ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Goat Cheese Tamales with Olives and Raisins

Photo: Lee Harrelson; Styling: Jan Gautro
Yield 8 servings (serving size: 2 tamales)
A couple of these meatless, sweet-savory tamales make a nice entrée with a salad or black beans, or serve one tamale as an appetizer. To make these tamales vegetarian, prepare the Basic Masa Dough with vegetable shortening instead of lard.


  • 16 dried corn husks
  • 1 cup golden raisins
  • 1/2 cup sliced green onions
  • 1/4 cup fat-free sour cream
  • 1/4 teaspoon salt
  • 6 Spanish olives, coarsely chopped
  • 2 egg whites
  • 1 (3-ounce) log goat cheese
  • 3 ounces fat-free cream cheese
  • 2 cups Basic Masa Dough
  • 2 cups hot water

Nutrition Information

  • calories 314
  • caloriesfromfat 28 %
  • fat 9.8 g
  • satfat 4.2 g
  • monofat 3.2 g
  • polyfat 1.7 g
  • protein 10 g
  • carbohydrate 49.6 g
  • fiber 5.2 g
  • cholesterol 14 mg
  • iron 2.2 mg
  • sodium 709 mg
  • calcium 181 mg

How to Make It

  1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.

  2. Preheat oven to 450°.

  3. Combine raisins and next 7 ingredients (through cream cheese), stirring well to combine. Working with one husk at a time, place 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 tablespoon cheese mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

  4. Steam tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes.