Roasted Chile And Cheese Tamales Recipes

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CHEESE WITH ROASTED CHILE TAMALES: TAMALES DE QUESO CON RAJAS



Cheese with Roasted Chile Tamales: Tamales de Queso con Rajas image

Provided by Food Network

Categories     appetizer

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 12

2 bags corn husks, separated and cleaned
8 cups dry masa flour (coarse grade)
1 1/2 cups shortening, heated
1 1/2 tablespoons salt
1 tablespoon baking powder
1/2 cup chili powder
1 to 2 quarts chicken broth, heated
1 1/2 pounds mild Cheddar, grated
1 1/2 pounds Monterey jack, grated
1 pound container Asiago spread
1 1/2 pounds jalapenos, roasted and peeled
1 1/2 pounds Anaheim chiles, roasted and peeled

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.

RED CHILE TAMALES



Red Chile Tamales image

This is an Aunt Chilada's spin on tamales. Every one has their own version. And believe me if you can find one you like, you can't get enough of them. A good on the go food. Nice for hunting.

Provided by Kaccy G.

Categories     Roast Beef

Time 1h40m

Yield 3 Dozen

Number Of Ingredients 10

2 1/2 lbs masa harina flour
1 lb lard
1 ounce salt
1 ounce baking powder
1/4 lb red chile (hot or mild)
1/2 gallon hot water
4 lbs beef roast
salt and pepper
garlic
corn husk, soak in water until soft, drained and wiped dry

Steps:

  • In a mixer or by hand, combine masa, lard, salt and baking powder until well blended.
  • Deseed the chile pods, then soak the pods in hot water until soft.
  • Puree the soft chile pods.
  • Boil roast with salt, pepper and garlic until beef is cooked through.
  • Remove beef; shred.
  • Reserve the beef broth.
  • Mix red chile puree with shredded beef.
  • Add reserved beef broth until moist.
  • Spread masa in a corn husk.
  • Place about 1 1/2 ounces beef in the center of the masa.
  • Fold over sides of tamale, then wrap tamale in wax paper.
  • Place tamales in steamer pot, cover and cook 45 minutes or until the tamales are firm.

Nutrition Facts : Calories 4311.5, Fat 284.5, SaturatedFat 109.4, Cholesterol 561.4, Sodium 4834.7, Carbohydrate 294.2, Fiber 36.9, Sugar 4.4, Protein 147.3

CHILE-CHEESE TAMALES



Chile-Cheese Tamales image

The tamales can be made through step 4 up to a month in advance and frozen; steam directly from the freezer (cooking time will be longer-follow recipe directions to check for doneness).

Yield makes 16

Number Of Ingredients 9

4 ounces dried corn husks
3 cups corn kernels, drained well
1/2 cup (4 ounces) fresh pork lard or solid vegetable shortening
2 cups masa harina mixed with 1 1/2 cups hot water, cooled to room temperature
2 tablespoons sugar
1 1/2 teaspoons coarse salt
1 1/2 teaspoons baking powder
2 poblano chiles, roasted, seeds and ribs removed, and cut into 1/4-inch strips
2 cups (8 ounces) grated Monterey Jack cheese

Steps:

  • Place the husks in a deep saucepan; cover with water. Bring to a boil over high heat. Remove from heat; set a plate over the husks to keep them submerged. Soak 1 hour.
  • Prepare the filling: Place 2 cups corn in the bowl of a food processor; pulse to a medium-coarse puree. Add the lard; pulse five or six times. Add the masa harina, sugar, salt, and baking powder; pulse until combined. Process until the mixture is light, fluffy, and evenly combined, about 1 minute; scrape down the sides of the bowl once or twice.
  • Transfer the mixture to a bowl; stir in the remaining 1 cup corn until combined. Chill the filling until ready to assemble.
  • Remove a large husk from the water; pat dry. Unroll, and tear along the grain to make 1/4-inch-wide strips (you need two per tamale). Remove another large piece; pat dry. Place on a work surface, pointed end facing away from you; scoop 1/4 cup batter into the middle; spread into a 4-inch square, leaving a 1 1/2-inch border. Place some chile strips down the center; sprinkle with 2 tablespoons cheese. Pick up the long sides of the husk so the batter encases the filling. Bring the sides together to form a cylinder. Fold the wide end under; tie with a husk strip. Tie the pointed end near batter; fray the exposed husk. Repeat with the remaining husks, batter, poblanos, and cheese.
  • Fill a wok or large skillet with 2 inches water. Line the bottom of a bamboo steamer basket with husks; set the basket in place. Lay the tamales in the steamer over high heat. When steam puffs out, reduce heat to medium. Steam 1 hour 15 minutes; add water to the pan as necessary. Check for doneness by unwrapping a tamale; the mixture should release easily and feel soft. If it sticks, rewrap; steam 15 to 20 minutes more. Remove from heat; let stand 15 minutes; tamales will stay warm about 1 hour.

POBLANO AND CHEESE TAMALES (TAMALES DE RAJAS CON QUESO)



Poblano and Cheese Tamales (Tamales de Rajas con Queso) image

This authentic Mexican recipe for homemade tamales is straight from Mexico. Tamales are stuffed with a spicy tomatillo sauce with poblano chiles and cheese - delicious! In Mexico, Chihuahua or Oaxaca cheese is used, but those cheeses are hard to find here, so you can substitute with Monterey Jack. [Originally submitted to Allrecipes.com.mx]

Provided by cocinaidentidad

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h58m

Yield 24

Number Of Ingredients 11

corn husks
10 ounces poblano peppers
1 ¼ pounds fresh tomatillos, husks removed
11 ounces lard, divided
1 onion, chopped
salt and ground black pepper to taste
3 tablespoons chopped fresh cilantro
4 ½ cups masa harina
2 teaspoons baking powder
1 ¾ cups chicken broth, or as needed
2 ½ cups sliced Monterey Jack cheese

Steps:

  • Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  • Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange poblano peppers in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer into a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skin, seed, and cut them into strips.
  • Place tomatillos in a pot and cover them with water. Bring to a boil and cook until they change color, about 5 minutes. Drain and place in a blender. Blend until smooth.
  • Heat 1 tablespoon lard in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add blended tomatillos and season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano peppers and cilantro and boil for an additional 5 minutes. Remove from heat and allow to cool, about 10 minutes.
  • Beat remaining lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and baking powder and beat well until combined. Add chicken broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
  • Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomatillo sauce and a piece of Monterey Jack cheese in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 19 g, Cholesterol 23.1 mg, Fat 17.5 g, Fiber 3.8 g, Protein 5.4 g, SaturatedFat 7.4 g, Sodium 198.2 mg, Sugar 1.5 g

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