Recipe: Delicious Cheese and Poblano Tamale

Delicious and Easy Recipes

Cheese and Poblano Tamale. You can buy this textured flour of white (cachuazintle). Tamales de rajas con queso are my FAVORITE kind! These vegetarian tamales are filled with cheese and roasted poblano peppers.

Cheese and Poblano Tamale I love to top mine with fresh avocado and cilantro, too. Just wait until you sink your fork. Photo Credit Angie Mosier. [RECIPE] Corn, Poblano, And Cheese Tamales. You can have Cheese and Poblano Tamale using 4 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Cheese and Poblano Tamale

  1. 🢂 5 lb of container of prepared maza.
  2. 🢂 1 package of corn husks.
  3. 🢂 10 of poblano peppers.
  4. 🢂 1.5 lbs of chihuahua cheese.

For his easy version of tamales, chef Fernando López Velarde of La Biznaga restaurant omits the usual cornmeal and stuffs herbal-tasting hoja santa leaves with poblano chiles and queso oaxaca—a mild, melty. Set on plates, unfold, and drizzle with crema. 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.

instructions Cheese and Poblano Tamale

  1. 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..
  2. Cut the cheese into a 4"x 1/4" x 1/4" sticks to easily place into the tamales.
  3. Submurdge and soak the corn husks in water for 10 minutes.
  4. Fill steamer pot with water up to the bottom of the strainer.
  5. 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..
  6. Cover the steamer pot and bring to boil. Lower heat to medium low, and steam for 1 hour..
  7. Tamales are best right out of the pot, hot hot hot. Add some of Auntie Dee-Dee's Fire Roasted Salsa to complete..

Tamales filled with roasted poblanos and melted Oaxacan cheese. [Photographs: Joshua Bousel]. Buy Oaxaca cheese from Latino markets in sticks or as strings woven into a ball, to unfold. My favorite tamales are filled with roasted chiles and cheese — tamales de rajas con queso. Whenever the "tamale lady" would stop by my old Roasted poblanos are perfect but I've also used roasted Hatch chiles in the past. And the salsa verde - make a batch of.