Spinach Cheese Roasted Pepper Tamales Recipes

Steps:

• MAKE TAMALE MASA:, Place 1 pound of lard in a large stand mixer with a flat beater and mix until fluffy; scraping sides so the lard stays in the center of the mixing bowl. Add half the baking powder and half the salt and mix all together., Add half the masa and mix together. Slowly add half the broth to the masa and mix until combined. The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats, it is ready. If it sinks, add a little more lard, beat for another minute, and test again. Repeat this process until the masa floats. Pour the masa mixture into a bigger bowl. Repeat the process with the remaining ingredients., Cover the masa and set aside while you prepare filling., For filling, heat olive oil, add flour and stir for 3 minutes. Add diced green chiles and garlic powder and stir for 5 minutes., Add suero, salt, and ½ cup of shredded cheese, and simmer for 7 minutes, stirring until cheese melts and mixture thickens. Let mixture cool before filling tamales., PREPARE OJAS (CORN HUSKS):, Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using., SPREAD MASA:, Place the wide end of the husk on the palm of your hand. The narrow end is at the top. Starting at the middle of the husk, with the back of a spoon, spread 2 tablespoons of the masa in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk., FILL CORN HUSKS:, Spoon 1½ tablespoons of filling down the center of the masa, sprinkle with 1 tablespoon cheese. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it's a snug closure so the tamale will not open during steaming. Secure by tying a thin strip of corn husk around the tamale. This will keep the tamale from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded., STEAM TAMALES:, Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tight fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2½ to 3 hours. Keep lid on tightly. To test if done, place one tamale on a plate and take off the corn husk. If it comes off without sticking to the tamale, they're done.

Steps:

• Soak corn husks in hot water 30 min. Meanwhile, beat next 4 ingredients in large bowl with mixer on low speed until blended. Gradually add warm water, beating after each addition until light and fluffy. Combine vegetables and cheese.
• Drain corn husks. Spread about 1/3 cup masa dough into 4x3-inch rectangle down center of each of 12 husks, leaving about 2 inches at top of husk. Top each with 1/3 cup spinach mixture. Fold over both sides and 1 end of each husk to enclose filling.
• Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of basket with some of the remaining corn husks. Place tamales, open-ends up, in tamalera; cover with remaining husks or damp kitchen towel. Cover with lid. Bring water to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from husks, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil.

Steps:

• Place tamales in a single layer in a greased 6-qt. slow cooker. In a large bowl, combine beans, corn, onions, olives and garlic powder; spoon over tamales. In same bowl, combine pepper, sour cream and chiles; spoon over bean mixture. Top with spinach., Cook, covered, on low until heated through, 3-4 hours. Sprinkle with bacon, cheese and additional green onions.

Steps:

• Heat butter and olive oil in a small saute pan. Add sweet onion, a generous dash of salt, and several grinds of fresh black pepper. Cook slowly over low heat until onions are nicely caramelized.
• Meanwhile, quarter, stem and seed the bell pepper, being sure to cut away any white pith. Place the pepper quarters skin side up under the broiler for about 5 minutes, or until the skin is beginning to char. Remove peppers to a closed container or a bowl with a plate across it. Once cool enough to handle, slough off the skin and dice the pepper.
• Squeeze as much moisture out of the thawed spinach as possible. In a wide bowl, combine spinach, cilantro, caramelized onion, diced roasted pepper and any collected pepper juices until evenly mixed. Gently stir in feta.
• In a separate bowl or small pitcher, whisk together eggs and milk. If desired, add a tablespoon of grainy mustard or a teaspoon of prepared horseradish, along with additional ground black pepper, into the custard.
• Spray a large deep lidded casserole with cooking spray. Spray the edges of the lid as well. Spread half of the bread cubes across the bottom. Arrange spinach mixture over bread to cover, all the way out to the edges. Top spinach with shredded cheese and then remaining bread cubes.
• Slowly pour the custard mixture evenly over the strata, moving in concentric circles. Cover strata and refrigerate at least one hour and up to one day.
• Preheat oven to 350 degrees. Bake strata, covered, 30 minutes. Remove lid and continue to bake 20-25 minutes, or until golden. Remove from oven and allow to stand 5 - 10 minutes.

Steps:

• Set oven to 350 degrees.
• Butter a 11 x 7-inch baking dish (or you can use a 13 x 9-inch, but the casserole will be flatter).
• Heat butter and oil in a large skillet over medium heat, then add in the spinach; saute the spinach for about 4 minutes; remove to a bowl and set aside.
• To the same skillet (adding in more butter and/or oil if needed) add in the leeks and garlic; cook for about 6 minutes, or until soft; remove the skillet from the heat.
• In a bowl whisk together whipping cream and eggs, then add in ricotta cheese, Swiss cheese and Parmesan cheese, salt and cayenne pepper or black pepper, then add in the sauteed spinach, leek/garlic mixture and the sliced roasted peppers; mix well to combine.
• Transfer the mixture to prepared baking dish.
• Sprinkle with grated Parmesan cheese.
• Bake for about 50 minutes, or until a knife inserted in the middle comes out clean.
• Sprinkle with more roasted peppers on top if desired and serve.
• Delicious!

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.