Stuffed Jalapeño Peppers Tamal

Rexal
Rexal
These stuffed jalapeño peppers tamal will be a hit at your family meals, as they are not only very innovative but also delicious and full of flavor. We gave this recipe a twist because instead of being a rich tamal filled with strips or chili, the pepper will have a delicious tamal with cheese inside, and everything will cook together.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • water, to cook the peppers water, to cook the peppers
  • 2 tablespoons granulated piloncillo, to cook the peppers (30 g)
  • 10 Jalapeño chiles, without veins or seeds (large)
  • 4 cups masa mix for tamales, 800 g, for the dough
  • 1 cup lard, 200 g, for the dough
  • 2 cups chicken bullion, 500 ml, for the dough
  • 1 tablespoon REXAL® baking powder, 15 g, for the dough
  • 1 teaspoon salt, 7 g, for the dough 1 teaspoon salt, 7 g, for the dough
  • 2 cups Manchego cheese, 400 g, cut into thin strips for filling the tamales 2 cups Manchego cheese, 400 g, cut into thin strips for filling the tamales
  • 2 tablespoons vegetable oil, 30 ml, for the sauce 2 tablespoons vegetable oil, 30 ml, for the sauce
  • 1/2 cups onion, 100 g, cut into medium cubes, for the sauce 1/2 cups onion, 100 g, cut into medium cubes, for the sauce
  • 1 garlic, for the sauce 1 garlic, for the sauce
  • 2 cups tomato, 400 g, cut into medium cubes, for the sauce 2 cups tomato, 400 g, cut into medium cubes, for the sauce
  • 2 Jalapeño chiles, for the sauce
  • 1/2 cups chicken bullion, 125 ml, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • corn husks, rehydrated
Preparation
25 mins
1h
Low
  • Heat the water in a pot, then add the piloncillo and cook the jalapeño peppers for 5 minutes, just to cook them a bit, as their cooking will finish with the tamal. Remove from the pot and set aside.
  • Mix the tamal flour and the lard in the mixer for 5 minutes or until the ingredients are well integrated. Then add water gradually until you have a homogeneous and moist dough. Add Rexal® Baking Powder and salt, mix for 10 minutes and set aside.
  • Place a tablespoon of tamal dough in each of the peppers and a strip of Manchego cheese in the center, then cover the cheese with more tamal dough. Wrap each pepper with tamal leaf and tie very well with the same leaf.
  • Place the stuffed tamal peppers in a steamer and cook in a water bath for 30 minutes or until perfectly cooked.
  • For the sauce: Heat the oil in a pot and cook the onion and garlic for 5 minutes or until slightly golden, then add the tomato and jalapeño pepper. Cook for another 10 minutes.
  • Blend the tomato, onion, garlic, and jalapeño pepper from the previous step with the broth, season with salt and pepper. Return to the same pot used for cooking and cook for another 10 minutes.
  • To serve the stuffed pepper: Place a tamal stuffed jalapeño on a wide plate, pour the red sauce over it and serve with rice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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