Recipe: Delicious Tamales de rajas y queso (green chile and cheese)

Tamales de rajas y queso (green chile and cheese). 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).

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. You can cook Tamales de rajas y queso (green chile and cheese) using 8 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Tamales de rajas y queso (green chile and cheese)

1. Prepare 20 lb of Masa preparada (already prepared).
2. It's 5 lb of Fresh anaheim chiles.
3. It's 3 lb of Fresh pasilla chiles.
4. It's 3 lb of Fresh serrano chiles.
5. You need 15 lb of Monterey jack cheese.
6. It's 4 of bags of hojas (corn husks).
7. You need 1 cup of Lard for every 10 lbs. of masa.
8. Prepare 1 cup of chicken broth for every 10 lbs. of masa..

Tamales de Rajas con Queso(Green Chile and Cheese Tamal) - La Piña en la Cocina Chef Ernie. Homemade baked mac and cheese is a creamy, rich, perfect main or side dish that is loaded with cheese in a quick delicious homemade sauce. Mix in shredded Oaxacan or Monterrey Jack cheese, and roasted corn (optional) until all ingredients are combined. To assemble, coat each corn husk with a layer of Mi Rancho's Masa Preparada in the shape of a square or rectangle about ¼ of an inch in thickness.

Tamales de rajas y queso (green chile and cheese) instructions

1. Place hojas in hot water until ready to wrap tamales..
2. 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..
3. Roast chiles in oven broiler or on grill enough so that skin will peel easily..
4. Placing chiles in plastic bag as soon as roasting is done will help skin sweat off..
5. Slice cheese into about 1"x1"x4" pieces. Small enough to make wrapping tamales easy..
6. Slice chiles into long strips (rajas)..
7. 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..
8. Wrap..
9. 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..

With Christmas right around the corner, there's no better time to jump right in and share the easiest and least complicated tamale recipe I know - green chile and cheese tamales (or tamales de rajas con queso). 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. Chile Chilaca con Queso y Crema also known as Rajas con Queso is delicious and can prepared with minimal ingredients.

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