Cheese Tamales

Cheese Tamales are awesome

/food_images/food.png

30m mexican unverified

SOAK Leaf/Wrappers ahead of time!

Ingredients - filling

  • 20 g fire-roasted jalpenos (skinned/seeded)
  • 1/2 the leftover seeds/placenta
  • 175 g red roasted peppers (skinnned/seeded)
  • 2x 125 g mozerella
  • 250g ricotta
  • 60g cheshire

Ingredients - dough

  • 2 cups masa harina
  • 1 (10.5 ounce) can beef broth*
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup lard*
  • 1 (8 ounce) package dried corn husks

Instructions

  • Soak the corn husks in a bowl of warm water.

  • In a large bowl, beat the lard with a tablespoon of the broth until fluffy.

  • Combine the masa harina, baking powder and salt

  • stir into the lard mixture, adding more broth as necessary to form a spongy dough.

  • Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness.

  • Place 1-2 tablespoosn of the filling into the center (depending on size of husk).

  • Fold the sides and place in a steamer

  • Steam for 1 hour.