Recipe: Delicious Cheese and Poblano Tamale

Cheese and Poblano Tamale. Tamales are stuffed with a spicy tomatillo sauce with poblano chiles and cheese - delicious! Slide and peel the skin off the peppers. Tamales de rajas con queso are my FAVORITE kind!

Making tamales can sound intimidating but they are really quite easy. I always prefer a cheese, bean, or vegetable filling; meat, with few exceptions, always seems so worn-ragged with the cooking. This type was the very first tamale I tasted in Mexico, and it has become a favorite. You can cook Cheese and Poblano Tamale using 4 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cheese and Poblano Tamale

1. It's 5 lb of container of prepared maza.
2. Prepare 1 package of corn husks.
3. You need 10 of poblano peppers.
4. Prepare 1.5 lbs of chihuahua cheese.

I always prefer a cheese, bean, or vegetable filling. For his easy version of tamales , chef Fernando López Velarde of La Biznaga restaurant omits the usual cornmeal and stuffs herbal-tasting hoja santa leaves with poblano chiles and queso oaxaca—a mild, melty. Serve Poblano Chorizo + Cheese Tamales with your favorite toppings. You can cover them in rojo or verde sauce, or more simply with Cacique® Crema and flavored sour cream.

Cheese and Poblano Tamale step by step

1. Fire roast peppers until blackened, takes about 10 minutes. Place peppers in a plastic bag and seal shut for 10 minutes. Slide and peel the skin off the peppers. Remove the stem and seeds. Slice the peppers long ways into thin strips..
2. Cut the cheese into a 4"x 1/4" x 1/4" sticks to easily place into the tamales.
3. Submurdge and soak the corn husks in water for 10 minutes.
4. Fill steamer pot with water up to the bottom of the strainer.
5. Spread 1 heaping tbs of masa onto the top left corner of the corn husk, about a 4"x4" square. Add in two strips of pepper and 1 stick of cheese to the center of the masa. Roll in the left corner, pulling all the mixture into the center and continue to roll the rest of the husk. Bend the bottom of the husk up and place facing up into a steamer pot. Continue to fill the pot up until full of standing up tamales..
6. Cover the steamer pot and bring to boil. Lower heat to medium low, and steam for 1 hour..
7. Tamales are best right out of the pot, hot hot hot. Add some of Auntie Dee-Dee's Fire Roasted Salsa to complete..

I love to top mine with fresh avocado and cilantro, too. Just wait until you sink your fork into this delicious tamales recipe. You can find the banana leaves used to wrap these delicious Tamales with corn, roasted poblano peppers and cheese at Asian or Latin American markets. To serve, set tamale packets on plates, unwrap and drizzle with crema. Photo Credit Angie Mosier. [RECIPE] Corn, Poblano, And Cheese Tamales.

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