RAJAS CON QUESO MINI TAMALES
Provided by Marcela Valladolid
Time 2h40m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Make the tamale dough: Place the lard in the bowl of a stand mixer and beat on medium speed until light and fluffy, about 5 minutes. Add the masa harina and beat 2 minutes. Add the baking powder and 1 1/2 teaspoons salt; continue beating until incorporated, about 5 minutes. Add the hot broth and continue beating until the dough is soft and fluffy (it should pull away from the side of the bowl easily). Cover with a damp kitchen towel and let sit about 10 minutes.
- Place the corn husks in a large pot and cover with water. Bring to a boil, then reduce the heat to medium and simmer until softened, about 8 minutes. Drain.
- Make the filling: Roast the poblanos over the flame of a gas burner, turning, until charred, about 4 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the poblanos with your fingers and discard the stems and seeds, then coarsely chop. Melt the butter in a medium saute pan over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic, corn and poblanos and cook 2 more minutes. Add the crema; when it starts bubbling, reduce the heat to low and stir in the cheese until melted. Season with salt and set aside to cool.
- Tear 4 corn husks into 1/2-inch-thick strips to use as ties; set aside. Assemble the tamales: Hold an open corn husk in one hand; spread about 2 tablespoons dough on the husk, leaving a 1 1/2-inch border on all sides. Spoon 1 tablespoon of the filling down the center, then fold in the long sides of the husk to cover the filling and fold up the narrow short end (leave the wide end open). Tie a strip of corn husk around the tamale to hold the folded flaps in place. Repeat to make 12 tamales.
- Place the tamales, open-side up, in a steamer basket set in a large pot. Add enough water to cover the bottom of the pot by several inches, but not enough to touch the tamales. Bring to a boil, then reduce the heat to medium low; cover the pot with a kitchen towel and a lid and steam until firm, 1 hour to 1 hour 15 minutes, adding more water to the pot if needed. The tamales should pull away from the husks without sticking; if they're still sticky, continue cooking. Let stand at least 10 minutes before serving.
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[email protected]These tamales were a bit too dry for my taste. I think I would add more liquid to the masa next time.
DinoRexGamingHD
[email protected]I love the combination of flavors in these tamales. The rajas con queso filling is so cheesy and flavorful, and the masa is perfectly cooked.
sarsora
[email protected]These tamales are the perfect party food. They're easy to make ahead of time and they're always a crowd-pleaser.
iiOTK0
[email protected]I've never made tamales before, but this recipe was easy to follow and the tamales turned out great. I'm so glad I tried them.
Muskaan Muskaan khan
[email protected]These tamales were easy to make and they turned out great. I will definitely be making them again.
tanbir
[email protected]I'm not a huge fan of tamales, but these were really good. The rajas con queso filling was especially flavorful.
Vencovers TV
[email protected]I made these tamales for a potluck and they were a huge hit. Everyone raved about how delicious they were.
Nalubega Josephine
[email protected]These tamales were a great way to introduce my kids to Mexican food. They loved the cheesy filling and the soft masa.
k and k Williams
[email protected]I love that this recipe uses masa harina instead of cornmeal. It makes the tamales so much more authentic.
Jesus Avila
[email protected]These tamales were a great way to use up leftover chicken. They were also a nice change from the traditional pork tamales that I usually make.
Hafeez Houssain
[email protected]The rajas con queso filling was a bit too spicy for me, but the tamales were still delicious. I would make them again, but I would use a milder pepper next time.
Unicorn Dubz Aka // MKAMCS
[email protected]I followed the recipe exactly and the tamales turned out perfectly. They were so good that I ate them all in one sitting.
Fredenburg Richard
[email protected]These tamales were a bit time-consuming to make, but they were definitely worth it. The flavor was amazing.
Musana Salimu
[email protected]I've made this recipe several times and it always turns out great. The rajas con queso filling is so flavorful and the tamales are always moist and delicious.
Malik Ajize
[email protected]These mini tamales were a hit at my party! They were so easy to make and everyone loved them.