Time: 2 hours.
Complexity: average
Quantity: 36 tamales

Tamales stuffed with cheese sauce - a detailed recipe.

Ingredients:

• 40 dried corn leaves
• 450 g smoked cheddar cheese, coarsely grated
• 250 g of coarsely grated cheddar cheese
• 4 cups masa harina corn flour
• 0.25 tsp baking powder
• 2 teaspoons sea salt
• 4 cups heated chicken broth
• 1 cup melted lard
• 6 ancho poblano chili peppers
• 4 tbsp (60 g) butter
• 1 tbsp. vegetable oil
• 1 cup chopped onion
• 1 cup chopped green onions
• 0.5 cup diced tomatoes
• 1 tbsp. apple cider vinegar
• 1 cup sour cream
• 1 tbsp. l. grated lime zest

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn husk, corn flour, cheddar cheese, lard, ancho pepper, tomatoes, apple cider vinegar, lime zest, sour cream

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Preparation:

Step 1
• Place corn husks in a skillet with warm water; soak until tender, about 30 minutes.
  
  Meanwhile, make the cheese sauce: Combine the flour, baking powder, and sea salt in a large bowl. Pour in the chicken broth and lard, stirring with a wooden spoon until a thick batter forms. (If it seems too thick, add a little more broth.) Let the batter rest for 30 minutes.
  
  Meanwhile, preheat the oven grill. Place the poblano peppers on a foil-lined baking sheet under the grill and grill, turning, until charred, about 7 minutes. Transfer to a bowl, cover with plastic wrap, and set aside for 10 minutes. Remove the skins, then remove the stems, seeds, and slice the peppers.
Step 2
• Heat the butter and vegetable oil in a skillet over medium heat. Add both onions and cook until soft, about 5 minutes. Add the poblano peppers, tomatoes, and apple cider vinegar, season with salt and pepper, and cook for about 5 more minutes. Remove from heat and let cool completely. Stir in both cheeses.
Step 3
• Remove the corn husks from the water and gently squeeze them dry. Tear 4 husks into thin strips to use as ties. Spread a heaping tablespoon of dough onto the wide end of the remaining corn husks, leaving a 1.5 cm border around the top and edges and a 8 cm border at the pointed end. Spoon 1 tablespoon of the cheese mixture over the dough, then roll the tamale into a cigar shape. Fold the pointed end over and tie the whole thing together with a strip of corn husk.
  
  Place the tamales upright in a steamer basket, positioned a few inches above simmering water; steam until the filling is firm, 30-40 minutes. Remove the tamales and let rest for 10 minutes.
  
  Combine sour cream and lime zest in a small bowl and season with salt. Unwrap the tamales and serve with the sour cream-lime sauce.
  
  Corn Filled Tamale Recipe: Corn-Filled Tamales.

Votes: 3