Tamales with cheese and peppers | Tamales de rajas con queso | Mexican Food | Villa Cocina

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Low-fat cheese reduces calories while maintaining flavor.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: canned green chiles

Canned green chiles are often less expensive and milder.

Heat a comal over medium-high heat and char the poblano peppers until blistered and blackened on all sides.

Wrap the charred poblano peppers in plastic wrap to sweat for about 5 minutes, or use a Ziploc bag.

Peel the poblano peppers, cut them open, remove the seeds and stem, and cut into strips (rajas).

Prep 10 serrano peppers by removing the stems, quartering them lengthwise, and optionally removing the seeds.

In a large bowl, add 10 cups of corn masarina, 1.5 teaspoons of baking powder, and 1 tablespoon of kosher salt; mix to combine.

Pour in 2 cups plus 1/3 cup of avocado oil and knead it into the masa harina until it resembles wet sand.

Gradually add 7 cups of low sodium chicken broth, kneading between additions for about 5 minutes until the dough is smooth and soft.

Cover the dough with a damp paper towel to prevent it from drying out.

Rinse and remove any corn silk from the soaked corn husks, then select the best looking ones for tamales.

Take a portion of the masa dough, roll it into a ball, then flatten it into a disk.

Place the disk of masa on a corn husk and spread it out, stopping before the narrow top of the husk.

Add cheese and poblano strips to the masa, and optionally one serrano pepper for spice.

Fold one end of the husk over the masa, then fold the opposite side over and tuck the bottom to secure the tamale.

Repeat the process with the remaining masa and husks, ensuring the masa is spread evenly on the husks.

Place a steamer pot over medium-high heat with about one inch of water and a base inside the pot.

Arrange the tamales in a T shape in the pot with the open side facing up, then cover with additional corn husks and place the lid on top.

Steam the tamales for about 1 hour or until fully cooked, checking to ensure the water is boiling throughout the cooking process.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens