Tamale with cheese sauce stuffing – a detailed recipe cooking. 
Photo of the dish:Jacob Snawali Time: 2 hours. Difficulty: medium Quantity: 36 tamale Recipes use volumetric containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 40 dried corn leaves
- 450 gr grated cheddar cheese grated
- 250 gr grated cheddar cheese
- 4 tbsp. cornmeal masa harina
- 0.25 tsp baking powder
- 2 tsp sea salt
- 4 tbsp. heated chicken stock
- 1 tbsp. melted lard
- 6 chili peppers ancho blanched
- 4 tbsp. l (60 gr.) Butter
- 1 tbsp. l vegetable oil
- 1 tbsp. chopped onion
- 1 tbsp. chopped green onions
- 0.5 tbsp. diced tomatoes
- 1 tbsp. l cider vinegar
- 1 tbsp. sour cream
- 1 tbsp. l grated lime zest
Recipes with similar ingredients: corn husk, flour corn, cheddar cheese, lard, pepper ancho, tomatoes, apple cider vinegar, lime zest, sour cream
Recipe preparation:
- Put the corn leaves in a pan with warm water; soak until they are soft, about 30 minutes. time, prepare cheese sauce: Mix flour, baking powder and sea salt in a large bowl. Pour in chicken stock and lard, stirring with a wooden spoon to make a thick dough. (If it seems too thick, add some broth). Let the dough stand for 30 minutes. At this time, preheat the grill the oven. Put the peppers blanched on the foil-covered baking sheet under grill, fry, turning until they are charred, about 7 minutes Transfer to a bowl, cover with plastic wrap and set aside for 10 minutes. Remove the skins, then remove the stems, seeds and chop the peppers.
- Heat butter and vegetable oil in a frying pan on medium heat. Add both types of onions and fry until soft, about 5 minutes. Add the blanched peppers, tomatoes and apple cider vinegar, salt and pepper, cook for about 5 minutes. Remove the dish from the heat and let cool completely. Add both cheeses.
- Remove the corn leaves from the water and gently squeeze. 4 sheets tear into thin strips to use as ties. Spread on a wide part of the remaining corn leaves to the full tablespoon of dough, leaving 1.5 cm. on top and around the edges and 8 cm. on sharp end. Lay out 1 tbsp. l cheese mixture on top of the dough, then roll a cigar-shaped tamale. Fold the sharp end of the sheet and tie everything with a strip of corn leaves. vertically into a steamer basket located in several centimeters above boiling water; steam until the filling will become hard, 30-40 minutes. Pull out tamale and let lie down 10 minutes. Mix sour cream and lime zest in a small bowl, salt. Expand tamales and serve with sour cream and lime sauce. tamale with corn puree filling: tamale with corn stuffing.
