Tamales de rajas y queso (green chile and cheese)

Posted on May 18, 2022

Are you looking for recipe inspiration? Tamales de rajas y queso (green chile and cheese) special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Tamales de rajas y queso (green chile and cheese) What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Tamales de rajas y queso (green chile and cheese), starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Tamales de rajas y queso (green chile and cheese) delicious at home, because as long as you know the trick, this dish can be a special treat.

Well, this time, let's try it, and vary the Tamales de rajas y queso (green chile and cheese) yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Tamales de rajas y queso (green chile and cheese) using 8 ingredient type and 9 manufacturing steps. Here's how to make the dish.

Ingredients and spices that need to be prepared to make Tamales de rajas y queso (green chile and cheese):

20 lb Masa preparada (already prepared)
5 lb Fresh anaheim chiles
3 lb Fresh pasilla chiles
3 lb Fresh serrano chiles
15 lb Monterey jack cheese
4 bags of hojas (corn husks)
1 cup Lard for every 10 lbs. of masa
1 cup chicken broth for every 10 lbs. of masa.

Steps to make a 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.

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