Roasted Poblano Chile And Cheese Tamale Filling Food

ROASTED POBLANO CHILE AND CHEESE TAMALE FILLING

Steps:

• Char chiles on a gas burner or broil in the oven, turning often, until blackened all over, about 10 minutes. Put in a bowl, cover, and let steam 20 minutes.
• Using a paper towel, peel blistered skin off chiles. Stem and seed chiles, then slice into 1/2-in. strips lengthwise. Halve any pieces longer than about 3 in. Season with salt.
• Pull Oaxaca cheese apart into pieces about 1/2 in. wide and 3 in. long. If using Monterey jack, cut into 1/2- by 3-in. sticks.
• Make ahead: Up to 2 days, char and peel chiles and prep cheese; keep chilled.

ROASTED POBLANO TAMALES

Steps:

• Soak corn husks in hot water for 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the chopped epazote leaves with the flour.
• Assemble tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the peppers and 1 tsp. of the cheese down the center of the masa mixture on each husk; fold over the sides of the husk and both ends to completely enclose the filling.
• Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Remove tamales from steamer basket; cool slightly. Top with TACO BELL® Thick & Chunky Salsa just before serving, if desired.

SHRIMP AND POBLANO CHILE TAMALES

Steps:

• Note: Chihuahua cheese available in most Hispanic markets, Queso Fresco available from Mozzarella Company 800-798-2954.
• Cover corn husks with hot tap water in a shallow baking dish.
• Bring chicken broth, creamed corn and milk just to a boil in a small saucepan over medium heat.
• Gradually add broth mixture to masa harina in a medium bowl, stirring with a wooden spoon, until well blended; cool.
• Heat broiler.
• Line a broiler pan with foil.
• Arrange poblanos and bell pepper on prepared pan and broil 4 inches from heat 10 to 15 minutes, turning until skins are evenly charred.
• Wrap in foil and let stand 15 minutes.
• Peel, seed and dice chile and bell pepper; transfer to a medium bowl.
• Heat oil in a large skillet over medium-high heat.
• Add onions and cook 2 to 3 minutes.
• Add garlic, reduce heat to medium and cook 1 minute more.
• Cool, then combine with chile, bell pepper and uncooked shrimp.
• Beat lard, baking powder, salt and sugar together in a large mixer bowl, until smooth.
• Gradually beat in masa harina mixture by spoonfuls, beating well after each addition.
• Continue to beat 5 to 8 minutes more, until mixture is light and fluffy.
• Stir in shrimp mixture and cheese (mixture will be stiff).
• Drain and rinse corn husks; keep covered with a damp towel (or follow foil directions below).
• Flatten one husk on work surface (overlapping two husks if small).
• Spoon 1/4 cup filling in center of husk.
• Spread into a 3-inch long log.
• Roll up lengthwise.
• Secure each end with string.
• Repeat with remaining husks and filling.
• To prepare tamales with foil: Cut each foil piece in half to make two 6x9-inch rectangles.
• Spread 1/4 cup filling in center of each rectangle.
• Fold all sides in to form 2x3-1/2-inch packets.
• (Can be made ahead. Place tamales in resealable plastic storage bags and freeze up to 1 month.) Place steamer rack in Dutch oven over 1 inch of water.
• Arrange tamales (unthawed if frozen) in rack.
• Cover; bring to a boil.
• Reduce heat to low and steam 30 minutes.
• Serve with Guacamole, if desired.
• Makes 28 tamales.
• (Nutrition facts are based on 1 tamale per serving.) yMasa Harina: A variety of flour made from specially processed corn.
• Used in tamales or to thicken sauces.
• Can be found in the baking section of most supermarkets.
• yyChile Poblano: Mild to medium-hot fresh chile.
• Popular for stuffing; usually roasted.

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.

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.