Cheese Green Chile Tamales
Rated 5.0 stars by 1 users
Category
Southwestern
Cuisine
New Mexican
Servings
12 - 15
Prep Time
30 minutes
Cook Time
2 hours
Vegetarian tamales filled with Oaxaca cheese and the subtle sweet heat of our Cibolo Junction Green Chile Preserves offer a fresh twist on tradition.
Ingredients
-
2 Cups Masa Harina
- 3/4 Teaspoon Baking Powder
- 3/4 Teaspoon Kosher Salt
- 1/2 Cup Vegetable Shortening or Olive Oil (for a Plant-based Fat)
- 1 1/2 Cups Water or Vegetable Stock
- Corn Husks (Soaked in Warm Water for 30 Minutes)
-
8 Ounces Oaxaca Cheese, Shredded
-
½ Cup Cibolo Junction Green Chile Preserves
For the Tamales:
For the Filling:
Directions
Prepare the Masa. In a large bowl, combine the masa harina, baking powder, and salt. Add the vegetable shortening or olive oil and combine well. Gradually add the water or vegetable stock until the masa is smooth and pliable. You may end up using more or less than 1 1/2 cups.
Assemble the Tamales. Drain and pat dry the soaked corn husks. Spread a thin layer of masa on each husk, leaving space at the edges. Add a spoonful of shredded Oaxaca cheese and a teaspoon of Cibolo Junction Green Chile Preserves in the center. Fold the sides of the husk over the filling, then fold the bottom up to close.
Steam the Tamales. Place the tamales upright in a large steamer. Cover and steam over medium heat for 1 1/2 to 2 hours. Check occasionally to make sure the pan doesn’t dry out. The tamales are done when the masa pulls away from the husk easily.
