Green Chile & Oaxaca Tamales
WHAT YOU NEED
- FOR MASA:
- 3 1/4 cups instant corn masa flour
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 cup vegetable oil
- 2 1/4 cups chicken broth
- FOR FILLING:
- 2 packages Cacique® Oaxaca, cut into ½ inch strips
- Cacique® Hatch Chile Salsa Verde, for garnish
- Cacique® Crema Mexicana, for garnish
- 5 large poblano peppers
- 24 corn husks
- Large capacity double boiler or tamale steamer
HOW TO MAKE IT
- CORN HUSK PREPARATION: Place corn husks in a large bowl, cover with boiling water, and soak for at least 1 hour, remove excess water and pat each husk dry.
- MASA PREPARATION: In a large bowl, add the instant corn masa flour, salt and baking powder. Mix together with a fork. Add in the oil and broth. Mix everything together using your hands until the mixture forms a wet dough. Cover the dough with paper towel and set aside to rest for 30 minutes. Meanwhile, make the filling.
- FILLING PREPARATION: Turn the oven broiler on high. Place the peppers on a large baking sheet and broil them on the top rack for 3 to 5 minutes per side. Once the skin of the peppers is bubbly and a little charred, remove the baking sheet from the oven and cover with aluminum foil. Set peppers aside for 5 minutes. Uncover and carefully peel the skin off of the peppers. Remove the seeds and cut the peppers into thin strips.
- TAMALE PREPARATION: Prepare one husk at a time by placing the husk on your open palm with the pointy side facing away from you., smear a heaping spoonful of masa on the husk, from side to side and all the way to the edges, leaving about 3 inches of the bottom of the husk untouched for folding. Fill center with 2 or 3 strips of roasted chiles and a strip of Oaxaca. Fold 1/3 of the husk to the left, fold 1/3 to the right, overlapping, gently fold the pointy edge over the top to create a small rectangle. Repeat this process until you have 24 tamales.
- TAMALE STEAMING: If using a double boiler begin to boil the water and remove the upper chamber. Place the formed tamale, vertically and upside down (folded side down) in upper chamber. As you make the tamales tightly pack them in the upper chamber. Once you complete the first layer of tightly packed tamales you may begin a second layer of tamales placed horizontally. If using a tamale steamer, add adequate room temperature water, set the steamer grate. Place the formed tamales, vertically and upside down, tightly packed. Once you complete the first layer of tightly packed tamales you may begin a second layer of tamales placed horizontally. Cover and steam over medium high heat for 45 minutes to 1 hour, check water level at 45 minutes (note: in a tamale steamer you will hear water boiling, if water is low gently add additional hot water on the side of the pot, trying to not add water over the tamales). Remove one of the tamale to check for doneness. Tamale is cooked when dough separates from the husk when unwrapping. Serve while hot with your favorite Cacique® Crema and salsa.
- Notes: Leftover tamales can be stored in the fridge for up to 5 days. To freeze, let tamales come to room temperature. Place in a freezer-safe zip-top bag and freeze. When ready to eat, let frozen tamales thaw completely in the fridge or defrost in the microwave.