Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to make a special dish, Cheese and Poblano Tamale. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Cheese and Poblano Tamale Recipe. This authentic Mexican recipe for homemade tamales is straight from Mexico. Tamales are stuffed with a spicy tomatillo sauce with poblano chiles and cheese - delicious!
You can cook Cheese and Poblano Tamale using 4 ingredients and 7 steps. Here is how you cook it.
Ingredients of Cheese and Poblano Tamale
- Take 5 lb of container of prepared maza.
- Prepare 1 package of corn husks.
- Take 10 of poblano peppers.
- You need 1.5 lbs of chihuahua cheese.
Stir in the chopped oregano and.Our shrimp and poblano-chile tamales are wonderful party fare because they freeze so well.Plus, we added Mexican Chihuahua cheese, a buttery semisoft cheese that melts beautifully, to the filling.Dried corn husks are the traditional wrapping, but you can also wrap the tamales in foil.
Cheese and Poblano Tamale instructions
- Fire roast peppers until blackened, takes about 10 minutes. Place peppers in a plastic bag and seal shut for 10 minutes. Slide and peel the skin off the peppers. Remove the stem and seeds. Slice the peppers long ways into thin strips..
- Cut the cheese into a 4"x 1/4" x 1/4" sticks to easily place into the tamales.
- Submurdge and soak the corn husks in water for 10 minutes.
- Fill steamer pot with water up to the bottom of the strainer.
- Spread 1 heaping tbs of masa onto the top left corner of the corn husk, about a 4"x4" square. Add in two strips of pepper and 1 stick of cheese to the center of the masa. Roll in the left corner, pulling all the mixture into the center and continue to roll the rest of the husk. Bend the bottom of the husk up and place facing up into a steamer pot. Continue to fill the pot up until full of standing up tamales..
- Cover the steamer pot and bring to boil. Lower heat to medium low, and steam for 1 hour..
- Tamales are best right out of the pot, hot hot hot. Add some of Auntie Dee-Dee's Fire Roasted Salsa to complete..
Arrange tamales in the pot upright, leaning against one another.Cover and steam until dough is slightly firm to touch and separates easily from husk, adding.In a medium skillet, heat the corn oil.
Fold one side of the corn husk over filling then fold the other side, overlapping.Fold the pointed side up and turn over to keep it from unfolding.Repeat with remaining husks and masa.Arrange tamales upright in a steamer.Tamales filled with roasted poblanos and melted Oaxacan cheese. [Photographs: Joshua Bousel] This insanely delicious tamale filling is also one of the easiest—fruity roasted poblano peppers paired with strands of melted mild Oaxacan cheese.
