Cheese with Roasted Chile Tamales (Tamales de Rajas Con Queso)
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs 15 mins
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Total Time
3 hrs 45 mins
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Servings
60 tamales
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Calories
17126 kcal
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Course
Main Course
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Cuisine
Mexican
Cheese with Roasted Chile Tamales (Tamales de Rajas Con Queso)
Description
This recipe for Cheese with Roasted Chile Tamales (Tamales de Rajas Con Queso) starts by making a thick chile and cheese filling. Roasted and peeled chiles are diced and cooked in olive oil with flour and garlic powder to create a roux, then combined with suero and asadero cheese until thick and creamy. The mixture is cooled before using it to fill tamales made from masa flour wrapped in soaked corn husks. The tamales are assembled by spreading masa onto the husks, adding the chile-cheese filling, and sprinkling extra cheese before wrapping and steaming. The final dish offers a tender masa exterior with a cheesy, mildly spicy, and slightly smoky interior thanks to the roasted chiles.
The texture from the masa is soft and slightly firm after steaming, while the asadero cheese melts into a creamy filling that binds the filling together. The use of suero or buttermilk enhances the tang and helps achieve a smooth consistency. Corn husks add traditional flavor and facilitate steaming.
These tamales can be served as appetizers, side dishes, or toppings. They pair well with roasted turkey and mashed potatoes, making them a festive addition to holiday meals such as Thanksgiving. The recipe includes tips on soaking corn husks to keep them pliable for wrapping and advises monitoring water levels during steaming to ensure even cooking.
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 5 cups diced roasted and peeled chiles
- 1 tablespoon garlic powder
- 1/2 cup suero whey or buttermilk
- 1 1/2 teaspoons salt
- 4 1/2 cups asadero cheese quesadilla, or Muenster cheese, divided, shredded
- masa flour for tamales, 1 batch
- corn husk hojas
Instructions
- Heat olive oil, add flour and stir for 3 minutes. Add diced green chiles and garlic powder and stir for 5 minutes.
- Add suero, salt, and 1⁄2 cup of shredded cheese, and simmer for 7 minutes, stirring until cheese melts and mixture thickens. Reserve the additional shredded cheese to sprinkle over mixture in each tamal (about 1 tablespoon each). Let mixture cool before filling tamales.
PREPARE HOJAS (CORN HUSKS):
- Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.
SPREAD MASA:
- Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.
FILL CORN HUSKS:
- Spoon 1½ tablespoons of your chosen filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.
STEAM TAMALES:
- Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2½ to 3 hours. Keep lid on tightly. To test if done, put one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done.
Notes
- Soak corn husks for at least one hour to soften them before use and keep them moist during tamale assembly for easier handling.
- If suero is unavailable, buttermilk is the closest substitute and works well in the cheese filling.
- To prevent the steamer from running dry, place a penny at the bottom and add water when the penny rattles.
- This recipe is traditionally served at Thanksgiving alongside turkey and mashed potatoes but can also be enjoyed as an appetizer or topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60tamales
Amount Per Serving
Calories 17126 kcal
% Daily Value*
| Calories | 171.26kcal | 9% |
| Carbohydrates | 0.66g | 0% |
| Protein | 3.87g | 8% |
| Fat | 3.62g | 6% |
| Saturated Fat | 1.85g | 9% |
| Cholesterol | 13.99mg | 5% |
| Sodium | 234.7mg | 10% |
| Potassium | 9.9mg | 0% |
| Fiber | 0.02g | 0% |
| Sugar | 0.22g | 0% |
| Vitamin A | 84.92IU | 2% |
| Calcium | 61.1mg | 6% |
| Iron | 0.14mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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