Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, cheese and poblano tamale. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Cheese and Poblano Tamale is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Cheese and Poblano Tamale is something which I’ve loved my entire life. They’re nice and they look fantastic.
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] To Cook The Tamales: Use a tamale steamer or a steamer insert set inside a large stockpot and add water to just below bottom of the steamer insert (make sure the water doesn't touch bottom of the insert).
To get started with this recipe, we have to prepare a few ingredients. You can have cheese and poblano tamale using 4 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Cheese and Poblano Tamale:
- Get 5 lb container of prepared maza
- Get 1 package corn husks
- Take 10 poblano peppers
- Get 1.5 lbs chihuahua cheese
Stir in the chopped oregano and. Fold one side of the corn husk over filling then fold the other side, overlapping. Fold the pointed side up and turn over to keep it from unfolding. Repeat with remaining husks and masa.
Instructions to make Cheese and Poblano Tamale:
- Fire roast peppers until blackened, takes about 10 minutes. Place peppers in a plastic bag and seal shut for 10 minutes. Slide and peel the skin off the peppers. Remove the stem and seeds. Slice the peppers long ways into thin strips.
- Cut the cheese into a 4"x 1/4" x 1/4" sticks to easily place into the tamales
- Submurdge and soak the corn husks in water for 10 minutes
- Fill steamer pot with water up to the bottom of the strainer
- Spread 1 heaping tbs of masa onto the top left corner of the corn husk, about a 4"x4" square. Add in two strips of pepper and 1 stick of cheese to the center of the masa. Roll in the left corner, pulling all the mixture into the center and continue to roll the rest of the husk. Bend the bottom of the husk up and place facing up into a steamer pot. Continue to fill the pot up until full of standing up tamales.
- Cover the steamer pot and bring to boil. Lower heat to medium low, and steam for 1 hour.
- Tamales are best right out of the pot, hot hot hot. Add some of Auntie Dee-Dee's Fire Roasted Salsa to complete.
Arrange tamales upright in a steamer. Our shrimp and poblano-chile tamales are wonderful party fare because they freeze so well. Plus, we added Mexican Chihuahua cheese, a buttery semisoft cheese that melts beautifully, to the filling. Dried corn husks are the traditional wrapping, but you can also wrap the tamales in foil. Gather the dough, salsa, cheese, peppers strips, and corn husks to assemble the tamales.
So that’s going to wrap it up with this exceptional food cheese and poblano tamale recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember 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!
