CORN, POBLANO AND CHEESE TAMALES RECIPE - (4.4/5)
Provided by ltrodrigu
Number Of Ingredients 10
Steps:
- Turn on broiler. Cut away stems and thick edges of banana leaves, then cut into 16 (8-by-10-inch) rectangles. Reserve remaining banana leaves. Roast peppers: Place chilies under broiler and roast, turning occasionally, until skin is blackened, about 5-8 minutes. Transfer chilies to a paper bag and close bag to allow chilies to steam. When chilies are cool enough to handle, remove stems, peel away skin and remove core, seeds and ribs. Cut peppers into 1/2 -inch-wide strips. Set aside. Sauté corn: Melt butter in a skillet over medium heat. Add corn kernels and sauté until tender, 3-5 minutes. Set aside. Make masa dough: In a mixing bowl, combine masa flour and salt. Add melted lard and 3 cups warm water. Knead with your hands until a smooth dough forms. Add more water as needed. Dough should reach consistency of mashed potatoes. Assemble tamales: Using tongs, hold one banana leaf rectangle directly over a stove burner set to high until the leaf turns bright green, about 10 seconds per side. (Don't heat leaf longer or it will become brittle.) Place leaf, smooth side up, on work surface. Place a generous 1/3 cup dough in center of each leaf and flatten to a thickness of 1/4 inch. Place 2 sticks of cheese in center of dough, then add 2 chili strips and 2 tablespoons corn. Repeat with remaining banana leaves. Fold tamales: Fold long sides of leaf to enclose filling in dough. (Sides of leaf will overlap to make a snug package.) Then fold ends over on seam side and rest tamale on top of folded ends so that its weight holds the package together. Cook tamales: Set a steamer basket in a large, lidded pot and fill bottom of pot with just enough water to come nearly to bottom of steamer without touching it. Line bottom of basket with leftover banana leaves. Arrange tamales in basket in layers, then cover with remaining banana leaves. Cover pot, bring water to a boil, then reduce heat and simmer 50 minutes. Remove from heat and let tamales rest 5 minutes. To serve, set tamale packets on plates, unwrap and drizzle with crema. Note: You can find the banana leaves used to wrap these tamales at Asian or Latin American markets.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tammy Archibald
[email protected]These tamales are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Jeffrey Martin
[email protected]I've never been a big fan of tamales, but these were really good. I'll definitely be making them again.
Cally Cobble
[email protected]I made these tamales for a potluck and they were a huge hit. Everyone loved them!
Hamza Iqbal
[email protected]These tamales are the perfect comfort food. They're warm, cheesy, and delicious. I could eat them all day long!
Hk Hridoy
[email protected]I'm a vegetarian, so I substituted the chicken for black beans in these tamales. They turned out great!
Ngonidzashe Prince
[email protected]These tamales are a staple in my house. They're so easy to make and they're always a crowd-pleaser.
Sultan hamza
[email protected]I loved the flavor of these tamales, but they were a bit dry. I think I'll try adding some more moisture to the masa next time.
Godspower monday
[email protected]The tamales were delicious, but they were a lot of work to make. I'm not sure if I'll make them again.
tan tana tan pubg demons
[email protected]These tamales are so good! I've made them several times and they're always a hit. Thanks for sharing the recipe!
Mark Dyason
[email protected]The tamales were a bit too spicy for me, but my husband loved them. I'll definitely make them again, but I'll use milder poblano peppers next time.
Sadish Sherpa Dawa
[email protected]I love the combination of corn, poblano peppers, and cheese in these tamales. It's a unique and flavorful dish.
ASADULLAH SHAH
[email protected]These tamales are a great way to use up leftover corn and poblano peppers. They're also a delicious and festive dish to serve at parties.
Taniesha Brewer
[email protected]The tamales were a bit bland for my taste, but I added some extra salsa and they were perfect.
Tiana Njeri
[email protected]I've never made tamales before, but this recipe was easy to follow and turned out great! My family loved them.
Michael chinguwo
[email protected]These tamales were absolutely delicious! The corn, poblano peppers, and cheese melted together perfectly, and the masa was fluffy and flavorful. I'm definitely making these again soon!