POBLANO AND CHEESE TAMALES (TAMALES DE RAJAS CON QUESO)
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
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
RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)
Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.
Provided by Ainé
Categories Side Dish Vegetables Corn
Time 1h33m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
- Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
- Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
- Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
- Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g
GRILLED CORN TAMALES
These Argentina-inspired tamales (humitas) are grilled - a new way to cook traditional steamed tamales. Serve them at your next summer barbecue.
Provided by My Food and Family
Categories Mexican Dinner
Time 50m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Remove corn from husks, reserving husks. Cut corn from cobs; place in blender. Blend until smooth.
- Melt butter in large skillet on medium heat. Add onions and peppers; cook and stir 5 min. or until crisp-tender. Stir in corn, cornmeal and basil; cook 5 min. or until mixture forms dough, stirring constantly. Cool 5 min. Stir in remaining ingredients.
- Spread 1/4 cup corn mixture down center of each of 20 husks to within 2 inches of top. Fold over sides and top end of each husk to enclose filling.
- Grill 15 min. or until filling is heated through, turning after 8 min. Cool slightly before serving.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
REAL HOMEMADE TAMALES
I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.
Provided by SADDIECAT
Categories World Cuisine Recipes Latin American Mexican
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
- Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
- Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
- Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
- Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g
TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)
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
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.
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.
More about "grilled tamales with poblanos and fresh corn recipes"
TAMALES WITH CORN AND POBLANO CHILES (TAMALES CON ELOTE …
From zarela.com
Category Appetizer, Main Course
- 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.
GRILLED TAMALES WITH POBLANOS AND FRESH CORN RECIPE
From epicurious.com
4.8/5 (8)Total Time 3 hrs 30 minsServings 30
GRILLED CORN & POBLANO TACOS RECIPE - LOVE AND LEMONS
From loveandlemons.com
UCHEPOS (FRESH CORN TAMALES) RECIPE - FOOD & WINE
From foodandwine.com
POBLANO, CORN, AND CHEESE TAMALES RECIPE
From simplyrecipes.com
Author Ericka SanchezTotal Time 5 hrs 7 minsCategory Entree, DinnerPublished Dec 6, 2022
- Soak the corn husks: Rinse the corn husks thoroughly under warm running water to clean off any debris, being careful not to tear them. Place the rinsed husks in a large bowl with enough warm water to cover them.
- Char the peppers: Preheat the broiler to high or 500°F. Rinse and pat the poblano, serrano, and jalapeño peppers dry with a kitchen towel. Lightly saturate a paper towel with 1 tablespoon of olive oil and rub the peppers with it.
- Clean the peppers: When the peppers are cool enough to handle, use the dull side of a paring knife or the back of a spoon to scrape the stem, skin, veins, and seeds off.
- Cook the filling: Heat the remaining 2 tablespoons olive oil in a large frying pan over medium heat. Add the onions and cook for 3 minutes, until they begin to soften.
- Assemble the tamales: Set up for assembling the tamales: You’ll need the soaked husks (keep them in the water), the masa, the poblano and corn filling, and the cheese.
- Prepare the steamer: Add water to a large steamer pot to the fill line, or until it comes up about 3 inches up the sides. Place the steamer basket on top.
- Cook the tamales: Cook the tamales over medium-high heat. When the water comes to a boil, set the timer for 90 minutes. Check the water periodically to make sure it hasn’t fully evaporated, every 15 minutes—you may need to add more hot water.
GRILLED TAMALES WITH POBLANOS AND FRESH CORN - PINTEREST
From pinterest.com
TAMALES DE RAJAS CON QUESO (POBLANO AND CHEESE TAMALES) RECIPE
From cooking.nytimes.com
{TAMALES DE ELOTE} EASY MEXICAN SWEET CORN TAMALES RECIPE
From saltandwind.com
GRILLED TAMALES {HOW TO COOK FROZEN TAMALES} - OUT GRILLING
From outgrilling.com
HOW TO MAKE TAMALES (EASY STEP-BY-STEP RECIPE) | KITCHN
From thekitchn.com
GRILLED SHRIMP TACOS RECIPE WITH POBLANO-CORN SALSA - PBS
From pbs.org
GRILLED TAMALES WITH POBLANOS AND FRESH CORN RECIPES
From wikifoodhub.com
HOW TO ROAST POBLANO PEPPERS - 4 METHODS - RACHEL COOKS®
From rachelcooks.com
GRILL RECIPES THAT TAKE 40 MINUTES OR LESS - REAL SIMPLE
From realsimple.com
GRILLED CORN AND POBLANO CHILE SALAD RECIPE | BON APPéTIT
From bonappetit.com
You'll also love