Tamales Filled with Poblanos and Cheese

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Tamales Filled with Poblanos and Cheese

 

About 40 dried corn husks, soaked and shaken dry

 

Masa:

12 ounces veg. shortening

1 1/2 pounds Harina para Tamales (see below)

About 2 cups lukewarm veg. broth

Sea salt to taste (you need plenty)

 

Filling:

2 cups reduced Salsa Verde

2 1/4 cups chile poblano strips

1 pound Mexican Chihuahua, or Manchego, or Muenster,

cut into small bars about 1/2 inch square and 2 1/2

inches long

 

Have ready a prepared tamale steamer.

Put the shortening into the bowl of an electric mixer

and beat at high speed until very white and fluffy,

about 5 minutes. Gradually add the tamale flour

alternately with the broth, beating very thoroughly

after each addition. Add salt to taste and test the

masa by floating a bit on a glass of water.

Put the prepared steamer over medium heat. Give the

husks an extra shaking to dispel excess water.

Spread a large tablespoonful of the masa in a very

thin layer over the top part of the husk and down

about 3 inches. Put 1¼ tablespoons of sauce down the

middle of the masa, two chile strips, and a piece of

cheese. Fold the edges of the husk over so that the

dough covers the filling (or almost; it may be

unorthodox but I like a little bit of filling to show

through the masa) and fold the spare part of the husk

toward the back. Set the prepared tamales on a tray

while you assemble the rest. Work as fast as you can

so that the sauce is not absorbed by the masa.

By this time the water in the bottom section of the

steamer should be boiling. Stack the tamales firmly

but not too tightly, to allow for expansion in the top

of the steamer. Cover with more husks, or a piece of

thick toweling, and a tightly fitting lid and cook the

tamales over a brisk heat for about 1 hour. To test

for doneness, remove one of the tamales and tap

lightly; it should feel spongy and resilient, and when

opened up the dough should separate easily from the

husk. Even thoroughly cooked, the masa will be

slightly textured.

Makes about 36 tamales.

 

 

 

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