Tamales With Rajas and Queso Fresco
Cacique
Cacique
Recipe - 522 - Montebello
Tamales With Rajas and Queso Fresco
Prep Time30 Minutes
Servings10
Cook Time85 Minutes
Ingredients
⅔ cups of vegetable oil
2 cups masa flour
½ teaspoon baking powder
1 ¾ cup warm chicken broth
Salt to taste
3 Poblano Peppers
1 10 oz. Ranchero Queso fresco, plus extra for garnish
1 ¼ cup of Cacique Hatch Chile Salsa Verde
14 Corn Husks plus extra to tie the tamales and for the steaming pot
For garnish, Cacique Crema Mexicana to drizzle your tamales
Directions
- Roast the Poblano peppers in your broiler for 5-7 minutes or over a stovetop flame.
- Put the Poblanos inside a plastic bag for 8-10 minutes to steam, then gently remove skins and seeds from the peppers. Cut them into strips.
- Place corn husks in a large stock pot or bowl filled with hot water to soften. Once softened, drain them and set aside.
- In a large bowl combine the masa harina, salt, baking powder, oil, broth, Crema Mexicana and water. Mix well until it is fully incorporated.
- Pour the warm chicken broth and mix well until you form a soft dough. Keep mixing for about 5-6 minutes. The dough should be soft and fluffy. Season with salt.
- Place a steamer in a large stock pot or line with aluminum foil at the bottom. Cover the rack with corn husks. Fill with hot water just below the steamer rack.
- Slice the Queso Fresco into ½ -inch thick pieces.
- Gather the dough, salsa, Queso Fresco, Poblano peppers strips, and corn husks to assemble the tamales.
- To form the tamales, using a large spoon, spread about 1/3 cup masa dough on to the husk. Then add 1 tablespoon of salsa. Top with some pieces of queso fresco and a strip of poblano pepper.
- Fold the right side of the corn husk to the center and do the same with the left side. Fold over the narrow end of the husk towards the center and tie the tamale using a thin strip of corn husk.
- Repeat with remaining tamales, being careful to make sure the seam of each tamale is sealed while you finish making the rest.
- Place the tamales inside the prepared steamer and cook on low for 60 minutes. Check steamer occasionally and add hot water as needed.
- To check if the tamales are ready, remove one using tongs and place on a plate. Let it rest for 5 minutes. If the husk doesn’t stick to the tamal when removed, then your tamales are ready.
- Serve with green or red salsa. Drizzle with Crema Mexicana and crumbled Queso Fresco.
30 minutes
Prep Time
85 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
First Street Vegetable Oil, All Purpose - 48 Fluid ounce
Weekly Special
$2.99 was $4.59$0.06/fl oz
Maseca Corn Masa Flour, Gluten Free, Instant - 64 Ounce
Weekly Special
$3.99 was $4.29$0.06/oz
Clabber Girl Baking Powder, Double Acting - 8.1 Ounce
$3.79 was $3.99$0.47/oz
First Street Chicken Broth - 32 Ounce
$1.99$0.06/oz
First Street Salt - 26 Ounce
$0.79$0.03/oz
Not Available
Cacique Cheese, Queso Fresco, Part Skim Milk - 10 Ounce
$3.99$0.40/oz
Not Available
El Guapo Whole Corn Husks (Hoja Enconchada Para Tamales) - 8 Ounce
$6.69 was $7.69$0.84/oz
Cacique Table Cream, Crema Mexicana - 15 Fluid ounce
Weekly Special
$2.50 was $3.89$0.17/fl oz
Directions
- Roast the Poblano peppers in your broiler for 5-7 minutes or over a stovetop flame.
- Put the Poblanos inside a plastic bag for 8-10 minutes to steam, then gently remove skins and seeds from the peppers. Cut them into strips.
- Place corn husks in a large stock pot or bowl filled with hot water to soften. Once softened, drain them and set aside.
- In a large bowl combine the masa harina, salt, baking powder, oil, broth, Crema Mexicana and water. Mix well until it is fully incorporated.
- Pour the warm chicken broth and mix well until you form a soft dough. Keep mixing for about 5-6 minutes. The dough should be soft and fluffy. Season with salt.
- Place a steamer in a large stock pot or line with aluminum foil at the bottom. Cover the rack with corn husks. Fill with hot water just below the steamer rack.
- Slice the Queso Fresco into ½ -inch thick pieces.
- Gather the dough, salsa, Queso Fresco, Poblano peppers strips, and corn husks to assemble the tamales.
- To form the tamales, using a large spoon, spread about 1/3 cup masa dough on to the husk. Then add 1 tablespoon of salsa. Top with some pieces of queso fresco and a strip of poblano pepper.
- Fold the right side of the corn husk to the center and do the same with the left side. Fold over the narrow end of the husk towards the center and tie the tamale using a thin strip of corn husk.
- Repeat with remaining tamales, being careful to make sure the seam of each tamale is sealed while you finish making the rest.
- Place the tamales inside the prepared steamer and cook on low for 60 minutes. Check steamer occasionally and add hot water as needed.
- To check if the tamales are ready, remove one using tongs and place on a plate. Let it rest for 5 minutes. If the husk doesn’t stick to the tamal when removed, then your tamales are ready.
- Serve with green or red salsa. Drizzle with Crema Mexicana and crumbled Queso Fresco.