Cheese With Roasted Chile Tamales Food

CHEESE WITH ROASTED CHILE TAMALES (TAMALES DE RAJAS CON QUESO)

Steps:

• Heat olive oil, add flour and stir for 3 minutes. Add diced green chiles and garlic powder and stir for 5 minutes.
• Add suero, salt, and 1⁄2 cup of shredded cheese, and simmer for 7 minutes, stirring until cheese melts and mixture thickens. Reserve the additional shredded cheese to sprinkle over mixture in each tamal (about 1 tablespoon each). Let mixture cool before filling tamales.

POBLANO AND CHEESE TAMALES (TAMALES DE RAJAS CON QUESO)

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange poblano peppers in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer into a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skin, seed, and cut them into strips.
• Place tomatillos in a pot and cover them with water. Bring to a boil and cook until they change color, about 5 minutes. Drain and place in a blender. Blend until smooth.
• Heat 1 tablespoon lard in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add blended tomatillos and season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano peppers and cilantro and boil for an additional 5 minutes. Remove from heat and allow to cool, about 10 minutes.
• Beat remaining lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and baking powder and beat well until combined. Add chicken broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomatillo sauce and a piece of Monterey Jack cheese in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.

CHEESE WITH ROASTED CHILE TAMALES

Steps:

• MAKE TAMALE MASA:, Place 1 pound of lard in a large stand mixer with a flat beater and mix until fluffy; scraping sides so the lard stays in the center of the mixing bowl. Add half the baking powder and half the salt and mix all together., Add half the masa and mix together. Slowly add half the broth to the masa and mix until combined. The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats, it is ready. If it sinks, add a little more lard, beat for another minute, and test again. Repeat this process until the masa floats. Pour the masa mixture into a bigger bowl. Repeat the process with the remaining ingredients., Cover the masa and set aside while you prepare filling., For filling, heat olive oil, add flour and stir for 3 minutes. Add diced green chiles and garlic powder and stir for 5 minutes., Add suero, salt, and ½ cup of shredded cheese, and simmer for 7 minutes, stirring until cheese melts and mixture thickens. Let mixture cool before filling tamales., PREPARE OJAS (CORN HUSKS):, Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using., SPREAD MASA:, Place the wide end of the husk on the palm of your hand. The narrow end is at the top. Starting at the middle of the husk, with the back of a spoon, spread 2 tablespoons of the masa in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk., FILL CORN HUSKS:, Spoon 1½ tablespoons of filling down the center of the masa, sprinkle with 1 tablespoon cheese. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it's a snug closure so the tamale will not open during steaming. Secure by tying a thin strip of corn husk around the tamale. This will keep the tamale from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded., STEAM TAMALES:, Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tight fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2½ to 3 hours. Keep lid on tightly. To test if done, place one tamale on a plate and take off the corn husk. If it comes off without sticking to the tamale, they're done.

CHEESE WITH ROASTED CHILE TAMALES: TAMALES DE QUESO CON RAJAS

Steps:

• Place corn husks in clean kitchen sink with plug to hold water, pour very hot water over husks and let soak. Take husks out of water and allow to drain in dish drainer (try to stand them straight up so that the water will drain easier).
• For the Masa: Place all dry ingredients in mixer and blend. Pour hot shortening into dry ingredients slowly and blend until evenly distributed about 2 minutes. Pour 1 quart of the hot chicken broth into mixture slowly so as not to splash. Mix on medium until incorporated. Slowly add additional broth to mixture until it is a slightly thicker consistency of hummus (spreadable). Mix on high for about 5 minutes to make it light and fluffy. Stir in the chiles.
• Mix all the cheese together and then make logs the size of a frankfurter, about 5 inches long and 3/4-inch thick. Cover and refrigerate.
• Take masa and husks to your area to begin spreading the masa. Take a husk and make sure that you have the smooth, shiny side up and put about 1 1/2 tablespoons of the masa and spread it with a metal spatula across the center of the husk and then down to about a 1/4-inch from the end and you should have at least 2-inches from the top. Chef's Note: I normally stack a few then I put a cheese log in and roll them up and place them in the steamer.
• When you have completed all of the stuffing and rolling, place them in the steamer and put on the stove top. Bring the steamer to a rolling boil and turn down to a medium boil and let cook for about 2 to 2 1/2 hours till done.

CORN, CHEESE AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA

Steps:

• Salsa:.
• Cook tomatillos, onion, garlic and chilies in heavy large skilllet over high heat until charred in spots but still firm, turning occsionally, about 5 minutes.
• Transfer to food processor or blender.
• Using on/off setting, chop coarsely.
• Add all remaining ingredients.
• Blend to course puree.
• Season with salt and pepper.
• Cover and Chill (can be made up to 24 hours ahead).
• Tamales:.
• Selecting 18-20 large clean husks, place in large bowl and fill with warm water.
• Weight husks down with saucer and soak until soft, separating occasionally, about 2 hours.
• Form 36 ties by tearing several husks into 1/2 in wide strips.
• Char chilies directly over gas flame or under broiler until blackened on all sides.
• Place in medium bowls, cover tightly with plastic.
• Let stand 10 minutes.
• Peel, seed and chop chilies, set aside.
• To make dough, blend Masa Harina, butter, sugar and 1 teaspoon salt in processor until coarse meal forms.
• Add broth and blend in (mixture will be crumbly).
• Transfer masa mixture to large bowl.
• In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper and 1 1/4 teaspoon salt until coarse puree forms.
• Stir puree into masa mixture until blended.
• Add 2 1/2 cups corn to masa mixture.
• For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk.
• Make depression in center of dough and fill with 1 tablespoon chilies and 1 tablespoon shredded cheese.
• Using moistened fingertips, press dough over filling to cover and shape into 3 inch long log placed parallel to long edge of husk.
• Fold 1 long side of husk over filling and roll up to enclose.
• Tie ends of filled husks tightly with husk strips.
• Add water to large pot containing steamer insert to reach bottom of insert.
• Layer tamales in steamer insert.
• Bring water to boil and cover pot.
• Steam until tamales are firm (about 1 hour).
• Be sure to maintain water level in pot, adding adding boiling water to pot as needed.
• Remove steamer insert when adding water to pot.
• May be made 1 day in advance, cooling slightly before refrigerating.
• Before serving resteam for approximately 45 minutes to heat thoroughly).

GOAT CHEESE TAMALES

Steps:

• Combine masa, baking powder, and salt in mixing bowl.
• Using the paddle attachment of an electric mixer, add butter, cheese, and shortening.
• Mix at high speed for 3 minutes-- add water and beat at low speed for 2 minutes.
• Scrape bowl and add corn -- beat for 1 minute more.
• Wrap dough and allow to rest for 30 minutes.
• On an open dried corn husk, spread 4oz. masa in a large circle in the middle of husk.
• Roll from the sides.
• Using strips of re-hydrated husk, tie off both ends tightly.
• Steam for 30 minutes.
• Serve and top with ancho mole sauce and a side of salsa fresca.