Poblano Chorizo and Cheese Tamales
WHAT YOU NEED
- 25 corn husks
- 3 poblano peppers
- 1 teaspoon olive oil
- 9 ounces Cacique® Ranchero® Pork Chorizo
- 1/2 white onion diced
- 2 cups masa flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2/3 cup lard melted
- 1 1/4 cup broth any flavor, warmed
- 4 ounces Cacique® Oaxaca Cheese torn into small strips, use more to taste
- Optional Toppings:
- Cacique® Crema Mexicana
- Avocado
- Cilantro
- Cacique Salsa
HOW TO MAKE IT
- Corn Husks: Remove the dried corn husks from package. Place in a large bowl and cover with hot water. Weight the corn husks down with a heavy bowl to keep them submerged. Soak for at least one hour before starting. When ready to assemble the tamales, drain all of the water and stand the husks up in the bowl.
- Poblano Peppers: Preheat oven to 400 degrees. Toss the whole poblanos in the olive oil. Bake in the oven for 25 minutes, rotating with tongs every 5 minutes until all sides are blistered and the peppers are tender. Transfer the hot poblanos to a bowl and cover with plastic wrap. Let them sit for 5 minutes. Then the skin will easily peel away. Peel the peppers, remove the seeds, and slice into small strips.
- Masa: In a large mixing bowl, combine the masa flour, baking powder and salt. Place the bowl under a stand mixer with paddle attachment. (If you don't have a stand mixer, you may use a hand mixer.) With the mixer on low speed, drizzle the melted lard into the masa flour mixture. Mix slowly for 2 minutes until the masa is crumbly and the lard is well incorporated. On low speed, gradually add the warmed broth to the masa and lard mixture. Increase the speed slightly and beat for a minute or two until a dough forms. The dough will be the consistency of cookie dough. Cover the dough with a warm damp towel to keep moist.
- Chorizo Filling: In a skillet, heat the chorizo and diced onion over medium heat. Cook and stir according to package directions until done. Stir in one tablespoon of the prepared masa dough and a splash or two of water. Combine until the mixture thickens. Remove from heat.
- Tamale Assembly: Place a corn husk with the waxy smooth side facing up. Turn the husk so that the wider end is at the top and the narrow end is at the bottom. Add a heaping tablespoon or so of the prepared masa dough to the top half of the corn husk. Using your hands, the flat side of a spoon, or a piece of corn husk, flatten and spread the mixture into an even layer. Work the dough toward the top (wider) edge of the husk. Keep the dough on the top half of the husk. Place a strip of roasted poblano on top of the masa. Add a teaspoon or two of the chorizo filling, then top with a couple strips of Oaxaca cheese. Fold the tamale onto itself by bringing both sides together, then overlapping the outer edges of the corn husk. Fold the bottom (empty) half of the corn husk up. Lay the tamale seam / folded side down while preparing the rest of the tamales. You can secure each tamale with a strip of corn husk if desired. Repeat until all masa and fillings have been used.
- Steaming: Add a layer of corn husks in the bottom of a steamer basket. Arrange the tamales inside. Add another layer of corn husks on top. Bring water in your steamer pot to a boil. Add the basket and lid. Reduce heat to low and simmer / steam. Do not let the water touch the steamer basket. If you have a tamale steamer, steam for approximately 90 minutes until done. If you do not have a tamale steamer, arrange the tamales as noted in a large colander. Place the colander on TOP of a large pot of water. Cover with a lid best as possible. To check for doneness, carefully peel back the husk. If the husk removes easily without sticking the tamales are done. Serve hot with your favorite toppings.
