Get ready to embark on a mouthwatering journey through the vibrant world of Mexican cuisine with these irresistible Cheese Potato Poblano Tamales! Imagine biting into a soft, steamy corn husk package that reveals a creamy, cheesy filling with a subtle kick of roasted poblano peppers. These aren't just tamales; they're a culinary adventure that will transport you straight to the heart of Mexico, right from your own kitchen. Whether you're a seasoned home chef or a curious food lover, this recipe promises to elevate your cooking skills and impress everyone at the dinner table.
Prep Time: 30 mins
Cook Time: 90 mins
Total Time: 120 mins
Cuisine: Mexican
Serves: 12 tamales
Ingredients
- 2 cups masa harina
- 1 cup potato, mashed
- 1 cup cheese, shredded
- 1/2 cup vegetable broth
- 1/4 cup vegetable oil
- 4 poblano peppers, roasted and peeled
- Salt to taste
- 12 corn husks, soaked
Instructions
- Prepare the corn husks by soaking them in warm water for at least 30 minutes to make them pliable and easy to work with.
- Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place them in a sealed plastic bag to steam for 10 minutes, then carefully peel off the skin and remove seeds. Chop the roasted peppers into small pieces.
- In a large mixing bowl, combine masa harina, vegetable oil, and vegetable broth. Mix thoroughly until a soft, smooth dough forms. The consistency should be similar to soft play-dough.
- Mash the potato and mix it into the masa dough. Add shredded cheese and chopped roasted poblano peppers. Season with salt to taste and mix until all ingredients are well incorporated.
- Drain the corn husks and pat them dry. Spread about 3-4 tablespoons of masa mixture onto the smooth side of each husk, leaving space at the edges for folding.
- Fold the sides of the corn husk towards the center, then fold the bottom up. Tie with a thin strip of corn husk or kitchen twine to secure.
- Prepare a large steamer pot with water. Arrange the tamales standing up, with the open end facing upward.
- Steam the tamales for approximately 60-90 minutes. Check water levels periodically and add more hot water if needed.
- Test for doneness by removing one tamale and checking if the masa pulls away easily from the corn husk. The texture should be firm and not sticky.
- Remove tamales from steamer and let rest for 10-15 minutes before serving. Carefully unwrap from corn husks and serve hot.
Tips
- Patience is key when making tamales. Take your time with each step, especially when preparing the masa dough and filling.
- Make sure your corn husks are thoroughly soaked to prevent them from cracking during steaming.
- When roasting poblano peppers, char them completely to enhance their smoky flavor, but be careful not to burn them.
- The consistency of your masa dough is crucial - it should be smooth and spreadable, like soft play-dough.
- Don't overfill the corn husks. Leave enough room to fold and seal them properly.
- Use a steamer with a tight-fitting lid to ensure even cooking and retain moisture.
- If you're new to tamale-making, consider making extra - they freeze wonderfully for future meals!
- Let the tamales rest after steaming to allow the masa to firm up and become less sticky.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 5g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 10mg
