Tamales with Cheese and Jalapeño Filling
If you want to add more Mexican recipes to your recipe box, Tamales with Cheese and Jalapeño Filling might be a recipe you should try. This recipe serves 20. This hor d'oeuvre has 147 calories, 4g of protein, and 11g of fat per serving. For 63 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 1119 people were impressed by this recipe. Head to the store and pick up shortening, low sodium chicken broth, corn husks, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. It is a good option if you're following a gluten free diet. It is brought to you by BettyCrocker.com. With a spoonacular score of 22%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Cheese with Roasted Chile Tamales: Tamales de Queso con Rajas, Jalapeño Cornbread Whoopie Pies with Goat Cheese and Bacon Filling, and Tamales Santafereños o Bogotános (Santa Fe Region Tamales).
Servings: 20
Preparation duration: 30 minutes
Cooking duration: 70 minutes
Ingredients:
1/4 teaspoon baking powder
1/2 teaspoon chicken bouillon granules
4 cups instant corn masa for tamales
30 dried corn husks, 4 husks reserved
1 can (12 oz) sliced jalapeño chiles, rinsed and drained
3 to 4 cups reduced-sodium chicken broth (from 32-oz carton)
1 teaspoon salt
2/3 cups shortening
1/2 lb Oaxaca, Asadero-style cheese or string cheese, cut into 3x1/4-inch strips
2 tablespoons vegetable oil
1 medium white onion, sliced
Equipment:
kitchen twine
hand mixer
bowl
frying pan
paper towels
wire rack
dutch oven
Cooking instruction summary:
1 Pull 1/4-inch strings from reserved husks to wrap tamales, or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes. 2 Meanwhile, in large bowl, mix 2 cups of the broth and remaining tamale dough ingredients. Beat with electric mixer until well combined, adding remaining chicken broth as needed to make soft dough. 3 In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir onion in oil 2 to 3 minutes or until tender. Stir in chiles; cook 1 to 2 minutes or until hot. 4 Drain corn husks; pat dry with paper towels. Place 3 level tablespoonfuls dough on each corn husk; slightly spread out, making indentation in center with back of spoon. Place 1 to 2 strips cheese and onion and chile on center of dough; fold dough around filling. If corn husks are too small, overlap 2 husks. Fold bottom one-third of corn husk over filling; fold sides in toward center. Tie tops with corn husk strings. 5 In 5-quart Dutch oven, place round cooling rack. Pour boiling water in Dutch oven, almost touching rack. (Water should not touch tamales when they are added.) Place 6 empty tamale husks on top of rack. Stand tamales inside pots, leaning against sides all around. Cover; reduce heat to medium. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm. Add more water if needed during cooking time. Let stand uncovered 10 to 15 minutes. Carefully unfold each tamale by removing string and opening husk.
Step by step:
1. Pull 1/4-inch strings from reserved husks to wrap tamales, or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.
2. Meanwhile, in large bowl, mix 2 cups of the broth and remaining tamale dough ingredients. Beat with electric mixer until well combined, adding remaining chicken broth as needed to make soft dough.
3. In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir onion in oil 2 to 3 minutes or until tender. Stir in chiles; cook 1 to 2 minutes or until hot.
4. Drain corn husks; pat dry with paper towels.
5. Place 3 level tablespoonfuls dough on each corn husk; slightly spread out, making indentation in center with back of spoon.
6. Place 1 to 2 strips cheese and onion and chile on center of dough; fold dough around filling. If corn husks are too small, overlap 2 husks. Fold bottom one-third of corn husk over filling; fold sides in toward center. Tie tops with corn husk strings.
7. In 5-quart Dutch oven, place round cooling rack.
8. Pour boiling water in Dutch oven, almost touching rack. (Water should not touch tamales when they are added.)
9. Place 6 empty tamale husks on top of rack. Stand tamales inside pots, leaning against sides all around. Cover; reduce heat to medium. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm.
10. Add more water if needed during cooking time.
11. Let stand uncovered 10 to 15 minutes. Carefully unfold each tamale by removing string and opening husk.
Nutrition Information:
covered percent of daily need
