Roasted Chile and Cheese Tamales

By japaulson

We borrowed this recipe from Raley’s employee Ignacio Salcedo from our West Sacramento store. When Iggy brings his tamales into the SE offices during the holidays, they’re gone in a flash!

Prep: 1½ hours total Chill: at least 8 hours Cook: 1 hour

Wine Suggestion
Nobilo Sauvignon Blanc
Nutritional Information:
Shopping List:
instant corn mesa flour,shortening,baking powder,Monterey Jack cheese,pasilla chiles,jalapeno peppers,dried corn husks

Ingredients

• 1 (4.4-lb.) bag instant corn masa flour
• (in our baking aisle)
• 3 cups shortening
• 4 tsp. baking powder
• 1 tbsp. salt
• 9 cups warm water, plus additional
• as needed
• 11/2 lbs. Monterey Jack cheese,
• cut into 60 strips
• 14 pasilla (poblano), chiles, roasted,
• seeded and cut
• into strips
• 2 jalapeño peppers, stemmed,
• seeded and finely minced (don't
• remove seeds if you like it spicy!)
• 60 About 60 dried corn husks, soaked for
• 1 hour in warm water and patted dry

Preparation

Step 1

1. The day before making tamales, stir together masa, shortening, baking powder, salt and water in a large bowl until combined. (Add additional water as needed. It should be about the consistency of peanut butter.) Cover with a damp towel and refrigerate for at least 8 hours.

2. Remove masa from refrigerator and knead to soften. Spread about 1/3 cup masa on the upper half of each corn husk; top with equal amounts of cheese, poblano and a sprinkle of jalapeños. Fold in sides and bottom of husk; tie the folded end with small strips of corn husk to secure, if you like. (Tamales may be frozen at this point for up to 3 months.)

3. Place folded end down in a steamer basket and cook, covered, for

1 hour. Remove from heat and let stand for 10 minutes before serving.