Peruvian Quinoa Tamales with Chili and Cheese

Name: Peruvian Quinoa Tamales with Chili and Cheese
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8 tamales
Cuisine: Main Course
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 cup fresh corn kernels; 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 jalapeños, seeded and diced; 1 cup shredded cheese (queso fresco or cheddar); 2 cups masa harina; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 cup vegetable shortening; 16 dried cornhusks, soaked in warm water for at least 1 hour

A delicious blend of Andean quinoa with spicy chili and cheesy goodness wrapped in cornhusks.

These quinoa tamales are a Peruvian twist loaded with fresh flavors, spices, and a touch of cheese, which make a unique and flavorful dish that's perfect for any meal.

3 h
8 tamales
Intermediate

Ingredients

For the Quinoa Filling

1 cup quinoa

rinsed and drained

2 cups vegetable broth

1 cup fresh corn kernels

For the Chili-Cheese Mixture

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 jalapeños, seeded and diced

1 cup shredded cheese (queso fresco or cheddar)

For the Masa

2 cups masa harina

1 teaspoon baking powder

1 teaspoon salt

1/2 cup vegetable shortening

For the Tamales

16 dried cornhusks, soaked in warm water for at least 1 hour

Preparation

Preparing the Quinoa Filling

Cook Quinoa

In a medium saucepan, combine quinoa and vegetable broth.

Boil and Simmer

Bring to a boil, then reduce heat to low and cover.

Finish Quinoa

Simmer for 15-20 minutes until the quinoa is fluffy and liquid is absorbed. Stir in fresh corn.

Making the Chili-Cheese Mixture

Sauté Aromatics

Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until translucent.

Add Jalapeños and Cheese

Mix in jalapeños and remove from heat. Stir in shredded cheese.

Cooking Process

Mix the Masa

Combine masa harina, baking powder, and salt. Mix in vegetable shortening until crumbly. Gradually add water until dough is smooth.

Assemble the Tamales

Spread 1/4 cup masa mixture in center of each cornhusk, top with 2 tablespoons quinoa mixture, and 1 tablespoon chili-cheese. Fold sides and ends to enclose.

Steam the Tamales

Arrange tamales standing upright in a steamer basket. Steam over simmering water for about 1.5 hours, until masa is firm.

Plating & Serving