Tamales de Queso y Chile (Cheese & Chile Tamales)
- Source
- Cookbook clipping
- Serves
- 16 tamales
- Cuisine
- Mexican
Savory tamales can take the place of rice or bread.
Ingredients
- Corn husks or foil wrapping for 16 tamales
- Masa para Tamales prepared with warm chicken broth
- 6 oz. Monterey Jack cheese, cut in 16 cubes
- 4 California chiles, roasted, peeled, cut in strips, or 1 (4-oz.) can chopped green chiles
Steps
- Prepare foil wrapping or soak corn husks 1 hour in hot water. Soak a few additional husks to cover tamales. Rinse and pat dry with paper towels. Prepare Masa para Tamales with warm chicken broth.
- Hold each corn husk with point toward you. Place 1 tablespoon dough at large end of husk. Spread with fingers. Place 1 cheese cube and a few chile strips or chopped chiles in center of dough. Top with another tablespoon dough; spread to cover filling.
- Fold sides of husk over tamale. Fold pointed end of corn husk under with seam on outside. Stand tamales on folded ends on rack over water in a large pot. Cover with additional husks or foil. Bring water to a boil; reduce heat. Cover and steam 1 hour or until dough pulls away easily from husk. Makes 16 tamales.