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Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a special dish, tamales de rajas y queso (green chile and cheese). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Once all tamales are done, bring to a rapid boil in steamer, then reduce heat to medium. Small enough to make wrapping tamales easy. Slice chiles into long strips (rajas).
Tamales de rajas y queso (green chile and cheese) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Tamales de rajas y queso (green chile and cheese) is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook tamales de rajas y queso (green chile and cheese) using 8 ingredients and 9 steps. Here is how you can achieve that.
Materials for making of Tamales de rajas y queso (green chile and cheese):
- Take 20 lb Masa preparada (already prepared)
- Make ready 5 lb Fresh anaheim chiles
- Prepare 3 lb Fresh pasilla chiles
- Make ready 3 lb Fresh serrano chiles
- Prepare 15 lb Monterey jack cheese
- Make ready 4 bags of hojas (corn husks)
- Prepare 1 cup Lard for every 10 lbs. of masa
- Prepare 1 cup chicken broth for every 10 lbs. of masa.
Cover and steam until dough is slightly firm to touch and separates easily from husk, adding. 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.
Instructions To Make Tamales de rajas y queso (green chile and cheese):
- Place hojas in hot water until ready to wrap tamales.
- 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.
- Roast chiles in oven broiler or on grill enough so that skin will peel easily.
- Placing chiles in plastic bag as soon as roasting is done will help skin sweat off.
- Slice cheese into about 1"x1"x4" pieces. Small enough to make wrapping tamales easy.
- Slice chiles into long strips (rajas).
- 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.
- Wrap.
- 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.
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. I used Queso Fresco in this recipe. Candid shots, great conversation and lots of laughs in between prepping, cooking and eating. That describes my last full day I spent in New York city with my dear friend Norma Torres.
Don’t forget to practice the recipes above, to eat with family in your home. Try to compare it with the recipe you have. Is it better or much less. Please blend it to make it taste better.
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