Cheese and Poblano Tamale. Tamales are stuffed with a spicy tomatillo sauce with poblano chiles and cheese - delicious! In Mexico, Chihuahua or Oaxaca cheese is used, but those cheeses are hard to find here, so you can substitute with Monterey Jack. I always associate this method of preparing dried corn with the spongy white (masa) tamales typical of Mexico City and part of the central Bajio area.
For our Poblano Chorizo + Cheese Tamales, we knew we wanted authentic flavor.
Fresh roasted poblano peppers, Cacique® Pork Chorizo, and Cacique® Manchego Cheese.
With Cacique® products, it's so easy to savor the flavors.
You can cook Cheese and Poblano Tamale using 4 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Cheese and Poblano Tamale
- You need 5 lb of container of prepared maza.
- Prepare 1 package of corn husks.
- It's 10 of poblano peppers.
- It's 1.5 lbs of chihuahua cheese.
Tamales de rajas con queso are my FAVORITE kind! These vegetarian tamales are filled with cheese and roasted poblano peppers. Add a few strips of poblano and a heaping spoonful of corn. Our cookbook of the week is Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen by James Beard-nominated chef Eddie Hernandez.
Cheese and Poblano Tamale step by step
- Fire roast peppers until blackened, takes about 10 minutes. Place peppers in a plastic bag and seal shut for 10 minutes. Slide and peel the skin off the peppers. Remove the stem and seeds. Slice the peppers long ways into thin strips..
- Cut the cheese into a 4"x 1/4" x 1/4" sticks to easily place into the tamales.
- Submurdge and soak the corn husks in water for 10 minutes.
- Fill steamer pot with water up to the bottom of the strainer.
- Spread 1 heaping tbs of masa onto the top left corner of the corn husk, about a 4"x4" square. Add in two strips of pepper and 1 stick of cheese to the center of the masa. Roll in the left corner, pulling all the mixture into the center and continue to roll the rest of the husk. Bend the bottom of the husk up and place facing up into a steamer pot. Continue to fill the pot up until full of standing up tamales..
- Cover the steamer pot and bring to boil. Lower heat to medium low, and steam for 1 hour..
- Tamales are best right out of the pot, hot hot hot. Add some of Auntie Dee-Dee's Fire Roasted Salsa to complete..
Over the next four days, we'll feature recipes from the book and an interview with its author. The mellow flavor of the Queso Fresco makes a perfect match with the spiciness and smoky flavor of the roasted Poblano peppers. Not everyone fills them with Poblano peppers, though, as some cooks use Serrano or jalapeño peppers. Tamales filled with roasted poblanos and melted Oaxacan cheese. [Photographs: Joshua Bousel]. This insanely delicious tamale filling is also one of the easiest—fruity roasted poblano peppers paired with strands of melted mild Oaxacan cheese.