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Melissa Veytia

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Melissa Veytia

Tamales Stuffed with Cheese

Name: Tamales Stuffed with Cheese
Prep time: 130 min
Cook time: 130 min
Yield: 10
Cuisine: Mexicana
Ingredients: 10 jalapeno Peppers; enough Water; 1/4 cups asadero cheese, cut into canes; enough Water, hot; 10 totomoxtle leaves; 2 tablespoons oil; 1/2 onions, filleted; 1 tablespoon garlic, finely chopped; 1 kilo tomtato, cut into quarters; 1 twig epazote; 350 grams lard; 1 kilo Corn masa mix for tamales; 300 milliliters Water; 1 tablespoon baking soda; enough salt

30 mins

1h 40 mins

Low

4.857143

7 comments

Melissa Veytia

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Tamales will never be the same, stuffed with jalapeño pepper with cheese and tomato sauce. Reinvent yourself in the kitchen by preparing a funny version of tamales rajas, which surely nobody can resist.

Learn more about Melissa Veytia

Ingredients

10 portions

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Preparation

Uncover the jalapeño peppers with the help of a knife, taking care not to break them. Cook in salted water for 10 minutes or until soft. Drain and cool.

Fill the chiles with the asadero cheese.

Hydrate the tamale leaves with hot water until they are soft.

Heat the oil in a pan and add the onion, add the garlic, the tomato, season with salt and pepper, add the epazote and cook for 30 minutes or until the tomatoes completely melt.

For the dough, beat the lard for 5 minutes, add the tamale flour and alternate with water, add salt and baking powder, whisk for 5 more minutes.

Place a tablespoon of dough on a sheet of tamale add the tomato sauce, the chile relleno and a little more dough. Close up as a tamale and repeat with all of the leaves.

Cook the tamales in the steamer for 1 hour or until cooked. Rest 10 minutes and serve.

PRESENTATION

On a plate accompanied by a cup of coffee.

TIPS

Do not overcook the chiles, otherwise they will break and it will be hard for you to fill them

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Tamales Stuffed with Cheese

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

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Ratings (7)

Val Delfin

08/11/2019 23:51:38

La cantidad de agua no es suficiente para la cantidad de masa indicada, no queda ni manejable, pero lo bueno es que le echas más agua y ya, de preferencia caldo de pollo, otras 2 tazas más. También es demasiada masa para sólo 10 chiles. Yo tenía 12 y aún así me sobró mucho, pero ya tenía planeado hacer de otro sabor. Buena idea, buen sabor.

Miryam Acosta

22/03/2019 20:12:04

GRACIAS POR COMPARTIR E VEN MUY RICOS....PERO ME GUSTARIA SABER LA OLLA CELESTE DE QUE MATERIAL ES....YO TENGO LA COCINA DE INDUCCIÓN Y QUE TIPO DE OLLAS PUEDO USAS. GRACIAS