Goat Cheese and Fig Tamales with Balsamic Glaze

Elegant and flavorful tamales filled with creamy goat cheese and sweet figs, drizzled with balsamic glaze for a touch of acidity. A perfect snack or appetizer.

Prep Time

25 minutes

Total Time

60 minutes

Calories

435 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.36/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsMasa Harina(Instant corn masa flour)

£2.50

1.5cupsVegetable Broth(Warm)

£0.60

1teaspoonBaking Powder

£0.10

0.5teaspoonSalt

£0.01

0.5cupVegetable Shortening(Or lard, softened)

£0.75

6ouncesGoat Cheese(Soft goat cheese, crumbled)

£3.50

0.5cupDried Figs(Chopped)

£2.00

12countCorn Husks(Soaked in hot water for at least 30 minutes)

£4.00

2tablespoonsBalsamic Glaze(For drizzling)

£0.50

1tablespoonHoney(optional, to sweeten the goat cheese)

£0.20

Total Cost

£14.16

£2.36 per serving

Instructions

1.
Soak the corn husks in hot water for at least 30 minutes to soften them.
2.
In a large bowl, combine the masa harina, baking powder, and salt. Gradually add the warm vegetable broth, mixing until a smooth dough forms.
3.
In a separate bowl, beat the softened vegetable shortening until light and fluffy. Gradually add the shortening to the masa mixture and beat until well combined. The masa should be light and airy. If desired, add the honey to the goat cheese and mix thoroughly.
4.
Gently fold the crumbled goat cheese and chopped dried figs into the masa mixture.
5.
Remove the softened corn husks from the water and pat them dry. Spread a thin layer of the masa mixture onto each corn husk, leaving about 1 inch of space at the edges.
6.
Fold the sides of the corn husk towards the center, and then fold up the bottom to create a sealed packet.
7.
Place the tamales upright in a steamer basket or tamale steamer set over a pot of boiling water. Make sure the water level is below the steamer basket.
8.
Cover the steamer and steam the tamales for 30-35 minutes, or until the masa is firm and easily pulls away from the corn husk.
9.
Carefully remove the tamales from the steamer and let them cool slightly before opening.
10.
Drizzle each tamale with balsamic glaze before serving.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (180g)

435 kcal / 1820 kJ

Carbs

50g

19% of RDA

Fat

22g

31% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

14 g

16% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a richer flavor, use lard instead of vegetable shortening.

Adjust the amount of goat cheese and figs to your preference.

If the masa is too dry, add more vegetable broth, a tablespoon at a time, until it reaches the desired consistency.

To test if the tamales are done, remove one and let it cool slightly. If the masa pulls away easily from the husk, they are ready.

Leftover tamales can be stored in the refrigerator for up to 3 days. Reheat by steaming or microwaving.

Cooking Equipment

Steamer basket or tamale steamer

Large pot

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...