your masa harina is fresh and not expired. Using old or stale Masa harina can lead to dry or crumbly texture in your tamales. Also, don’t skip on the salt, as it brings out the flavors of the ingredients in the filling.

It’s essential to soak your corn husks before using them. They should be soaked until they’re soft and pliable enough to work with easily. You can soak them overnight, or for at least 30 minutes before using them.

When filling your tamales, keep in mind that less is more. Overfilling them can cause them to break open during cooking. Similarly, be sure to spread the filling evenly across the masa dough to ensure that each bite has a balance of flavors.

Wrapping your tamales can be a bit intimidating for those new to tamale making. However, it’s essential to wrap them tightly but not too tight as they need room to expand during cooking. You also want to make sure there are no holes or gaps in your tamale wraps as this can cause water and steam to seep into your filling.

Finally, after cooking, let your tamales rest for at least 5 minutes before serving. This allows the masa dough to set and ensures that each tamale has an even texture throughout.

By following these tips, you’ll be well on your way to creating mouth-watering goat cheese tamales that will impress even the most discerning tamale connoisseurs.


Before we conclude this recipe article, let’s address some of the frequently asked questions about making delicious goat cheese tamales. It’s normal to have questions and concerns when trying out a new recipe, and I’m here to help you achieve the best results possible with your goat cheese tamale creation. Let’s dive into answering some of your burning questions!

What is the secret to moist tamales?

To ensure your tamales are tender and packed with flavor, it is important to generously incorporate fat into the recipe. Lard is a common ingredient in traditional Mexican cuisine, but if you prefer a vegetarian version, you can substitute it with shortening or softened butter.

What makes tamales better?

To ensure the optimal texture and flavor of the masa, it is crucial to incorporate a sufficient amount of fat. While lard is the classic option, various other fats can be used, such as corn, canola, vegetable oil, coconut oil, or butter. Once the fat has been added, it is important to mix the dough until it becomes light and airy. This step is essential for achieving a fluffy texture once the dough is cooked. Lastly, when preparing the filling, it’s essential not to hold back on the salt as it greatly contributes to the final taste.

Do you add anything to prepared masa for tamales?

Masa Harina is a type of flour that can quickly be made into a dough by adding water or broth. Consider it as a “instant” flour that can be used in a variety of dishes including tortillas, tamales, sopes, gorditas, tylaudas and hurraches.

How long do you soak corn husks before making tamales?

To ensure the corn husks don’t split when shaping the tamales, it’s essential to soak them in hot water for at least an hour beforehand. To complete this step, fill a spacious container with hot water and place the corn husks in the water. To keep the husks below the surface of the water, use a heavy bowl as a weight.

Bottom Line

So there you have it – my recipe for delicious and savory goat cheese tamales! Whether you’re a fan of traditional tamales or want to try something new, this recipe is sure to satisfy your cravings.

So go ahead and experiment with different fillings and variations, from spicy shrimp to roasted tomatillo sauce, to make these tamales truly your own. And remember, you don’t have to be a professional chef to create amazing flavors and meals – all you need is a little creativity and a lot of passion!

So get cooking and enjoy the rich flavor and texture of these cheese tamales! If you have any questions or comments, feel free to let me know below. Happy cooking!

Goat Cheese Tamales

Goat Cheese Tamales Recipe

This recipe was found at where it was credited to Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest. Serve with Mole Sauce and Salsa Fresca.
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Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine Mexican
Calories 473.6 kcal


  • 2 cups masa harina
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 2/3 tablespoons butter, room temperature
  • 5 tablespoons vegetable shortening
  • 1/4 cup goat cheese
  • 1 cup warm water
  • 1 1/4 cups roasted corn


  • Combine masa, baking powder, and salt in mixing bowl.
  • Using the paddle attachment of an electric mixer, add butter, cheese, and shortening.
  • Mix at high speed for 3 minutes-- add water and beat at low speed for 2 minutes.
  • Scrape bowl and add corn -- beat for 1 minute more.
  • Wrap dough and allow to rest for 30 minutes.
  • On an open dried corn husk, spread 4oz. masa in a large circle in the middle of husk.
  • Roll from the sides.
  • Using strips of re-hydrated husk, tie off both ends tightly.
  • Steam for 30 minutes.
  • Serve and top with ancho mole sauce and a side of salsa fresca.

Add Your Own Notes


Serving: 127gCalories: 473.6kcalCarbohydrates: 56.8gProtein: 7.1gFat: 26.5gSaturated Fat: 9.9gCholesterol: 20.4mgSodium: 784.8mgFiber: 1.4gSugar: 1.6g
Keyword < 4 Hours, Mexican
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.