Recipes
Cheese and Pepper Tamales
15 Portions
INSTRUCTIONS
- In a bowl, mix the corn dough with chicken broth and salt, until it is moist but not very runny, it should be easily marked by the finger, but it should not feel sticky. Reserve.
- With the help of a mixer, beat the butter until creamy and very bright white, about 5-7 Minutes.
- Gradually add the corn dough, continuing to beat and add the baking powder. Reserve.
- To assemble the tamales: place a little of the dough for the tamale, the seasoned tomato puree, the rajas, the cheese and finally the epazote leaf. Close perfectly and reserve them.
- Add 2 cups of water to the Instant Pot®, place the steamer on top, cover with a piece of banana leaf, arrange the tamales on top, stacked on top of each other, bring to the limit that the pot marks so as not to cover the outlet valve.
- Put on and lock the lid of the Instant Pot®. Make sure the steam release valve is turned to “Sealing ” . Press Pressure Cook and set the pressure level to High for 40 Minutes or until when you take a tamale and open it, it separates easily from the leaf.
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About the chef
Mariana Orozco
Mariana Orozco is a Mexican chef and culinary educator known for her passion for approachable, honest cooking. After nearly completing a degree in medicine, she transitioned to pursue her true passion—culinary arts—graduating with excellence in Gastronomy from Universidad Anáhuac del Sur. Orozco is a recipe developer, food stylist, and podcast co-host, bringing joy and creativity to home kitchens through her workshops and online cooking classes. She is particularly recognized for her focus on reducing food waste and making cooking accessible, often teaching how to turn everyday ingredients into delicious meals. In addition to her culinary work, Orozco is a vocal advocate for people living with multiple sclerosis, a condition she was diagnosed with in 2016. Her experiences have deepened her commitment to sharing the healing and comforting power of cooking.
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