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
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.
ROASTED POBLANO TAMALES
Even if you've never made anything with corn husks or fresh epazote leaves, our step-by-step recipe for Roasted Poblano Tamales is a cinch to make.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 26 servings, 2 tamales each.
Number Of Ingredients 5
Steps:
- Soak corn husks in hot water for 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the chopped epazote leaves with the flour.
- Assemble tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the peppers and 1 tsp. of the cheese down the center of the masa mixture on each husk; fold over the sides of the husk and both ends to completely enclose the filling.
- Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Remove tamales from steamer basket; cool slightly. Top with TACO BELL® Thick & Chunky Salsa just before serving, if desired.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
More about "pumpkin poblano tamales recipes"
PUMPKIN TAMALES RECIPE - LOS ANGELES TIMES
From latimes.com
Cuisine MEXICANCategory STOVETOP, MAINS, VEGETARIANServings 24-30Total Time 2 hrs
- In a large mixing bowl, combine the ground masa, baking powder, cinnamon, sugar and piloncillo. Mix well. Add the corn oil and chicken broth, and continue mixing (the masa should be smooth). Add the candied pumpkin, but be careful not to overmix; you want to see chunks of the pumpkin in the masa.
- Scoop a 1/4- to 1/3-cup spoonful of masa mixture onto the corn husk and fold one side of the corn husk over mixture then fold the other side, overlapping, as if folding a letter. Fold the pointed side of the tamale up and turn over to keep it from coming undone.
- Arrange the tamales upright in a tamale steamer (tamalera) filled to the line with water, and heat over medium-high heat. Cover the top of tamales with a layer of remaining husks and a damp towel.
PUMPKIN SPICE TAMALES - MUY BUENO COOKBOOK
From muybuenocookbook.com
Ratings 8Calories 283 per servingCategory Desserts
- In a stand mixer, beat together masa harina, butter, sugar, baking powder, salt, and spices until well combined.
- Beat in vanilla, pecans, pumpkin, and slowly add in the milk until the masa is the consistency of peanut butter.
- Spread about 2 tablespoons of mixture in the center of each corn husk. Bring in the sides of the corn husks, then fold in both ends to enclose filling.
PUMPKIN TAMALES - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
5/5 (52)Calories 367 per servingCategory Dessert
PUMPKIN-POBLANO CASSEROLE RECIPE | COOKING LIGHT
From cookinglight.com
SKILLET POBLANO AND PUMPKIN ENCHILADAS - DISHING OUT …
From dishingouthealth.com
BUTTERNUT SQUASH TAMALES | FEASTING AT HOME
From feastingathome.com
CHICKEN AND POBLANO TAMALES WITH CILANTRO CREMA
From sweetlifebake.com
PUMPKIN AND ANCHO CHILE MOLE - PATI JINICH
From patijinich.com
SWEET PUMPKIN TAMALES - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
Ratings 3Category Dessert, TamalesCuisine MexicanTotal Time 2 hrs
POBLANO, CORN, AND CHEESE TAMALES RECIPE
From simplyrecipes.com
PUMPKIN CHILI (WITH GROUND TURKEY) - FIT FOODIE FINDS
From fitfoodiefinds.com
CHICKEN TAMALES WITH PUMPKIN & MOLE SAUCE - ¡HOLA! JALAPEÑO
From holajalapeno.com
RECIPE: CHICKEN-AND-POBLANO TAMALES - TASTINGTABLE.COM
From tastingtable.com
TAMALES DE RAJAS CON QUESO (POBLANO AND CHEESE TAMALES) RECIPE
From cooking.nytimes.com
POBLANO TAMALES IN PARCHMENT - RECIPES | PAMPERED CHEF CANADA …
From pamperedchef.ca
RECIPE: PORK, POBLANO, AND PUMPKIN STEW | KITCHN
From thekitchn.com
PUMPKIN SPICE TAMALES WITH WARM ROASTED POBLANO VINAGRETTE
From youtube.com
THE BEST MOLE POBLANO - BROKE BANK VEGAN
From brokebankvegan.com
13 AMAZING RECIPES USING PEPITAS - ¡HOLA! JALAPEÑO
From holajalapeno.com
You'll also love
Related Search