Corn Poblano And Cheese Tamales Recipe 445

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.

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.

POBLANO CHILES STUFFED WITH CORN AND MONTEREY JACK CHEESE

Steps:

• Whisk flour, baking powder, salt, and beer in a bowl. Refrigerate batter 1 hour (it will puff while chilling).
• Place chiles directly over the flame of gas-stove burners on high heat. Roast, turning with tongs, until skins are charred and blistered. (Alternatively, broil chiles on a baking sheet, turning often, until skin is charred, taking care not to overcook. Otherwise, they will be difficult to peel, and flesh may be too soft to stuff.) When chiles are cool enough to handle, slip skins off.
• Leaving stem intact, cut a slit into the side of each chile. Remove seedpod, then insert a stick of cheese.
• Heat butter in a skillet over medium heat. Add onion and garlic; saute until onions are translucent, about 5 minutes. Add corn; saute until tender, about 5 minutes. Season with salt and pepper. Spoon 1/4 cup of corn mixture into each chile, and close up with a toothpick.
• Heat 1 inch oil in a large nonstick skillet over medium heat until hot. Dip chiles in batter, and fry in batches (do not crowd skillet) until golden, about 1 minute per side. Drain on paper towels. Serve with sour cream and lime wedges.

FRESH CORN TAMALES WITH CHEESE & JALAPEñO RECIPE - (4.3/5)

Steps:

• Place a clean kitchen towel on the counter. Using a sharp knife, remove the kernels from ear of corn. Transfer the corn to the food processor and process until coarsely chopped. If you like it a little smoother, you can process a little longer, set aside. Combine masa harina, chile ancho powder, garlic powder, baking powder and salt in large bowl. Gradually add warm chicken broth and using your hand, work into a soft dough. In another glass bowl, melt the shortening or manteca in the microwave for a minute or so. Add the shortening and the reserved corn to the masa and work with hands until mixed well. If masa seems too thick add a little more chicken broth. Cover with plastic wrap and refrigerate for 1 hour. While the masa chills, add the corn husk to a large pot or storage container. Cover completely with really hot water. Use a heavy bowl to weigh down the husk to make sure they stay immersed in the water. Let them soak for a good hour, rotating them halfway through soaking time. Slice the cheese (both kinds) into 2 inch x 1/4 inch strips, set aside. Remove the stems and seeds from the jalapeños and slice each pepper into 8 equal strips, set aside. When ready, take a few of the husks at a time, shake off excess water, if they are more than 4 inches wide, just tear off the side a little. Place the corn husk, smooth side up, in the palm of your hand with the wide side closest to you. With a spoon, spread about 3 to 4 tablespoons of masa all over the bottom half of husk. Add a strip of each kind of cheese and 1 strip of jalapeño lengthwise down the center of the tamale. Fold one side in first, then the other side (it should overlap a little on the first fold). Fold down the empty top section down and lay tamale seam side down until ready to cook. Repeat until all done. Prepare large pot to steam tamales, take a metal steamer that expands out, place it in pot. Fill bottom of pot with about 5 cups of water. Arrange all of your tamales standing up (open side up) around the metal steamer. Insert a smaller, heat-proof bowl in the center of pot to keep the tamales upright. Cover with foil paper, add lid, turn heat to high to get a quick boil going. Reduce heat and steam tamales for 1 hour. Set the timer for 30 minutes at which time you will add another 2 cups of hot water to the pot. Remove from heat and let them sit, covered, until ready to serve. As they cool, they will become more firm. Serve with your favorite salsas and toppings for garnish. NOTES: To check if tamales are done, after steaming for an hour pull one tamale out and let it cool. If the corn husk pulls away easily from the masa, your tamales are done. Whenever I prepare tamales filled with cheese, I like to wrap them in deli paper or foil paper individually as I fill them. This will prevent the cheese from running into the pot. It's optional, but it works well for me. This makes a big batch, but the tamales freeze well. Just make sure they cool completely before wrapping in foil paper and storing in freezer bag. I bundle only 6 tamales per bunch. It Makes for easy defrosting.

TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)

Steps:

• Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
• Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
• Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
• Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.

POBLANOS STUFFED WITH CORN AND CHEESE

Steps:

• Heat broiler. Coat both a large baking sheet and a 9 x15 baking dish with cooking spray.
• Place poblano on baking sheet and broil 5 inches from heat for 15 to 20 minutes, turning often to char evenly. Transfer to a bowl, cover and let cool 10 minutes.
• Meanwhile, heat butter and oil in a large nonstick skillet over medium high heat. Add scallions and garlic; cook 1 to 2 minutes, stirring often, to wilt scallions. Add corn; cook 2 to 3 minutes then add cilantro. Remove from heat and stir in farmer cheese and salt.
• Heat oven to 350*F. Carefully remove the loosened chard skin from the poblanos. Cut in half lengthwise; remove core and seeds. Arrange poblano in baking dish in single layer. Fill each with about 1/2 cup corn mixture.
• Bake 10 minutes, top with Cheddar cheese and bake 5 minutes to melt cheese.

CORN AND BLACK BEAN TAMALES

Steps:

• Beat masa harina, water and lard in large bowl with mixer on low speed 3 min. or until well blended. Gradually beat in broth. Add sour cream; beat 5 min. or until light and fluffy. Place half the dough in medium bowl; mix in beans, chipotle peppers and 1/2 cup cheese. Add corn, poblano chiles and remaining 1/2 cup cheese to remaining dough; mix well.
• Place 1 corn husk on flat surface. Spoon 1 Tbsp. corn mixture onto husk about 1 inch from one end; spoon 1 Tbsp. bean mixture 1 inch from other end. Fold husk over fillings, then tie in center with thin strip of additional corn husk before tying at both ends. Repeat with remaining husks and filling.
• Line bottom of steamer with half the remaining husks; place tamales in steamer. Cover with remaining husks to completely enclose tamales. Cover tamalera; steam 50 min. or until fillings pull away from husks, adding more water to pot when necessary.