Recipe: Delicious Tamales de rajas y queso (green chile and cheese)

Tamales de rajas y queso (green chile and cheese). Once all tamales are done, bring to a rapid boil in steamer, then reduce heat to medium. Add blended tomatillos and season with salt and pepper. To Cook The Tamales: Use a tamale steamer or a steamer insert set inside a large stockpot and add water to just below bottom of the steamer insert (make sure the water doesn't touch bottom of the insert).

Cover and steam until dough is slightly firm to touch and separates easily from husk, adding. 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. You can have Tamales de rajas y queso (green chile and cheese) using 8 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Tamales de rajas y queso (green chile and cheese)

1. It's 20 lb of Masa preparada (already prepared).
2. Prepare 5 lb of Fresh anaheim chiles.
3. Prepare 3 lb of Fresh pasilla chiles.
4. Prepare 3 lb of Fresh serrano chiles.
5. It's 15 lb of Monterey jack cheese.
6. It's 4 of bags of hojas (corn husks).
7. You need 1 cup of Lard for every 10 lbs. of masa.
8. Prepare 1 cup of chicken broth for every 10 lbs. of masa..

I used Queso Fresco in this recipe. These tamales are filled with roasted green chile and cheese. But it doesn't end there - the filling is slow simmered in suero (whey) that my mom brought over from Licon Dairy in El Paso, Texas. The combination of the suero with green chiles gives this recipe its one-of-a-kind sabor.

Tamales de rajas y queso (green chile and cheese) step by step

1. Place hojas in hot water until ready to wrap tamales..
2. 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..
3. Roast chiles in oven broiler or on grill enough so that skin will peel easily..
4. Placing chiles in plastic bag as soon as roasting is done will help skin sweat off..
5. Slice cheese into about 1"x1"x4" pieces. Small enough to make wrapping tamales easy..
6. Slice chiles into long strips (rajas)..
7. 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..
8. Wrap..
9. 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..

Cheese & Green Chile Tamales Our Cheese & Green Chile Tamales are traditionally made by hand, like it's been done for generations. Soft and moist masa, Monterey Jack cheese, fire roasted green chilies are then wrapped in cornhusks to preserve the delicious flavor and texture of our masa. The filling for Rajas con Queso Tamales: pickled jalapenos; Monterey Jack cheese slices. Lost in Translation: "Rajas" are slices. You might find "tamales de rajas con queso" with slices of roasted poblano peppers instead of pickled jalapenos.