Tamales with Cheese and Jalapeño Filling

• Produce

  • 30 Corn husks, dried
  • 1 can Jalapeno chiles
  • 1 White onion, medium

• Canned Goods

  • 1/2 tsp Chicken bouillon granules
  • 3 cups Progresso reduced sodium chicken broth

• Baking & Spices

  • 1/4 tsp Baking powder
  • 4 cups Corn masa, instant
  • 1 tsp Salt
  • 2/3 cups Shortening

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Other

  • 1/2 lb Oaxaca, asadero-style cheese or string cheese, cut into 3x1/4-inch strips

Found on quericavida.com

Description

Ingredients

• 30 dried corn husks, 4 husks reserved
• 3 to 4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
• 4 cups instant corn masa for tamales
• 2/3 cups shortening
• 1 teaspoon salt
• 1/2 teaspoon chicken bouillon granules
• 1/4 teaspoon baking powder
• 2 tablespoons vegetable oil
• 1 medium white onion, sliced
• 1 can (12 oz) sliced jalapeño chiles, rinsed and drained
• 1/2 lb Oaxaca, Asadero-style cheese or string cheese, cut into 3x1/4-inch strips

Directions

• 1 Pull 1/4-inch strings from reserved husks to wrap tamales, or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.
• 2 Meanwhile, in large bowl, mix 2 cups of the broth and remaining tamale dough ingredients. Beat with electric mixer until well combined, adding remaining chicken broth as needed to make soft dough.
• 3 In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir onion in oil 2 to 3 minutes or until tender. Stir in chiles; cook 1 to 2 minutes or until hot.
• 4 Drain corn husks; pat dry with paper towels. Place 3 level tablespoonfuls dough on each corn husk; slightly spread out, making indentation in center with back of spoon. Place 1 to 2 strips cheese and onion and chile on center of dough; fold dough around filling. If corn husks are too small, overlap 2 husks. Fold bottom one-third of corn husk over filling; fold sides in toward center. Tie tops with corn husk strings.
• 5 In 5-quart Dutch oven, place round cooling rack. Pour boiling water in Dutch oven, almost touching rack. (Water should not touch tamales when they are added.) Place 6 empty tamale husks on top of rack. Stand tamales inside pots, leaning against sides all around. Cover; reduce heat to medium. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm. Add more water if needed during cooking time. Let stand uncovered 10 to 15 minutes. Carefully unfold each tamale by removing string and opening husk.

Nutrition