Tamales de Acelgas con Queso are a cozy mix of Swiss chard, carrots, potatoes, and cheese wrapped in corn husks and steamed to perfection. A delicious option for family meals, potlucks, or meatless days.
You know tamales, right? Those soft little bundles of masa that every Mexican family makes a bit differently?
The most popular ones are usually pork tamales, of course, but there are also beautiful versions made with vegetables, like these Tamales de Acelgas con Queso.
Their flavor is mild, comforting, and perfect for anyone who wants a tamal that isn’t spicy or too rich.
What’s In
Here’s what you need to make this recipe. The full ingredient’s list is below on the recipe card.
- Masa harina: Use your favorite brand, is the same flour to make tortillas.
- Melted lard: Adds moisture and tenderness to the masa. Lard gives the most traditional flavor, but you use also your favorite oil.
- Swiss chard: Use both the leaves and the stems. They cook beautifully and add great texture.
- Other veggies: carrots and potatoes, shredded.
- Cheese: You can use queso panela, queso fresco, or your favorite melty cheese.
- Chicken stock: for flavor, use vegetable stock if preferred.
- Baking powder: A tiny helper to keep the masa light and fluffy.
- Salt: To taste.
How To Make Tamales de Acelgas con Queso
wash the Swiss chard well, shake off the extra water, and chop everything (leaves and stems) into small pieces so they blend into the masa nicely.
Shred the carrot and the potato too; they add a little sweetness and keep the tamales soft.
In a large bowl, add the masa harina, salt, and baking powder. Pour in the melted lard and warm broth, and mix until the dough feels fluffy and sticky.
Once the dough is ready, mix in the shredded carrot and potato. Then fold in the chopped Swiss chard. Taste a pinch of it to check the salt.
Drain your corn husks and dry them lightly. Spread a bit of masa in the center of each husk.
Now add a few pieces of cheese in the middle, and then fold the sides over and the bottom up.
Set up your steamer with water just below the basket. Stand the tamales upright, open side up, and steam them for about 1 hour and 30 minutes.
Keep an eye on the water level so it doesn’t dry out. The tamales de acelgas con queso are ready when the dough lifts easily from the husk.
Notes & Tips For Perfect Tamales
Let me leave you a few little tips that always help me when I make these swiss chard tamales.
- Your masa should feel fluffy and very sticky. If it feels too dry, add a splash of broth.
- Swiss chard releases some water as it cooks inside the tamales, which helps keep the masa moist.
- If the husks tear too easily, layer two together before filling.
- Don’t pack the tamales tightly in the steamer; give them space so the steam can circulate.
- Tamales are ready when the masa separates from the husk easily.
- Let them rest 10 minutes before eating, they finish firming up outside the steamer.
What to Eat With These Tamales
Tamales de acelgas con queso are delicious on their own, but here are a few simple things that make them even better:
- A cup of champurrado, hot chocolate, atole de piña, if you want something sweet to go with them.
- A warm salsa verde or salsa roja.
- A bowl of frijoles de la olla or refried beans.
- A light broth like caldo de pollo (even on the side).
- A fresh salad.
They fit anywhere, from breakfast, to lunch, or dinner.
Storing & Reheating
If you have tamales de acelgas leftovers, let thems cool completely before storing them. Keep them in an airtight container:
- In the fridge: up to 4 days
- In the freezer: up to 3 months
Reheat them in a steamer, in a covered pan with a little water, or wrapped in a damp paper towel in the microwave. Freezer tamales may need a few extra minutes.
You can also enjoy them as breakfast tamales with different toppings!
More Tamales Recipes
Did you enjoy my tamales de acelgas con queso recipe? Leave a comment below and let me know how it turned out!
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Tamales de Acelgas con Queso
Ingredients
- 14 corn husks (soaked in warm water until soft)
- 4 cups masa harina
- 1 cup melted lard (or your fav oil)
- 13 oz swiss chard
- 1 medium carrot (shredded)
- 1 medium potato (shredded)
- 2 cups cheese (panela, queso fresco, or mozzarella – cut into small pieces)
- 3 ½ cups chicken stock
- 1 Tablespoon baking powder
- salt (to taste)
Instructions
Make the dough
- Place the masa harina in a large bowl. Add salt, baking powder, melted lard, and chicken stock. Mix until the dough looks fluffy and sticky.
- Stir in the shredded carrot and potato. Then add the chopped Swiss chard and mix until everything is well combined. Taste the dough and adjust the salt if needed.
Assemble
- Drain the corn husks and pat them dry.
- Spread some masa in the center of each husk and add a few pieces of cheese in the middle.
- Fold the sides of the husk toward the center, then fold the narrow end upward. Repeat until all your tamales are assembled.
Steam
- Prepare a steamer pot and fill it with water just below the steamer basket.
- Stand the tamales upright with the open side facing up.
- Bring the water to a boil, cover, and steam for about 1 hour and 30 minutes, adding more water as needed.
- Let the tamales rest for 10 minutes before serving.
Notes
- Add a little more broth if the masa feels dry.
- If the husks tear, use two together.
- Don’t pack the tamales tight, the steam needs space.
- Tamales will be ready when the masa pulls away from the husk without sticking.
- Let them rest before eating so they firm up.
- Leftovers can be stores in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat, use a steamer and reheat with the husks on, or remove the husks and reheat in the microwave.
I love how recipes like this celebrate simple ingredients and turn them into something meaningful and delicious. Thank you for sharing a tradition that feels both cozy and full of heart.