Tamales Con Elote Y Chile Poblano Tamales With Corn And Poblano Chiles Recipes

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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

TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)



Tamales con Elote y Chile Poblano (Tamales With Corn and Poblano Chiles) image

I long for tamales de elote. But our Mexican corn cannot be swapped with US sweet corn, so this tamale recipe uses regular masa with sweet corn added.

Provided by Zarela Martinez

Categories     Hominy/Cornmeal/Masa     Mexico     Corn     Chile Pepper     Poblano     Wheat/Gluten-Free     Soy Free     Tree Nut Free     Dinner     Christmas

Number Of Ingredients 9

35-40 dried corn husks
2 tablespoons vegetable oil
1 medium-size white onion finely chopped
2 garlic cloves minced
2 poblano chiles roasted, peeled, tops removed, seeded, and diced
2 cups fresh or drained canned corn kernels or 1 package (10 ounces) frozen
1½ tablespoons chopped fresh cilantro leaves
Salt to taste
½ recipe Basic Tamal Dough

Steps:

  • Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
  • Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
  • Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
  • Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.

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