Skip to main content

Rajas and Cheese Tamales

By

Ingredients

1
bag dried corn husks
1 1/4
cups prepared tamale (masa) dough
5
chiles cooked and julienned to make rajas - Anaheim or Poblano
Vegetable oil for spreading
1/2
lb cheese (jack or cheddar) cut into 1/2-inch thick slices or strips

Steps

  • 1
    Soak the cornhusks until soft (about an hour).
  • 2
    To make the rajas: Choose your preferred chiles and, using your hand, coat them with vegetable oil.
  • 3
    Place the chiles over an open flame and allow them to char on both sides.
  • 4
    Once completely charred, place them in a zip-lock bag and seal, allowing them to steam for 45 minutes.
  • 5
    Remove them from the bag and peel away the burned skin and rinse them under running water.
  • 6
    Cut off the stems and remove the veins and seeds, and cut into long strips, count them, and divide them equally. Place the strips in a bowl.
  • 7
    To make the tamales: Remove the cornhusks from water and drain.
  • 8
    Take two tablespoons of masa dough and spread onto the inside of the cornhusk, leaving a 2-inch space from the bottom of the leaf.
  • 9
    Add strips of rajas in the center with a slice of cheese.
  • 10
    Fold one side inward enough to cover the filling. Then roll until both edges meet and form a compact tube. Take the bottom half (where there is no masa) and fold up.
  • 11
    Place the tamales (face-up) in a steamer with water at the bottom, and steam for 1 1/2 hour. At half cooking time, add more water, if needed.
  • 12
    When your tamales are ready, let cool for twenty minutes. The masa should pull away from the husk with no resistance.

Comments

Post a Comment

Popular posts from this blog

Preacher Cake

By
  3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 2 cups sugar 3 eggs 1 cup vegetable oil 2 teaspoons vanilla extract 1 20-ounce can crushed pineapple, with juice 1 1/2 cups finely chopped pecans or walnuts, divided 1 cup flaked coconut (optional) Cream Cheese Frosting (recipe below) Sift together flour, baking soda, salt and cinnamon; set aside. Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined. Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute). Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean. Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup choppe...
Post a Comment
Read more

Chop Suey Retro 60's Style

By
Ingredients 1 tablespoon shortening 1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes salt ...
Post a Comment
Read more

CREAMED CHICKEN AND BISCUITS CASSEROLE

By
  INGREDIENTS 1 small  onion 1  1 ⁄ 2 teaspoons  butter 2 lbs chopped cooked chicken breasts or 2 lbs  boneless skinless chicken thighs 1 (10 3/4 ounce) can cream of chicken soup 1 ⁄ 2 cup  mayonnaise 1 cup  milk 1 ⁄ 2 1/2 cup sauteed  red bell peppers  or 1/2 cup jarred roasted red pepper 1  1 ⁄ 2 cups shredded  mild cheddar cheese refrigerated biscuit DIRECTIONS Preheat oven to 350. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish. Chop the onion. Heat butter in a small nonstick skillet and sauté until tender. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish. Bake for 15 minutes and remove from oven. Sprinkle 1 cup of the cheese over the baked mixture. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, us...
Post a Comment
Read more