Smoked Cheddar Cheese Tamales

Name: Smoked Cheddar Cheese Tamales
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 36
Cuisine: Mexican
Ingredients: 1 Tbsp apple cider vinegar; 0 teaspoons baking soda; 473 milliliters 1/2 pound Vermont white cheddar cheese, coarsely grated (about; 946 milliliters pound smoked cheddar cheese, coarsely grated (about; 142 grams 40 dried corn husks (about; 36 servings Kosher salt and freshly ground pepper; 1 Tbsp grated lime zest; 946 milliliters low-sodium chicken broth, warmed; 946 milliliters masa harina (corn flour); 6 poblano chile peppers; 237 milliliters chopped scallions; 2 teaspoons sea salt; 237 milliliters sour cream; 118 milliliters diced tomatoes; 4 Tbsps unsalted butter; 1 Tbsp vegetable oil; 237 milliliters lard or vegetable shortening, melted; 237 milliliters chopped white onion

One serving contains 211 calories, 7g of protein, and 16g of fat. This gluten free and vegetarian recipe serves 36. A mixture of vegetable oil, baking soda, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Put the corn husks in a roasting pan of warm water; soak until softened, about 30 minutes.

Ingredients you will need

Corn Husks

Water

Equipment you will use

Roasting Pan

Whisk the masa harina, baking soda and sea salt in a large bowl. Stir in the chicken broth and lard with a wooden spoon to make a thick dough. (If it seems dry, add a splash of broth.)

Ingredients you will need

Broth

Baking Soda

Masa Harina

Sea Salt

Dough

Lard

Equipment you will use

Wooden Spoon

Whisk

Bowl

Let the dough rest 30 minutes. Meanwhile, preheat the broiler.

Ingredients you will need

Dough

Equipment you will use

Broiler

Put the poblanos on a foil-lined broiler pan; broil, turning, until charred, about 7 minutes.

Ingredients you will need

Poblano Pepper

Equipment you will use

Broiler Pan

Aluminum Foil

Transfer to a bowl, cover with plastic wrap and set aside 10 minutes. Peel off the skins, then stem, seed and dice the peppers.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Bowl

Heat the butter and vegetable oil in a skillet over medium heat.

Ingredients you will need

Vegetable Oil

Butter

Equipment you will use

Frying Pan

Add the onion and scallions and cook until soft, about 5 minutes.

Ingredients you will need

Green Onions

Onion

Add the poblanos, tomatoes and vinegar, season with kosher salt and pepper, and cook 5 more minutes.

Ingredients you will need

Salt And Pepper

Poblano Pepper

Tomato

Vinegar

Remove from the heat and let cool completely. Fold in both cheeses.

Remove the corn husks from the water and gently squeeze dry. Tear 4 husks into thin strips to use as ties.

Ingredients you will need

Corn Husks

Water

Spread a heaping tablespoonful of dough onto the wide end of each remaining husk, leaving a 1/2-inch border on the top and both sides and 3 inches on the tapered end.

Ingredients you will need

Spread

Dough

Spread 1 tablespoon of the cheese mixture over the dough, then roll up the tamale into a cigar shape. Fold up the tapered end and tie closed with a strip of husk.

Ingredients you will need

Cheese

Tamales

Dough

Roll

Put the tamales upright in a steamer basket set over a few inches of boiling water; steam until the filling is firm, 30 to 40 minutes.

Ingredients you will need

Tamales

Water

Equipment you will use

Steamer Basket

Remove the tamales and let rest 10 minutes.

Ingredients you will need

Tamales

Mix the sour cream and lime zest in a small bowl and season with kosher salt. Unwrap the tamales and serve with the lime sour cream.

Ingredients you will need

Kosher Salt

Sour Cream

Lime Zest

Tamales

Lime

Equipment you will use

Bowl

Photograph by Jacob Snavely

Equipment

Ingredients

Servings:

1Tbsp

apple cider vinegar 0teaspoons

baking soda 473milliliters

1/2 pound Vermont white cheddar cheese, coarsely grated (about 946milliliters

pound smoked cheddar cheese, coarsely grated (about 142grams

40 dried corn husks (about 36servings

Kosher salt and freshly ground pepper 1Tbsp

grated lime zest 946milliliters

low-sodium chicken broth, warmed 946milliliters

masa harina (corn flour)6

poblano chile peppers 237milliliters

chopped scallions 2teaspoons

sea salt 237milliliters

sour cream 118milliliters

diced tomatoes 4Tbsps

unsalted butter 1Tbsp

vegetable oil 237milliliters

lard or vegetable shortening, melted 237milliliters

chopped white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The DeLoach Russian River Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.