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
CHEESY MASHED POTATOES
Provided by Nancy Fuller
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pot and cover with water by an inch. Bring to a boil over high heat, then reduce to simmer. Cook until the potatoes are fork tender, 25 to 30 minutes. Drain.
- Return the potatoes to the pot and add the butter, milk and some salt and pepper. Mash the potatoes to the desired consistency. While still hot, fold the cheese into the mash and stir to melt.
MASA POTATO AND CHEESE SNACKS, OAXACA STYLE
Number Of Ingredients 7
Steps:
- 1. In a medium saucepan, boil the potatoes in water to cover until very tender, 12 to 15 minutes. Drain well, and put in a wide shallow bowl. Coarsely and gently break up the potatoes with a fork. Cool the potatoes to room temperature, and allow the steam to dissipate. 2. Meanwhile, in a medium bowl, mix the masa harina with the water. With clean hands, work the dough together until smooth and soft but not sticky. Cover with plastic wrap to prevent drying. 3. Put the cotija cheese in a food processor bowl, and pulse until finely crumbled. Add the prepared masa dough and salt. Pulse to mix. Add the potato and pulse to combine with the dough. The dough should be soft but not sticky. (Add water, 1 teaspoon at a time, if too stiff.) 4. Remove the dough to a flat working surface, and divide the dough into 1 1/2-inch balls. Cover with plastic wrap. To form the molotes, press 1 ball of dough into a 3-inch circle and put 1 stick of the cheese across the center. Wrap the dough around to enclose the cheese. Seal the ends well, with no cheese peeking through, and gently shape the molote to resemble a torpedo. Lay the molote on a baking sheet and cover with a clean kitchen towel. Repeat with remaining dough. 5. In a medium skillet, heat 1 inch of vegetable oil until hot. Fry the molotes, 3 or 4 at a time, frequently turning them, until golden brown, about 2 minutes. Drain on paper towels. Keep warm in a 200° oven. Serve warm. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BAKED CHEESY SAMOSA PUFFS
Snacks are a crucial component of every Diwali party, and these baked samosa puffs have crispy pastry encasing a cheesy, potato-stuffed interior.
Provided by Rachel Gurjar
Time 1h30m
Yield Makes 18
Number Of Ingredients 19
Steps:
- Place a rack in middle of oven; preheat to 400°. Place potatoes in a medium saucepan and pour in cold water to cover by 1". Season generously with salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, 25-30 minutes. Drain potatoes and let sit until cool enough to handle.
- Peel potatoes, then place in a large bowl and mash with a potato masher or fork until mostly smooth with some pea-size pieces remaining.
- Heat oil in a medium nonstick skillet over medium. Cook cumin seeds, mustard seeds, and asafetida, stirring, until fragrant, about 10 seconds. Add chile and ginger and cook, stirring, until softened, about 30 seconds. Stir in coriander, turmeric, and 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; cook, stirring, until fragrant, about 1 minute. Add potatoes and mix until spiced oil is thoroughly incorporated. Return potato mixture to bowl and let cool.
- Stir cheese, cilantro, lime juice, garam masala, and sugar into potato mixture. Taste and season with more salt if needed.
- Unfold puff pastry sheets on a lightly floured surface and cut into eighteen 2½" squares. Roll out each square to about 4½", then divide between 2 parchment-lined baking sheets.
- Working one at a time, brush edges of pastry with egg. Spoon a heaping tablespoonful of potato mixture onto center of each square. Fold pastry in half by bringing one of the top corners up and over filling and matching it up with the opposite bottom corner to make a triangle. Pinch edges together to seal, then crimp with a fork. Brush tops with egg. Chill puffs 15 minutes.
- Bake puffs until pastry is golden brown and cheese is melted, 25-30 minutes. (Some cheese may ooze out and that is okay.)
- Serve puffs with ketchup, green chutney, or hot sauce for dipping.
CHEESY SALSA MASHED POTATOES
There might be times you'd prefer to serve plain mashed potatoes rather than this cheesy version with chunky salsa, but we can't seem to think of any.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 9 servings, 1/2 cup each
Number Of Ingredients 3
Steps:
- Cook potatoes in boiling water in large saucepan 15 min. or until tender; drain.
- Return potatoes to pan; mash to desired consistency.
- Add VELVEETA and salsa; cook and stir 3 to 5 min. or until heated through.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 300 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 3 g, Protein 5 g
POTATO MASA CAKES
Number Of Ingredients 7
Steps:
- 1. In a small saucepan, cook the potato in salted water to cover until very tender, about 8 minutes. Drain and mash potato with the butter while still hot. Cool until lukewarm. 2. In a mixing bowl, using clean hands, mix the masa harina, salt, and water together to make a soft dough. If too dry, add additional water 1 to 2 teaspoons at a time until the dough is moist and soft, but not sticky. Add the mashed potato and work it into the masa with your hands. Divide the dough into 4 equal pieces and form into balls. 3. Put 1 ball between 2 pieces of plastic wrap and gently press and pat lightly with your hands to make a 4-inch round cake about 1/3-inch thick. 4. Preheat the oven to 200°. In an 8-inch nonstick skillet, heat about 1 tablespoon of oil over medium heat. Remove the plastic and fry the cake until golden brown and crisp on both sides, about 5 minutes per side. Put on a baking sheet and keep warm in the oven while shaping and frying the remaining cakes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "masa potato and cheese snacks oaxaca style recipes"
PUPUSAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE BEST OF MEXICO'S OAXACAN CUISINE - ALLRECIPES
From allrecipes.com
MOLOTES (OAXACAN MASA EMPANADAS) - MUY BUENO
From muybuenocookbook.com
TETELAS OAXACA - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
MASHED SWEET POTATOES WITH CHEESE | CANADIAN …
From dairyfarmersofcanada.ca
MASHED POTATO CAZUELA - PATI JINICH
From patijinich.com
20 OAXACA CHEESE RECIPES I CAN’T RESIST – HAPPY MUNCHER
From happymuncher.com
Cuisine MexicanTotal Time 15 minsCategory Main Course, Side DishPublished Dec 10, 2022
POTATO AND CHEESE STREET QUESADILLAS RECIPE | SARGENTO
From sargento.com
Category Latin
20 AMAZING OAXACA CHEESE RECIPES
From gloriousrecipes.com
EASY BLACK BEAN AND CHEESE EMPANADAS | MEXICAN MADE MEATLESS™
From mexicanmademeatless.com
MASA POTATO AND CHEESE SNACKS, OAXACA STYLE (MOLOTES DE PAPA Y …
From eatyourbooks.com
OAXACA-STYLE MUSHROOM AND CHEESE QUESADILLAS - PATI JINICH
From patijinich.com
REGIONAL MEXICAN CUISINE: OAXACA, THE LAND OF A THOUSAND MOLES
From seriouseats.com
MEMELAS OAXACA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
QUESADILLAS DE PAPAS - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
THE 10 MOST POPULAR RECIPES WE SHARED ON FACEBOOK IN APRIL
From allrecipes.com
QUESADILLA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
THESE MILLER HIGH LIFE BEER-INFUSED CHOCOLATES TASTE LIKE BAR SNACKS
From simplemost.com
CLASSIC MEXICAN RECIPES: MASA POTATO AND CHEESE SNACKS, OAXACA …
From recipes.foodglad.com
You'll also love