Jalapeno And Cheese Tamale Recipe

Cheese and Jalapeño Tamales Recipe (Tamales de Rajas)

WEBSep 23, 2022 · Add warm water to the pot then secure the steaming basket insert an then arrange the raw tamales inside the pot. Cover with extra …

1. I highly suggest either getting started early in the morning or preferably the day before. This way you can save yourself sometime and the extra long day in the kitchen. So, on the first day prepare the jalapeño stuffing. You can completely remove the seeds and membranes of the jalapeños for a milder version — if your peppers have striations you may want to consider removing some of the membranes/veins to lessen the heat.
2. Take the cooked jalapeño stuffing out of the refrigerator and let it sit on your counter.Unpack the corn husks and under running water separate them and throughly rinse to remove any dirt or debris or corn silk. Fill a large container or your sink with hot water and place the cleaned and rinsed corn husk into the hot water. Allow to soak for at least 40 minutes or until they have rehydrated and are pliable and fold easily.
3. (Watching the video will really help you see how they come together.) You can make the process go quicker by setting up an assembly line with all of your ingredients. First grab a corn husk, (you can place it on the palm of your hand or on a plate or cutting board) the long pointy end will be folded up so you need to spread the masa on/towards the wider end. The smooth side of the husk should be facing up and it's where you'll be spreading the masa. Using the back of the spoon begin spreading the masa around but leave a small space on both the left and right side (this will help when folding it up by preventing the dough to squeeze out the sides. Now place some of the jalapeño mix in the center of the tamal, then add a piece of cheese.
4. This recipe makes a small batch of up to two dozen tamales, so you need a steaming pot large enough to fit them all or you'll have to either use two pots or cook in batches. If you don't have the traditional tamal pot you can use any ordinary pot with a steamy tray or insert or use a vegetable steamer basket. Pour water into the pot and fill it just until it is right underneath the steaming tray. Next arrange the tamales in the pot standing up and fit as many as you can without overpacking them -- they expand and if you pack them too tightly the dough may overspill. Cover the tamales with some corn husks, place the lid on the pot, and put over a high flame. Allow the water to boil (you'll know because you'll see steam rising), then quickly turn the heat down to medium-low and steam for 1 hour. After the hour you can carefuly take one tamal out and check for doneness, they are ready when the dough easily peels away from the husks and it feels firm. Most likely the tamales will need anyw

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