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Roasted Poblano Tamales With Crumbled Cheese

Presented by Chef Timothy Groody
Flatiron Kitchen + Taphouse
Makes Eight Servings

 

2 ½ cups masa

2 ½ cups water

1 ¼ tsp baking powder

1 tsp salt

¾ cup lard

½ cup chopped cilantro

1 T chili spice

3 roasted poblanos diced

Dried corn husks soaked in warm water or banana leaves or plastic wrap

In a bowl mix the dry ingredients.  Work in water to a soft moist dough ball.  Beat the lard until fluffy.  Add masa and beat until dough has spongy texture.  Add cilantro.  Form in husk, leaves or plastic wrap.  Lay out husk (do the same with any of he wrappers) place a large spoon of the filling in the center.  Roll into a cylinder then fold ends over to seal the filling.  Continue rolling to the end.  Steam for 45 minutes until firm.  Eat while hot or cool and reheat by steaming again.  You can stuff them with vegetables, meat, seafood etc…  Serve with crumbled farmers cheese or other Mexican cheese.  Enjoy!!!!!

 

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