1 hr 30 mins
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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Units: US | Metric
- 1/2 lb corn husk
- 16 ounces Spanish olives or 16 ounces garlic stuffed olives
- 1/3 lb vegetable shortening
- 1 lb fresh corn, masa or 1 1/2 cups dried masa harina, de maiz
- 1 lb monterey jack cheese, cut into 2 inch long and 1/4 inch thick strips
- 2 poblano peppers, roasted, peeled, seeded and cut into strips
- 1/2 teaspoon salt
- 1 cup chicken broth or 1 cup vegetable broth
- 1Bring 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.
- 2If 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----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.
- 4Drain 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.
- 5Pat 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.
- 6Leave 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.
- 7Fold 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.
- 8Pinch 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.
- 9Steam the tamales for 20-30 minutes or until the masa is fairly firm inside the husk.
- 11To 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.
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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