Goat Cheese Epazote Tamales

*Masa hugging a center of goat cheese kissed by epazote. XXOO*

I know what you’re thinking: What the fuck is epazote?

I’m glad you asked.

Epazote is a Mexican herb most famously used in black beans to reduce the emission of pungent odors from the people consuming said beans. But it’s used in a variety of traditional recipes: thrown in sprig form into pots of soup and sauces, or chopped and added at the end, just like you would cilantro. Its odor and taste are sharp and very strong. A bit like mint dipped in gasoline - but in the best possible way.

Look for it in Latin markets. If you’re very, very lucky, you may find it stuck in a vase of water on the counter looking exactly like my photo. Or, you may find as a wilted clump in the refrigerated section - that’s fine too!

And goat cheese? Well, for as much as it is used today, cheese didn’t have a role at all in pre-colonial Mexican or American Southwestern cuisine.

So maybe this is a fantasy tamale…Imagine a little plot of corn behind your mountain adobe; a goat grazing on the patch of grass next to it. You grab a handful of that pungent herb by the back door, a square of the goat cheese on hand, and grind a bit of your corn into masa. Hmm. Earthy corn. A creamy/tart filling spiked with bits of sharp green.

Blend a quick salsa verde. Now build a fire in that kiva fireplace as the sun slants through your windows and the wind plays through the juniper branches outside, setting shadows dancing on your walls. Pour a glass of añejo tequila and enjoy your tamales as the sun sets behind the Jemez mountains.

Sounds pretty fucking good to me.

Shit You Need

8 ounces fresh goat cheese
2 tablespoons minces fresh epazote (substitute 4 Tbs fresh mint if you can’t find epazote)
1 cup masa harina
3/4 cup plus 2 tablespoons milk
8 tablespoons softened unsalted butter
1 tsp kosher salt
8-10 large corn husks, softened in hot water

Keep Calm and justeffingcook

In a small bowl, mix the goat cheese with 1 1/2 tablespoons of epazote and set aside.
In a separate small bowl, mix the masa harina and milk.
Using a stand mixer with whisk attachment, a hand whisk or a hand mixer (or whatever combination of stands, hands, and whisks you deem appropriate), blend the remaining epazote with the butter. Incorporate the masa in 2 tablespoon increments, whisking until light and fluffy (10 min or so).
Dry the soaked corn husks and line them up for filling.
Divide the masa evenly between the corn husks, spreading into a rectangle. You can use the back of a spoon, or even dampened fingers to pat it flat.
Divide the goat cheese mixture evenly, forming each portion into a small log.
Place the goat cheese log in the center of the masa rectangle. Using the corn husk, bring the sides of the masa together and roll the corn husks between the fingers of both hands to seal.
Fold up the bottom, then one side, then the second side to make a package with one open end.
Place the tamales, open end up, in a steamer insert over a pan of boiling water. Cover and steam 30 min.
If your steamer is too shallow to take them standing up, you have options. For instance, fold both the bottom and top of the husk over the filling, then each side. Or roll the tamale and use a strip of husk to tie each end closed. Either way, they can then lie flat in the steamer (seam down), and stacked.
Serve with salsa of choice - I like salsa verde with these.