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Goat Cheese Tamale with Pulled Smoked Chicken

The traditional corn husk–wrapped masa tamale is made richer and more interesting with the exceptional creaminess and sour notes of traditional Goat Cheese blended into the masa. The formed tamale is then piled high with hand-pulled smoked chicken and given a spicy citrus drizzle of chipotle-lime crema. Top the plated dish with a generous sprinkle of crumbled Goat Cheese.


  • Woolwich Dairy Chevrai, ¼ cup
  • Masa harina, 2 cups
  • Baking powder , 1 ½ tsp.
  • Salt, 1 tsp.
  • Butter, room temperature, 2 2/3 Tbsp.
  • Vegetable shortening, 5 Tbsp.
  • Warm water, 1 cup
  • Corn husks, 8 each
  • Smoked chicken, 2 cups
  • Chipotle-lime crema, ¼ cup


  1. Combine masa, baking powder and salt in a stand mixer, mix for 1 minute
  2. Add in the butter, Goat Cheese and shortening, whip for 2-3 minutes until creamy, add the warm water and whip again until smooth, 2-3 minutes
  3. Wrap the dough in plastic and rest for 30 minutes
  4. Portion the dough into the husks, tie and steam for 30 minutes
  5. Heat the chicken, pull and arrange over top the tamale, drizzle the crema

Yield: 4 Servings

Kitchen Tips

  • Tamales pair beautifully with cheese and are an inexpensive item to make and serve.
  • The smooth and firm texture of Goat Cheese make is a good option for blending and or mixing into dishes where you want to heighten the flavor profile with a rustic dairy flavor.

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