Recipe by MarieRynr
You can get just about everything necessary to make tamales over here, except for that essential tamale ingredient, dried corn husks. Never mind, sweet bell peppers make a delicious substitute!
- 2 tablespoons extra virgin olive oil
- 2 small onions, diced
- 3 garlic cloves, minced
- 1 cup dry sherry
- 1 cup grated manchego cheese
- 3 1⁄2 cups masa harina
- 2 1⁄4 cups chicken stock
- 1 1⁄4 cups unsalted butter, softened
- 2 tablespoons ground cumin
- 1 tablespoon kosher salt
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon smoked paprika
- 6 whole red bell peppers, tops, removed and seeded
- fresh cilantro stem (to garnish)
Directions See How It's Made
- Prehat the oven to 350*F.
- to prepare the filling, heat the oil in a large saute pan until very hot.
- Add the onions and cook, without stirring for 6 to 8 minutes.
- Toss and continue to cook until wellc aramelized and golden brown,about 20 minutes total cookign time.
- Add the garlic and cook for about 1 minute, then add the sherry and cook until the mixture is almost dry, about 4 minutes.
- Remove from the heat and let cool.
- When cool, fold in the cheese and set aside.
- In a medium bowl, combine the masa harina and stock and whisk until smooth,add hot water if the mixture is too thick.
- In the bowl of a mixer, combine the butter, cumin, salt, baking powder, red pepper flakes and 2 tsp of the paprika.
- Whip on high speed until fluffy.
- Lower the speed and add the reconstituted masa, a tablespoon or so at a time, and beat until well blended.
- Next add the cooled onion mixture and mix well.
- Distribute the filling among the peppers.
- Place the stuffed peppers in a 9 by 13 inch baking dish.
- Bake for about 30 minutes, until the fillingis hot.
- To serve, place each pepper on a plate, garnish with cilantro sprigs, dust the edge of the plates with the remaining 1 tsp smoked paprika.
- Serve hot.