Hello, I’m Clara. Today, I will show you a way to make tamales de rajas y queso (green chile and cheese) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Tamales de rajas y queso (green chile and cheese) Recipe
Tamales de rajas y queso (green chile and cheese) is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Tamales de rajas y queso (green chile and cheese) is something which I’ve loved my entire life. They are nice and they look wonderful.
To bewith this particular recipe, we have to first prepare a few components. You can cook tamales de rajas y queso (green chile and cheese) using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Tamales de rajas y queso (green chile and cheese):
- Make ready 20 lb Masa preparada (already prepared)
- Prepare 5 lb Fresh anaheim chiles
- Get 3 lb Fresh pasilla chiles
- Prepare 3 lb Fresh serrano chiles
- Get 15 lb Monterey jack cheese
- Get 4 bags of hojas (corn husks)
- Make ready 1 cup Lard for every 10 lbs. of masa
- Take 1 cup chicken broth for every 10 lbs. of masa.
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"x4pieces. 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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