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    You are in: Home / Recipes / Tamales With Cheese, Olives and Chilies Recipe
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    Tamales With Cheese, Olives and Chilies

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    911spatcher's Note:

    I was looking for a recipe for cheese tamales. I found this recipe on the ehow website. I havent tried it yet

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    Serves: 6



    Units: US | Metric


    1. 1
      Bring a large pot of water to a boil and then turn off the heat, Add the corn husks to the pot and weight them down with a plate to completely submerge them. Let them soak for 1 hours.
    2. 2
      If using fresh, store bought "masa", cream the shortening and salt in an electric mixer until light and fluffy. Add "masa" and 1/3-1/2 c water gradually to the mixer until all the "masa" is used. Whip until fairly light and fluffy. Test the masa by taking a small ball and placing it in a glass or water, if it floats it is ready. If necessary add water in small increments.
    3. 3
      ----if using dried masa harina, cream the shortening and salt, Add the masa harina and broth slowly. Whip until masa is light and fluffy. Test in a glass of water to make sure it is ready.
    4. 4
      Drain the corn husks and pick 12 of the nicest, largest ones. Stread a husk in a cutting board with the large end facing the top of the board.
    5. 5
      Pat the husk dry with a paper towel and place one heaping tablespoon of masa right in the center. Using your fingers or the back of a spook spread the masa almost all the way to the sides of the husk and near the top.
    6. 6
      Leave most of the lower half of the husk uncovered. Place a couple of the cheese slices, chili strips and 2 or 3 olives in a vertical line down the center of the masa.
    7. 7
      Fold the sides of the husk toward each other and over lap them. Fold the empty half of the husk up against the rest of the filled roll.
    8. 8
      Pinch the open top of the husk close and lay the tamale flap side down in a steamer basket. Repeat with the remaining ingredients and make sure the tops of the tamales are pointed upward.
    9. 9
      Steam the tamales for 20-30 minutes or until the masa is fairly firm inside the husk.
    10. 10
    11. 11
      To Roast chilies, either set them directly on top of a gas burner, turning them frequently, until the chilies are black or cut them in half and broil them for 5-7 minutes or until black. Place the chiles in a paper bag to steam for 15-20 minutes then peel the chilies. The black skin should come off easily.

    Ratings & Reviews:


    Nutritional Facts for Tamales With Cheese, Olives and Chilies

    Serving Size: 1 (300 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 702.5
    Calories from Fat 551
    Total Fat 61.3 g
    Saturated Fat 23.5 g
    Cholesterol 67.4 mg
    Sodium 1917.6 mg
    Total Carbohydrate 20.8 g
    Dietary Fiber 5.7 g
    Sugars 3.3 g
    Protein 23.2 g

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