Poblano and cheese tamales tamales de rajas con queso –Are you ready to dive into a delicious culinary adventure? Making cheese tamales is a delightful experience that not only fills your kitchen with mouth-watering aromas but also brings a sense of accomplishment. Perfect for gatherings or cozy nights at home, this recipe is sure to impress everyone at the table. Let’s get started!
Cheese Tamales
These delightful cheese tamales are a sumptuous treat that showcases the richness of fresh ingredients. Whether you’re a seasoned chef or a beginner, this recipe is straightforward and will reward you with incredible flavors.
Ingredients
- 2 cups masa harina
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable shortening
- 1 1/4 cups vegetable broth (or chicken broth for added flavor)
- 1 cup cheese (such as queso fresco, cheddar, or your favorite)
- 1/2 cup green chili (diced and optional for a spicy kick)
- 20 corn husks, soaked in warm water for 30 minutes
Instructions
- In a large mixing bowl, combine the masa harina, baking powder, and salt. Mix well to ensure even distribution of the dry ingredients.
- Add the vegetable shortening to the dry ingredients and mix using your hands or a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add the vegetable or chicken broth to the masa mixture. Mix until a smooth and soft dough forms. If the dough is too dry, add more broth a tablespoon at a time.
- Fold in the cheese and diced green chili (if using) until evenly incorporated throughout the dough.
- To assemble the tamales, take a soaked corn husk and spread about 2 tablespoons of the masa dough on the center of the husk, leaving space on the edges.
- Fold the sides of the corn husk towards the center, then fold the bottom up to secure the filling.
- Repeat this process until all the dough is used, placing the tamales upright in a steamer or a large pot with a steaming rack.
- Cover the tamales with additional corn husks or a damp cloth to keep them moist during steaming.
- Steam the tamales for about 1 to 1.5 hours, checking periodically to ensure there’s enough water in the pot. The tamales are done when the masa pulls away from the husk easily.
- Once cooked, let them rest for a few minutes before unwrapping and serving with your favorite salsa or dipping sauce.
Enjoy these homemade cheese tamales with family or friends, and don’t forget to share your culinary success! Happy cooking!
