Name: Stuffed Jalapeño Peppers Tamal
Prep time: 85 min
Cook time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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; 2 cups Manchego cheese, 400 g, cut into thin strips for filling the tamales; 2 tablespoons vegetable oil, 30 ml, for the sauce; 1/2 cups onion, 100 g, cut into medium cubes, for the sauce; 1 garlic, 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

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.