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Tamales with Cheese and Jalapeño Filling

Betty Crocker Kitchens
  • 100 minutes
  • Serves 20

INGREDIENTS

30

Corn husks, dried

1 can

Jalapeno chiles

1

White onion, medium

1/2 tsp

Chicken bouillon granules

3 cups

Progresso reduced-sodium chicken broth

1/4 tsp

Baking powder

4 cups

Corn masa, instant

1 tsp

Salt

2/3 cup

Shortening

2 tbsp

Vegetable oil

1/2 lb

Oaxaca, asadero-style cheese or string cheese, cut into 3x1/4-inch strips