Best 2 Rajas Con Queso Mini Tamales Recipes

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Uncover the delectable flavors of "rajas con queso mini tamales" and embark on a culinary journey that will tantalize your taste buds. These bite-sized delights, crafted with succulent roasted poblano peppers, creamy queso fresco, and nestled within tender corn masa, offer a harmonious blend of textures and flavors that will leave you craving more. As you embark on this culinary adventure, let us guide you through the art of creating these miniature masterpieces, ensuring that each bite is a symphony of taste and texture.

Check out the recipes below so you can choose the best recipe for yourself!

RAJAS CON QUESO MINI TAMALES



Rajas con Queso Mini Tamales image

Provided by Marcela Valladolid

Time 2h40m

Yield 12 servings

Number Of Ingredients 14

1 cup plus 1 tablespoon lard
2 1/4 cups masa harina (instant corn flour)
2 teaspoons baking powder
Salt
1 1/4 cups homemade chicken broth, hot
16 big unbroken dried corn husks
For the filling:
2 small poblano chile peppers
2 tablespoons unsalted butter
1 cup coarsely chopped white onion
1 clove garlic, minced
1 ear of corn, kernels removed
1/4 cup Mexican crema
1/4 cup shredded Oaxaca or monterey jack cheese

Steps:

  • Make the tamale dough: Place the lard in the bowl of a stand mixer and beat on medium speed until light and fluffy, about 5 minutes. Add the masa harina and beat 2 minutes. Add the baking powder and 1 1/2 teaspoons salt; continue beating until incorporated, about 5 minutes. Add the hot broth and continue beating until the dough is soft and fluffy (it should pull away from the side of the bowl easily). Cover with a damp kitchen towel and let sit about 10 minutes.
  • Place the corn husks in a large pot and cover with water. Bring to a boil, then reduce the heat to medium and simmer until softened, about 8 minutes. Drain.
  • Make the filling: Roast the poblanos over the flame of a gas burner, turning, until charred, about 4 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the poblanos with your fingers and discard the stems and seeds, then coarsely chop. Melt the butter in a medium saute pan over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic, corn and poblanos and cook 2 more minutes. Add the crema; when it starts bubbling, reduce the heat to low and stir in the cheese until melted. Season with salt and set aside to cool.
  • Tear 4 corn husks into 1/2-inch-thick strips to use as ties; set aside. Assemble the tamales: Hold an open corn husk in one hand; spread about 2 tablespoons dough on the husk, leaving a 1 1/2-inch border on all sides. Spoon 1 tablespoon of the filling down the center, then fold in the long sides of the husk to cover the filling and fold up the narrow short end (leave the wide end open). Tie a strip of corn husk around the tamale to hold the folded flaps in place. Repeat to make 12 tamales.
  • Place the tamales, open-side up, in a steamer basket set in a large pot. Add enough water to cover the bottom of the pot by several inches, but not enough to touch the tamales. Bring to a boil, then reduce the heat to medium low; cover the pot with a kitchen towel and a lid and steam until firm, 1 hour to 1 hour 15 minutes, adding more water to the pot if needed. The tamales should pull away from the husks without sticking; if they're still sticky, continue cooking. Let stand at least 10 minutes before serving.

RAJAS CON QUESO MINI TAMALES RECIPE - (4.8/5)



Rajas con Queso Mini Tamales Recipe - (4.8/5) image

Provided by lorik

Number Of Ingredients 16

TAMALES:
1 cup plus 1 tablespoon lard
2 1/4 cups masa harina (instant corn flour)
2 teaspoons baking powder
Salt
1 1/4 cups homemade chicken broth, hot
16 big unbroken dried corn husks
FILLING:
2 small poblano chile peppers
2 tablespoons butter, unsalted
1 cup coarsely white onion, chopped
1 clove garlic, minced
1 ear of corn, kernels removed
1/4 cup Mexican crema
1/4 cup Oaxaca or Monterey Jack cheese, shredded
Salt

Steps:

  • Tamale dough: Place the lard in the bowl of a stand mixer and beat on medium speed until light and fluffy, about 5 minutes. Add the masa harina and beat 2 minutes. Add the baking powder and 1 1/2 teaspoons salt; continue beating until incorporated, about 5 minutes. Add the hot broth and continue beating until the dough is soft and fluffy (it should pull away from the side of the bowl easily). Cover with a damp kitchen towel and let sit about 10 minutes. Place the corn husks in a large pot and cover with water. Bring to a boil, then reduce the heat to medium and simmer until softened, about 8 minutes. Drain. Filling: Roast the poblanos over the flame of a gas burner, turning, until charred, about 4 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the poblanos with your fingers and discard the stems and seeds, then coarsely chop. Melt the butter in a medium saute pan over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic, corn and poblanos and cook 2 more minutes. Add the crema; when it starts bubbling, reduce the heat to low and stir in the cheese until melted. Season with salt and set aside to cool. Tear 4 corn husks into 1/2-inch-thick strips to use as ties; set aside. Assemble the tamales: Hold an open corn husk in one hand; spread about 2 tablespoons dough on the husk, leaving a 1 1/2-inch border on all sides. Spoon 1 tablespoon of the filling down the center, then fold in the long sides of the husk to cover the filling and fold up the narrow short end (leave the wide end open). Tie a strip of corn husk around the tamale to hold the folded flaps in place. Repeat to make 12 tamales. Place the tamales, open-side up, in a steamer basket set in a large pot. Add enough water to cover the bottom of the pot by several inches, but not enough to touch the tamales. Bring to a boil, then reduce the heat to medium low; cover the pot with a kitchen towel and a lid and steam until firm, 1 hour to 1 hour 15 minutes, adding more water to the pot if needed. The tamales should pull away from the husks without sticking; if they're still sticky, continue cooking. Let stand at least 10 minutes before serving.

Tips:

  • To make the rajas con queso filling, poblano peppers are roasted, peeled, and then cut into strips. Then, they are cooked with onions, garlic, and queso fresco cheese until the cheese is melted and gooey.
  • The tamale dough is made with masa harina, baking powder, salt, and water. It is then spread out on a piece of plastic wrap and filled with the rajas con queso filling.
  • The tamales are then wrapped up in the plastic wrap and steamed until they are cooked through.
  • To serve, the tamales are unwrapped and topped with salsa, sour cream, and guacamole.
  • These mini tamales are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks.

Conclusion:

These rajas con queso mini tamales are a delicious and easy-to-make dish that is perfect for any occasion. They are sure to be a hit with your family and friends.

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