Vegetarian Tamale Filling

When tamale season rolls around, this filling makes sure nobody at the table misses the meat.

Two kinds of cheddar (sharp and white) melt into a rich, gooey base studded with chopped pine nuts, briny black olives, sweet corn, and fire from green chili peppers.

Eight cloves of garlic, oregano, and cumin round it out with the deep, earthy warmth that every good tamale needs.

Just mix everything in a bowl and you’re ready to fill. No cooking the filling separately, no extra pans, no drama.

Seven cups is enough for a serious tamale-making session, so call over the family and make a day of it.

Pro Tips

• Use the sharpest cheddar you can find. Mild cheese melts fine but won’t give the filling enough punch to stand up to the masa.
• Chop the pine nuts roughly so you get little pockets of crunch in every bite.
• Drain the corn and olives well so excess liquid doesn’t make the masa soggy.
• This filling also works as an enchilada stuffing or quesadilla filling if you’ve got leftovers.