Green Chile Cheese Tamales

By pattie_d

Ingredients

• 18-ounce package1 8-ounce package dried corn husks
• 1pound1 pound Mexican cheese, such as Ranchero, queso fresco, panela, or manchego, cut into 1/2-inch cubes, (about 3 cups)
• 44 poblano chiles, roasted, peeled, seeded, cut into 1/2-inch strips
• 1 1/2cups1 1/2 cups Green Salsa (see recipe)
• 1cup1 cup canned reduced-sodium chicken broth, room temperature
• 1 1/2teaspoons1 1/2 teaspoons salt
• 1teaspoon1 teaspoon baking soda
• 1pound1 pound cold prepared ground masa for tamales
• 1/2cup1/2 cup solid vegetable shortening or cold lard
• Twelve 6-inch square foil sheets
• Sour cream
• Get recipe for green salsa
• Active Time:  40 Minutes
• Total Time:  3 Hours 50 Minutes
• Yield:  Makes about 12 tamales
• All it takes is a great cheese and a great salsa to make a terrific tamale. We like our green tomatillo salsa uncooked for the best bite.

Details

Servings 12
Preparation time 50mins
Cooking time 230mins
Adapted from cooking.com

Preparation

Step 1

TO PREPARE THE TAMALES:
Soak dried corn husks in hot water 2 hours or overnight. Drain on paper towels. Combine cheese, chiles and 1/2 cup salsa in medium bowl. Set cheese mixture aside.


Combine 1/2 cup salsa, chicken broth, salt and baking soda in 2-cup glass measuring cup. Set broth mixture aside. Using electric mixer, beat cold masa in large bowl until light and fluffy, about 6 minutes. Gradually beat in broth mixture. With mixer on high speed, beat shortening or lard 1 tablespoon at a time into masa, beating well after each addition. Continue beating and scraping down sides of bowl until mixture is light and fluffy, about 15 minutes total. Test for lightness by dropping 1 tablespoon masa into cold water: If it floats, masa is light enough to use. If not, continue beating at high speed a few minutes longer.


TO WRAP THE TAMALES:
Spread 1 or 2 whole husks lengthwise on counter with narrow end pointing away from you. Spread about 2 1/2 tablespoons masa mixture over 3-by-2-inch area of husk. Top with 1 heaping tablespoon cheese mixture. Fold sides over, then fold in ends to enclose filling completely. Place folded tamale on foil square and fold foil to enclose tamale. Repeat with remaining husks, filling and foil squares.


TO COOK THE TAMALES:
Add enough water to large pot to come 1 inch up sides. Cover bottom of steamer basket with remaining corn husks. Arrange tamales upright and in layers in steamer basket. Cover pot and bring water to boil. When water begins to boil, place steamer basket with tamales into pot. Reduce heat to low. Cover and steam tamales until husks just pull away from masa without sticking, checking water level occasionally, about 1 hour. Remove basket from pot and let rest 10 minutes. (Cold tamales can be reheated in a steamer over simmering water for 30 minutes. They’re delicious for breakfast the next day, topped with a fried egg.)


Transfer tamales to platter and serve hot with remaining salsa verde and sour cream.