Mexican Cheese and Chile Tamales

Mexican recipes

Salads and Vegetables

Dinner

Medium

150'

Tamales are a sign of celebration in every Mexican home. They are served at family dinners and parties such as Christmas or New Year's Eve and their preparation becomes a whole event that involves the whole family from grandparents, uncles, aunts, uncles, parents and children. Each person has a role in the kitchen starting with the assembly, followed by the person who spreads the dough on the corn husk, another person places the filling, then the person who shapes the tamale and finally the one who ties the tamales to close them. If their preparation is an experience, imagine when they are already cooked and ready to take the first bite. You will enjoy a soft dough and a creamy and delicious filling, and every time you taste them you will feel that it was worth it!

Ingredients Preparation Share

Ingredients

For the filling

1 package of Corn husk
2 tablespoon of corn oil
0.25 cup of flour
200 grams of grated mozzarella cheese
5 units of Picked Jalapeno peppers

For the dough

3.5 cups of Harina masarica
2 cups of hot water
1.3 cups of lard (manteca), at room temperature
1.5 tablespoon of baking powder
1 tablespoon of salt
1 package of chicken flavored bouillon, mixed with 1 cup of water

For the garnish

1 paquete crema mexicana
1 Shredded cabbage
1 pinch of Green Sauce

Preparation

To prepare the corn husk:

1. Bring a large pot of water to a boil over medium-high heat.

2. Once boiling, add the corn husks (place something heavy on top of the husks, such as a heatproof plate to keep them submerged).

3. Soak until the husks are pliable for at least 30 minutes, or up to 2 hours and remove the water.

4. Prepare about 20 large leaves, approximately less than 6‘’ long and 6‘’ wide (if necessary use smaller leaves, one on top of the other for length and width.

To prepare the filling:

1. Separately, heat the oil in a small saucepan over medium-high heat and add the flour.

2. Cook, stirring occasionally, until the flour mixture is combined and begins to bubble, about 1 minute.

3. Stir in chicken broth and salsa verde mixture.

4. Boil mixture, stirring frequently, until smooth and thickened.

5. Remove pot from heat and stir in cheese.

6. Stir until melted and blended then allow to cool.

7. Set aside the jalapeño slices in a small bowl.

To prepare the dough

1. In a bowl, mix Masarica and hot water.

2. Knead the dough with your hands until smooth and soft, then cover with a damp towel and set aside.

3. In a bowl, beat butter, baking powder and salt for about 3 minutes on medium-high speed until light and glossy in texture.

4. Add reserved batter in 3 batches at a time and beat constantly until smooth and fluffy.

5. To test the texture of the batter, drop ½ teaspoon of batter into a small cup of cold water; if the batter floats, it is ready; if not, continue beating on high speed for 1 minute more.

6. Reduce mixer speed and add chicken broth, mix until fully incorporated.

To form tamales:

1. Lay corn husks horizontally, on flat surface, with the wide end on your right and the narrow end on your left. Place ¼ cup of masa in the centre of the wide end of the husk and spread it out with a spatula to form a square.

2. Place about 1 ½ tablespoons of cheese filling in the centre of the masa and top with jalapeño strips.

To wrap the tamale:

1. Lift the two long sides of the sheet and bring them together, then roll in the same direction to seal the filling.

2. Fold over the bottom empty section of the tamale and secure the top with kitchen twine or strips of leftover corn husks.

3. Place tamales in a steamer with the opening side up.

To cook the tamales:

1. Add 1‘’ of water to the steamer and bring to a boil over medium-high heat.

2. Cover tamales with remaining corn husk and tightly cover the steamer with the lid.

3. Reduce heat to low.

4. Cover and allow them to steam, they should be fully cooked for about 1 1/2 hours.

5. Remove steamer basket, let tamales stand until firm, about 5 minutes.