Inspired by the beloved Mexican dish Calabacitas con Queso, these tamales celebrate the fresh flavors of summer with tender zucchini, sweet Roma tomatoes, serrano peppers, garlic, fresh cilantro, and two varieties of melting cheese. Instead of placing the vegetables only in the center, they are folded directly into a light, airy masa, creating delicious flavor in every bite.

The result is a tamal that is rich without feeling heavy. Creamy melted cheese, bright vegetables, and just enough heat from pickled jalapeños create a wonderful balance of flavors and textures. Whether served for a family gathering, holiday celebration, or weekend dinner, these tamales are sure to become a favorite. Like many traditional tamales, they are even better the next day after the flavors have had time to meld.

Ingredients

For the Masa

• 3/4 cup rendered pork lard (preferred), rendered beef tallow, or avocado oil
• 2 1/2 cups masa harina
• 1 teaspoon baking powder
• 1 teaspoon kosher salt, plus additional to taste
• 2 1/2 to 3 cups warm chicken broth, preferably homemade

For the Vegetable Mixture

• 2 tablespoons avocado oil
• 5 ounces white onion, diced
• 3 ounces serrano peppers, finely diced
• 4 cloves garlic, minced
• 8 ounces Roma tomatoes, diced
• 13 ounces zucchini, diced
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For Assembly

• 1 bunch fresh cilantro, finely chopped
• 10 ounces Pepper Jack cheese, cut into strips
• 10 ounces Oaxaca cheese, Chihuahua cheese, or whole-milk mozzarella, cut into strips
• 8 ounces pickled jalapeño strips
• 25 to 30 dried corn husks, soaked in warm water until pliable
• Additional corn husks for lining the steamer

Preparation

1. Soak the corn husks in warm water for at least 1 hour. Weigh them down with a plate to keep them submerged. Drain thoroughly before using.
2. Place the lard in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 3 to 4 minutes until light, fluffy, and noticeably paler in color.
3. Add the baking powder and kosher salt. Beat for 1 minute.
4. Reduce the mixer to low speed and gradually add the masa harina.
5. Slowly pour in 2 1/2 cups of warm chicken broth while mixing.
6. Increase the speed to medium-high and beat for 5 minutes.
7. Taste the masa and adjust the seasoning with additional salt if needed.
8. Add additional broth, a little at a time, until the masa is light, fluffy, and spreads easily with a spoon while still holding its shape. Continue mixing for another 5 minutes.
9. (Optional but recommended) Drop a small spoonful of masa into a glass of cold water. If it floats, enough air has been incorporated to produce exceptionally light tamales.
10. Heat the avocado oil in a large skillet over medium heat.
11. Add the onion and serrano peppers. Cook for about 3 minutes until the onion begins to soften.
12. Stir in the garlic and cook for 1 minute.
13. Add the tomatoes and season lightly with salt and pepper. Cook for about 5 minutes.
14. Add the zucchini and cook for only 2 minutes. The zucchini should remain slightly firm since it will continue cooking during steaming.
15. Remove the skillet from the heat and allow the vegetables to cool completely.
16. Drain off any excess liquid.
17. Fold the cooled vegetable mixture and chopped cilantro gently into the prepared masa until evenly distributed.
18. Keep the masa covered while assembling the tamales.
19. Spread about 1/3 cup of masa onto the smooth side of a prepared corn husk, leaving about a 1-inch border around the edges.
20. Place one strip each of Pepper Jack and Oaxaca cheese in the center of the masa.
21. Top with 2 or 3 strips of pickled jalapeño.
22. Fold both sides of the husk over the filling so they overlap, then fold the narrow end upward.
23. Repeat with the remaining masa and filling.
24. Line the bottom of a steamer with several extra corn husks.
25. Arrange the tamales upright with the open ends facing upward.
26. Bring the steamer to a vigorous boil over high heat.
27. Reduce the heat to low, cover tightly, and steam for approximately 1 hour.
28. Check the water level occasionally during steaming, adding additional hot water as needed.
29. Allow the tamales to rest for 5 to 10 minutes before serving. As they cool slightly, the masa will firm up and release much more easily from the husks.

Cook’s Notes

• Traditional rendered pork lard produces the lightest and fluffiest masa, but rendered beef tallow also works well. Avocado oil is an excellent alternative for those who prefer not to use animal fat.
• Homemade chicken broth adds exceptional flavor, but a good-quality low-sodium broth is an excellent substitute.
• Avoid overcooking the zucchini. It should remain slightly firm before steaming to maintain its texture in the finished tamales.
• Draining the vegetable mixture thoroughly prevents excess moisture from making the masa heavy.
• For a milder version, remove the seeds and membranes from the serrano peppers or substitute jalapeños.
• Many experienced tamale makers agree that these tamales are even better the next day. Refrigerate overnight, then gently re-steam for 15 to 20 minutes before serving.
• Leftover tamales may be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Reheat by steaming whenever possible to preserve the light texture of the masa.

Serving Suggestions

Serve these tamales with:

• Mexican Rice
• Charro Beans or Frijoles de la Olla
• Elote (Mexican Street Corn)
• Fresh Pico de Gallo
• Roasted Tomatillo Salsa or Salsa Verde
• Mexican Crema
• Crumbled Cotija Cheese
• Fresh avocado slices
• Lime wedges

Beverage Suggestions

These tamales pair beautifully with:

• Horchata
• Agua Fresca (Watermelon, Hibiscus, or Cucumber-Lime)
• Mexican Coke
• Mexican Lager
• Paloma
• Classic Margarita
• Sauvignon Blanc
• Crisp Pinot Grigio

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