Prep 30 mins
Cook 30 mins
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)
- 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.