Are you craving a warm, comforting, and utterly delicious meal that's surprisingly easy to make? Then look no further! This Chile and Cheese Tamale recipe is your ticket to a taste of tradition, perfect for a cozy weeknight dinner or a festive gathering. Homemade cooking doesn't get much better than this simple yet satisfying dish. Get ready to impress your friends and family with these flavorful tamales, bursting with the rich taste of chile and melted cheese. This recipe offers quick dinner ideas without sacrificing flavor or quality.
Ingredients:
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For the Masa:
- 4 cups Maseca brand corn masa harina
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 cups warm water or chicken broth (for extra flavor)
- 1/2 cup lard or vegetable shortening (for a richer taste, use lard)
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For the Filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced green chilies, undrained
- 1 (4 ounce) can diced green chilies, drained (for a spicier kick, add more!)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro (optional)
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For Assembly:
- 2 dozen dried corn husks (soak in hot water for at least 30 minutes)
Instructions:
Prepare the Masa:
- In a large bowl, whisk together the masa harina, baking powder, and salt.
- Gradually add the warm water or broth, mixing with a sturdy spoon or your hands until a smooth, slightly sticky dough forms. Don't be afraid to get your hands in there for a truly consistent texture!
- Stir in the lard or shortening until fully incorporated. The dough should be soft and pliable. Let it rest for about 15 minutes. This allows the masa to fully hydrate resulting in softer and tastier tamales.
Prepare the Filling:
- Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add both cans of green chilies and cook for 5-7 minutes, allowing the flavors to meld.
- Remove from heat and stir in the cheeses and cilantro (if using).
Assemble and Cook the Tamales:
- Lay a corn husk flat, with the wider end facing you. Spread about 2 tablespoons of masa evenly across the husk, leaving about an inch of space at the bottom and the sides.
- Add about 2 tablespoons of the chile and cheese filling in the center of the masa.
- Fold the sides of the husk inward, then fold the bottom up and over the filling, tucking it tightly.
- Repeat with remaining husks, filling and masa.
- Stand the tamales upright in a large steamer basket or a pot with a steamer insert. Add about an inch of water to the bottom of the pot.
- Cover and steam for 1 hour, or until the masa is firm and pulls away easily from the husk. Check the water level periodically and add more if needed to prevent burning.
Serving Suggestions:
Serve these delicious Chile and Cheese Tamales warm, alongside your favorite salsa, sour cream, or guacamole. They're perfect as a main course or a delicious side dish.
Tips and Variations:
- For a spicier kick, add more green chilies or a pinch of cayenne pepper to the filling.
- Feel free to experiment with different cheeses. Pepper Jack or a blend of Mexican cheeses would be delicious.
- Leftover tamales can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutritional Information (per tamale, approximate):
- Calories: Approximately 250-300
- Fat: 12-15g
- Protein: 7-9g
- Carbohydrates: 35-40g
Enjoy this easy and delicious Chile and Cheese Tamale recipe! It's a perfect example of how healthy meals can also be incredibly flavorful and satisfying. From quick dinner ideas to more elaborate meals, this recipe is a versatile and welcome addition to your culinary repertoire. This is sure to become one of your best recipes.