No More Dry Tamales with Cheese using this Recipe Como Hacer Tamales de Rajas con Queso Receta

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso fresco

Low-fat cheese reduces calories while maintaining flavor.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Add 1.5 cups of lard to the mixer.

Add 5 tablespoons of baking powder and salt to taste to the lard in the mixer.

Beat the mixture for 3 to 5 minutes on medium speed until fluffy.

Add 6 cups of masa to the mixer, starting with 1 cup of masa and 1 cup of warm chicken broth, mixing slowly.

Continue adding 1 cup of liquid for every cup of masa until all the masa and broth are used; switch to warm water once the broth is gone.

Mix the masa mixture on medium speed for about 10 minutes.

Check the masa by dropping a small piece into a cup of water; if it floats, it's ready.

Cover the masa and let it rest for 15 minutes.

Soak corn husks overnight or for at least 2 hours to soften them; pat dry with a paper towel before using.

Lay a corn husk flat with the soft side up and spread a thin layer of masa on it.

Add cheese of your choice (Waka melting cheese) and jalapenos on top of the masa.

Fold one flap of the husk over the masa, then fold the other flap over, and finally flip the tail up to secure it.

Repeat the process for the remaining husks and masa; this recipe makes about 35 tamales.

Place the steamer in a pot filled with water just below the steamer level; add some corn husks on the bottom to prevent tamales from falling into the water.

Stand the tamales upright in the steamer and add another layer of corn husks on top.

Cover the pot with a lid and set the heat to low medium.

Add rags on top to prevent steam from escaping and cover the pot.

Cook the tamales for 45 minutes to 1 hour until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens