CORN, POBLANO AND CHEESE TAMALES RECIPE - (4.4/5)
Provided by ltrodrigu
Number Of Ingredients 10
Steps:
- Turn on broiler. Cut away stems and thick edges of banana leaves, then cut into 16 (8-by-10-inch) rectangles. Reserve remaining banana leaves. Roast peppers: Place chilies under broiler and roast, turning occasionally, until skin is blackened, about 5-8 minutes. Transfer chilies to a paper bag and close bag to allow chilies to steam. When chilies are cool enough to handle, remove stems, peel away skin and remove core, seeds and ribs. Cut peppers into 1/2 -inch-wide strips. Set aside. Sauté corn: Melt butter in a skillet over medium heat. Add corn kernels and sauté until tender, 3-5 minutes. Set aside. Make masa dough: In a mixing bowl, combine masa flour and salt. Add melted lard and 3 cups warm water. Knead with your hands until a smooth dough forms. Add more water as needed. Dough should reach consistency of mashed potatoes. Assemble tamales: Using tongs, hold one banana leaf rectangle directly over a stove burner set to high until the leaf turns bright green, about 10 seconds per side. (Don't heat leaf longer or it will become brittle.) Place leaf, smooth side up, on work surface. Place a generous 1/3 cup dough in center of each leaf and flatten to a thickness of 1/4 inch. Place 2 sticks of cheese in center of dough, then add 2 chili strips and 2 tablespoons corn. Repeat with remaining banana leaves. Fold tamales: Fold long sides of leaf to enclose filling in dough. (Sides of leaf will overlap to make a snug package.) Then fold ends over on seam side and rest tamale on top of folded ends so that its weight holds the package together. Cook tamales: Set a steamer basket in a large, lidded pot and fill bottom of pot with just enough water to come nearly to bottom of steamer without touching it. Line bottom of basket with leftover banana leaves. Arrange tamales in basket in layers, then cover with remaining banana leaves. Cover pot, bring water to a boil, then reduce heat and simmer 50 minutes. Remove from heat and let tamales rest 5 minutes. To serve, set tamale packets on plates, unwrap and drizzle with crema. Note: You can find the banana leaves used to wrap these tamales at Asian or Latin American markets.
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Jayed Ahmed
[email protected]I'm a huge fan of tamales and these were some of the best I've ever had. The corn, poblano peppers, and cheese were all cooked perfectly.
Saboor Saboor
[email protected]These tamales were really easy to make and they turned out great. I will definitely be making them again.
Jena Hall
[email protected]I made these tamales for a potluck and they were a huge hit. Everyone raved about them.
M Tufail
[email protected]I'm not a big fan of corn, but I really liked these tamales. The poblano peppers and cheese gave them a great flavor.
Minathi Chemese
[email protected]These tamales were a bit time-consuming to make, but they were totally worth the effort. They were so delicious and everyone loved them.
Isabirye Benjamin
[email protected]I'm always looking for new tamale recipes and this one is definitely a keeper. The corn, poblano peppers, and cheese are a great combination.
Purus Imago
[email protected]I made these tamales in a slow cooker and they turned out great. It was a really easy way to make them.
Sumaiya akter Lamha
[email protected]I'm a vegetarian, so I made these tamales with black beans instead of cheese. They were still really good!
HAMA FF
[email protected]These tamales were a little bland for my taste. I think I would add more spices next time.
Finn MCool
[email protected]I had a hard time finding poblano peppers, but I eventually found them at a specialty grocery store. The tamales were worth the effort.
Jezreel Okonkwo
[email protected]I'm not sure what I did wrong, but my tamales turned out really dry. I think I might have overcooked them.
Ramzan Hanif
[email protected]I made these tamales for a Cinco de Mayo party and they were a big hit. I will definitely be making them again.
Shahbaz Lak
[email protected]I followed the recipe exactly and the tamales came out perfect. They were so moist and flavorful.
Habib Mounirou
[email protected]I'm new to Mexican cuisine, but these tamales were easy to make and turned out great. I will definitely be making them again.
Noah Goodling
[email protected]These tamales were a lot of work to make, but they were totally worth it. They were so delicious and everyone loved them.
itx_Mubashir_ Writes
[email protected]I've made tamales before, but these were the best I've ever had. The masa was perfectly cooked and the filling was so flavorful.
logan stout
[email protected]I'm not a huge fan of tamales, but these were really good. The corn and poblano peppers gave them a unique flavor that I really enjoyed.
Tinyah Roberson
[email protected]I made these tamales for a party and they were a huge hit! Everyone loved them and asked for the recipe.
Lu Davis
[email protected]These tamales were absolutely delicious! The corn, poblano peppers, and cheese all came together perfectly. They were moist and flavorful, and the perfect comfort food for a cold winter night.