Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tamales de rajas y queso (green chile and cheese). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Rajas Con Queso Tamales (Green Chile and Cheese Tamal) Roasted poblano and cheese tamal is one of the most popular tamales through out Mexico. Slice chiles into long strips (rajas). Get an hoja in one hand and a spoon in the other. scoop some masa onto the hoja and spread it up. Add blended tomatillos and season with salt and pepper.
Tamales de rajas y queso (green chile and cheese) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Tamales de rajas y queso (green chile and cheese) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have tamales de rajas y queso (green chile and cheese) using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Tamales de rajas y queso (green chile and cheese):
- Take 20 lb Masa preparada (already prepared)
- Prepare 5 lb Fresh anaheim chiles
- Take 3 lb Fresh pasilla chiles
- Take 3 lb Fresh serrano chiles
- Prepare 15 lb Monterey jack cheese
- Get 4 bags of hojas (corn husks)
- Get 1 cup Lard for every 10 lbs. of masa
- Take 1 cup chicken broth for every 10 lbs. of masa.
These tamales are filled with roasted green chile and cheese. But it doesn't end there - the filling is slow simmered in suero (whey) that my mom brought over from Licon Dairy in El Paso, Texas. The combination of the suero with green chiles gives this recipe its one-of-a-kind sabor. Mix in shredded Oaxacan or Monterrey Jack cheese, and roasted corn (optional) until all ingredients are combined.
Steps to make Tamales de rajas y queso (green chile and cheese):
- Place hojas in hot water until ready to wrap tamales.
- Add 1 cup of melted lard and 1 cup of chicken broth for every 10 lbs. of masa. Yes the masa already has lard but this will prevent your masa from drying out during steaming. You might have to place masa in the freezer for a while so the melted lard doesn't make it too watery.
- Roast chiles in oven broiler or on grill enough so that skin will peel easily.
- Placing chiles in plastic bag as soon as roasting is done will help skin sweat off.
- Slice cheese into about 1"x1"x4" pieces. Small enough to make wrapping tamales easy.
- Slice chiles into long strips (rajas).
- Get an hoja in one hand and a spoon in the other… scoop some masa onto the hoja and spread it up. (It's an art) place one piece of cheese and some chile strips. The serranos are the hot chiles so be careful.
- Wrap.
- Place in a steamer pot for at least an hour. Maybe longer depending on your pot and how many tamales you are steaming at once. Test a tamale after an hour to judge how long.
The combination of the suero with green chiles gives this recipe its one-of-a-kind sabor. Mix in shredded Oaxacan or Monterrey Jack cheese, and roasted corn (optional) until all ingredients are combined. To assemble, coat each corn husk with a layer of Mi Rancho's Masa Preparada in the shape of a square or rectangle about ¼ of an inch in thickness. Gather the dough, salsa, cheese, peppers strips, and corn husks to assemble the tamales. Place a steamer in a large stock pot or line with aluminum foil at the bottom.
So that’s going to wrap this up for this special food tamales de rajas y queso (green chile and cheese) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
