JALAPENO AND CHEESE TAMALE RECIPE
The most common type of tamale has pork or some kind of meat like beef inside. While this is true, this recipe uses vegetarian-friendly options like jalapenos and cheese. It is scrumptious and while usually enjoyed during the holidays, can be made all year round!
Provided by Just Mexican Food
Categories Main Course
Number Of Ingredients 10
Steps:
- The first step in this Jalapeno and Cheese Tamale Recipe is to prepare the corn husks. It is an important step because the husks not only provide flavor to the tamale but shape and consistency. The best way to clean the husks is to boil them for 5 minutes or run cool water on top of them.
- Lay them out to dry in a clean area or a plate. You can cut the husks if they are too big, or wrap them tightly once it is time to shape the masa.
- The most important part of this recipe is the masa to make tamales. The masa in this Jalapeno and Cheese Tamale Recipe should be thick and smooth. Take the wet and dry ingredients (not including the cheese or the jalapenos for the filling) and whisk them together.
- In order for the masa to work, it should be sticky and shape well with the husks.
- During the third and final step, you will be filling the corn husks with the masa. It is easiest to do this using a spoon. Take a spoon or two of the masa and spread it in the center of the husk. Make sure that the smooth side of the corn husk is facing up.
- Then, add the filling. You can sprinkle the cheese or melt it beforehand. However, the heat of the steam and boiling water will likely melt the cheese. Make sure at least one jalapeno is in each tamale to bring an extra kick of spice and flavor. Fold the tamales to create a tube-like shape from edge to edge.
- Afterward, boil hot water and stack the tamales inside with the husks. Add the top and boil for approximately 60 minutes. Afterward, lower the heat and allow the steam to come out for 20 minutes. Always wait to cool the tamales before serving.
CONCH TAMALES WITH JALAPEñO-CHEESE PESTO
Unlike most tamal recipes, which use dried corn (masa harina), this one is Cuban-style, made with fresh corn kernels. I've also added a different touch by replacing the traditional pork filling with conch. The flavor and texture proved very popular at Yuca, and it remained on the menu as a fixture. These tamales are very convenient for entertaining. They can be made ahead of time and frozen, or kept in the refrigerator and then popped in the microwave. In fact, it's not worth making a smaller batch, so you'll probably want to freeze some of them. Likewise, the pesto can be prepared ahead of time and refrigerated.
Yield Makes 20 tamals
Number Of Ingredients 21
Steps:
- To prepare the pesto, heat the olive oil in a sauté pan or skillet and sauté the onion, garlic, and jalapenos over medium heat for 5 minutes. Add the turmeric, stir well, and sauté for another 2 minutes.
- Transfer the mixture to a food processor, add the queso blanco, and pulse until smooth. Refrigerate.
- To prepare the sofrito, heat the olive oil in a large sauté pan or skillet. Add the onion, bell peppers, and garlic, and sauté over medium heat for about 15 minutes, stirring frequently. Stir in the tomato paste and remove the pan from the heat.
- Place the corn kernels in a large mixing bowl and stir in the sofrito mixture. Add the cornmeal and cornstarch and mix well. Place small batches of the corn mixture into a food processor or blender and purée until smooth.
- Return the purée to the mixing bowl and add the sugar and salt. With a wooden spoon, fold in the ground conch.
- Lay 2 of the reserved corn husks end to end. Place 1/2 cup of the conch filling in a cylinder shape in the middle of the husks. Roll up the husks and tie each end with butcher's twine. Repeat for the remaining tamales.
- Bring a large stockpot of salted water to a boil. Add the tamales, lower the heat, and keep at a gentle boil for 1 hour. Drain, and let the tamales cool slightly. Cut the square of cheese into a star (or other) shape and set it on a serving plate. Set the warm tamales, still in their leaves, on the cheese. Place the chilled pesto on the side, garnish with the parsley and olives, and serve.
TAMALES WITH CHEESE AND JALAPEñO FILLING
Filled with cheese from Oaxaca Mexico, sautéed onion and sliced jalapeño chiles, these tamales have lots of flavor.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h40m
Yield 20
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 220, Carbohydrate 20 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 1 g, TransFat 1 g
JALAPENO PESTO
A delicious, spicy take on your original Italian pesto.
Provided by curiouschef
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 14
Number Of Ingredients 7
Steps:
- Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 0.8 g, Cholesterol 3.8 mg, Fat 13 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 66.1 mg, Sugar 0.1 g
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