Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tamales de rajas y queso (green chile and cheese). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Tamales de rajas y queso (green chile and cheese) is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Tamales de rajas y queso (green chile and cheese) is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook tamales de rajas y queso (green chile and cheese) using 8 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Tamales de rajas y queso (green chile and cheese):
- Make ready 20 lb Masa preparada (already prepared)
- Take 5 lb Fresh anaheim chiles
- Get 3 lb Fresh pasilla chiles
- Get 3 lb Fresh serrano chiles
- Prepare 15 lb Monterey jack cheese
- Get 4 bags of hojas (corn husks)
- Prepare 1 cup Lard for every 10 lbs. of masa
- Make ready 1 cup chicken broth for every 10 lbs. of masa.
Tamales de Queso con Rajas Cheese & Green Chile Tamales. Our Cheese & Green Chile Tamales are traditionally made by hand, like it's been done for generations. Soft and moist masa, Monterey Jack cheese, fire roasted green chilies are then wrapped in a sustainable wrap to preserve the delicious flavor and texture of our masa. Add blended tomatillos and season with salt and pepper.
Instructions to make Tamales de rajas y queso (green chile and cheese):
- Place hojas in hot water until ready to wrap tamales.
- Add 1 cup of melted lard and 1 cup of chicken broth for every 10 lbs. of masa. Yes the masa already has lard but this will prevent your masa from drying out during steaming. You might have to place masa in the freezer for a while so the melted lard doesn't make it too watery.
- Roast chiles in oven broiler or on grill enough so that skin will peel easily.
- Placing chiles in plastic bag as soon as roasting is done will help skin sweat off.
- Slice cheese into about 1"x1"x4" pieces. Small enough to make wrapping tamales easy.
- Slice chiles into long strips (rajas).
- Get an hoja in one hand and a spoon in the other… scoop some masa onto the hoja and spread it up. (It's an art) place one piece of cheese and some chile strips. The serranos are the hot chiles so be careful.
- Wrap.
- Place in a steamer pot for at least an hour. Maybe longer depending on your pot and how many tamales you are steaming at once. Test a tamale after an hour to judge how long.
These tamales are filled with roasted green chile and cheese. But it doesn't end there - the filling is slow simmered in suero (whey) that my mom brought over from Licon Dairy in El Paso, Texas. The combination of the suero with green chiles gives this recipe its one-of-a-kind sabor. The mellow flavor of the Queso Fresco makes a perfect match with the spiciness and smoky flavor of the roasted Poblano peppers. Not everyone fills them with Poblano peppers, though, as some cooks use Serrano or jalapeño peppers.
So that’s going to wrap it up for this exceptional food tamales de rajas y queso (green chile and cheese) recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
