Best 3 Roasted Chile And Cheese Tamales Recipes
**Unveil the Delights of Roasted Chile and Cheese Tamales: A Culinary Journey Through Mexican Flavors**
Embark on a culinary adventure with our roasted chile and cheese tamales, a delectable dish that embodies the vibrant spirit of Mexican cuisine. These savory tamales, crafted with love and a touch of tradition, are a harmonious blend of tender masa dough, savory roasted chiles, and a symphony of melted cheeses. With three distinct variations - red chile, green chile, and rajas con queso - each tamale offers a unique flavor profile that tantalizes the taste buds. Indulge in the smoky heat of the roasted chiles, the rich creaminess of the melted cheese, and the soft, fluffy texture of the masa dough. Whether you prefer the classic combination of red chile and cheese, the tangy freshness of green chile, or the delightful medley of rajas con queso, these tamales promise an unforgettable culinary experience. So, let's embark on this flavorful journey and discover the secrets behind creating these mouthwatering roasted chile and cheese tamales.
CHEESE WITH ROASTED CHILE TAMALES (TAMALES DE RAJAS CON QUESO)
These tamales are filled with roasted green chile and cheese. But it doesn't end there - the filling is slow simmered in suero (whey) that my mom brought over from Licon Dairy in El Paso, Texas. The combination of the suero with green chiles gives this recipe its one-of-a-kind sabor.
Provided by Yvette Marquez
Categories Entrees Main Course
Time 3h45m
Number Of Ingredients 9
Steps:
- Heat olive oil, add flour and stir for 3 minutes. Add diced green chiles and garlic powder and stir for 5 minutes.
- Add suero, salt, and 1⁄2 cup of shredded cheese, and simmer for 7 minutes, stirring until cheese melts and mixture thickens. Reserve the additional shredded cheese to sprinkle over mixture in each tamal (about 1 tablespoon each). Let mixture cool before filling tamales.
Nutrition Facts : Calories 171.26 kcal, Sugar 0.22 g, Sodium 234.7 mg, Fat 3.62 g, SaturatedFat 1.85 g, Carbohydrate 0.66 g, Fiber 0.02 g, Protein 3.87 g, Cholesterol 13.99 mg, ServingSize 1 serving
ROASTED POBLANO CHILE AND CHEESE TAMALE FILLING
Cookbook author Marcela Valladolid showed us how to put on a tamalada--a tamale-making party--at her house near San Diego; this was one of the several tamales that day. Charring the chiles over a gas flame, rather than a broiler, roasts just the skin, leaving the chile underneath fresh-tasting. Buy Oaxaca cheese from Latino markets in sticks or as strings woven into a ball, to unfold. Taste some before buying--the fresher and more buttery, the better.
Provided by Marcela Vallodolid, Chula Vista, CA
Time 45m
Yield Makes enough filling for about 3 dozen tamales (serving size: 1 tamale)
Number Of Ingredients 3
Steps:
- Char chiles on a gas burner or broil in the oven, turning often, until blackened all over, about 10 minutes. Put in a bowl, cover, and let steam 20 minutes.
- Using a paper towel, peel blistered skin off chiles. Stem and seed chiles, then slice into 1/2-in. strips lengthwise. Halve any pieces longer than about 3 in. Season with salt.
- Pull Oaxaca cheese apart into pieces about 1/2 in. wide and 3 in. long. If using Monterey jack, cut into 1/2- by 3-in. sticks.
- Make ahead: Up to 2 days, char and peel chiles and prep cheese; keep chilled.
Nutrition Facts : Calories 187, Carbohydrate 12, Cholesterol 23, Fat 12, Fiber 1.1, Protein 6.7, SaturatedFat 5.1, Sodium 291
CHEESE WITH ROASTED CHILE TAMALES: TAMALES DE QUESO CON RAJAS
Provided by Food Network
Categories appetizer
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Place corn husks in clean kitchen sink with plug to hold water, pour very hot water over husks and let soak. Take husks out of water and allow to drain in dish drainer (try to stand them straight up so that the water will drain easier).
- For the Masa: Place all dry ingredients in mixer and blend. Pour hot shortening into dry ingredients slowly and blend until evenly distributed about 2 minutes. Pour 1 quart of the hot chicken broth into mixture slowly so as not to splash. Mix on medium until incorporated. Slowly add additional broth to mixture until it is a slightly thicker consistency of hummus (spreadable). Mix on high for about 5 minutes to make it light and fluffy. Stir in the chiles.
- Mix all the cheese together and then make logs the size of a frankfurter, about 5 inches long and 3/4-inch thick. Cover and refrigerate.
- Take masa and husks to your area to begin spreading the masa. Take a husk and make sure that you have the smooth, shiny side up and put about 1 1/2 tablespoons of the masa and spread it with a metal spatula across the center of the husk and then down to about a 1/4-inch from the end and you should have at least 2-inches from the top. Chef's Note: I normally stack a few then I put a cheese log in and roll them up and place them in the steamer.
- When you have completed all of the stuffing and rolling, place them in the steamer and put on the stove top. Bring the steamer to a rolling boil and turn down to a medium boil and let cook for about 2 to 2 1/2 hours till done.
Tips:
- Choose the Right Cornhusks: Select pliable, non-brittle husks that are easy to fold and won't tear. If they're dry, soak them in warm water for 30 minutes to soften.
- Properly Drain the Cornhusk: After soaking, pat the husks dry to prevent excess moisture from diluting the masa.
- Use Fresh, High-Quality Ingredients: Fresh corn kernels and masa harina ensure the best flavor and texture. Use flavorful cheeses like Oaxaca or Monterey Jack for a rich filling.
- Season the Masa: Don't forget to season the masa dough with salt and other spices like garlic powder, cumin, or chili powder for extra flavor.
- Spread the Masa Thinly: When spreading the masa on the husks, aim for a thin, even layer to ensure even cooking. A thick layer may result in undercooked centers.
- Fold the Tamales Tightly: Proper folding prevents the tamales from unravelling during cooking. Ensure the filling is fully enclosed and there are no gaps where the masa can seep out.
- Steam the Tamales Thoroughly: Steaming is the traditional cooking method for tamales. Make sure there is enough water in the steamer and maintain a steady steam throughout the cooking process.
- Let the Tamales Rest: After steaming, allow the tamales to rest for a few minutes before unwrapping. This helps them set and retain their shape.
Conclusion:
Roasted chile and cheese tamales are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With careful preparation, attention to detail, and using the right ingredients, you can create mouthwatering tamales that are sure to impress your family and friends. Experiment with different filling variations and toppings to find your favorite combinations. Whether you prefer traditional or more contemporary flavors, these tamales offer a delightful culinary experience. So, gather your ingredients, follow the steps, and embark on a tasty journey into the world of tamales!
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
