Beef, Poblano & Cheese Tamales

Savory beef, smoky poblano & melty cheese all wrapped in a warm tamale hug! 😍 Comfort food perfection. 🍽️

1. Let’s Start Here:

Beef, Poblano & Cheese Tamales are a delightful journey into authentic Mexican flavors. These savory pockets of corn dough, filled with tender beef, roasted poblano peppers, and melted cheese, offer a comforting and satisfying experience.

2. Essentials for the Recipe:

• 20 dried corn husks
• 6 dried California chili pods, seeded with the ends cut off
• 1 1/2 cups ground beef
• 1 cup mozzarella cheese, shredded
• 1/2 1 poblano pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 1/2 packets Goya seasoning with onion and garlic
• 2 teaspoons salt
• 1 teaspoon chili powder

3. How to Cook:

Begin by preparing the beef filling with roasted poblano peppers. Next, mix the masa harina with lard or vegetable shortening to create a soft dough. Assemble the tamales by spreading the dough onto corn husks, adding the filling, and wrapping them tightly. Steam the tamales until the dough is cooked through and firm.

Step 1: Soak Corn Husks and Boil Water

In a large bowl, soak the corn husks in hot water to soften them. Simultaneously, in a large saucepan, bring 1 liter of water to a boil. This will prepare the husks for wrapping and start the cooking process.

Step 2: Prepare Chili Pods

Carefully remove any string-like particles or stems from the dried chili pods. These particles can affect the texture and flavor of the chili sauce. Discard the stems and stringy bits.

Step 3: Boil Chili Pods with Seasoning

Add the cleaned chili pods to the boiling water in the saucepan. Include half a packet of Goya seasoning for extra flavor. Cover the saucepan and let the mixture boil for approximately 20 minutes to soften the chili pods and infuse the water with their flavor.

Step 4: Blend Chili Mixture

Carefully transfer the boiled chili pods and 500 ml of the stock (boiling water) from the saucepan to a blender. Blend the mixture until it forms a smooth, cohesive sauce. This creates the base for the tamale filling.

Step 5: Sauté Aromatics and Oil

Drain the remaining stock from the saucepan and place the empty saucepan back on the stovetop. Return the heat to medium. Once the remaining stock evaporates, add a drizzle of olive oil to the hot pan.

Step 6: Add Onion and Beef

Add the diced onion and ground beef to the saucepan with the olive oil. Immediately begin to break apart the beef with a spoon or spatula to ensure even cooking. This prevents large clumps and helps the beef cook thoroughly.

Step 7: Season Beef Mixture

Add one packet of Goya seasoning and chili powder to the beef and onion mixture. Stir to combine the ingredients. Allow the mixture to cook for about 5 minutes, letting the flavors meld together.

Step 8: Add Chili Sauce

Pour the blended chili sauce into the saucepan with the beef mixture. Stir well to ensure the beef is fully coated in the sauce. Allow the mixture to cook for an additional 5 minutes, simmering to deepen the flavors.

Step 9: Add Garlic, Salt, and Pepper

Add minced garlic and 2 teaspoons of salt to the mixture. At this stage, add the diced poblano pepper for extra flavor. Incorporate the ingredients well, ensuring even distribution.

Step 10: Simmer and Reduce

Reduce the heat to medium-low, and cook the mixture for one hour, allowing the flavors to meld and deepen. For the last twenty minutes of cooking, partially cover the pan to slightly reduce the sauce. Most of the liquid should be reduced, resulting in a thickened consistency.

Step 11: Prepare Corn Masa

In a large bowl, combine the instant corn masa mix, water, baking powder, salt, and olive oil. Mix until a spongy dough forms. The corn masa will be used as the outer layer of the tamales.

Step 12: Assemble Tamales

Spread a thin layer of the corn masa mix on the right side of a soaked corn husk, leaving about 5 cm of space on the left. Fold the right side of the husk over the masa and filling. Then roll the remaining 5 cm over the tamale to close it. Don't overstuff the tamales; use about 30 ml of meat mixture and a sprinkle of cheese.

Step 13: Prepare Steamer

Ideally, use a double boiler for steaming the tamales. If you don't have one, a metal colander placed inside a large pot works as a substitute. Ensure the colander sits above the bottom of the pot.

Step 14: Arrange Tamales for Steaming

Place the assembled tamales in the colander or double boiler, making sure they are not squished and have enough space to avoid unraveling. Pour approximately 500 ml of water into the pot (about 2.5 cm in height) to create steam.

Step 15: Boil and Reduce Heat

Bring the water in the pot to a boil. Once the water starts boiling, reduce the heat to a simmer. This ensures the tamales cook properly without burning.

4. Serving Suggestions

Serve the Beef, Poblano & Cheese Tamales hot, garnished with salsa, sour cream, or guacamole. They are a perfect main course for a festive meal or a satisfying snack any time of day. Pair them with a Mexican beer or a refreshing margarita.

5. Nutrition

Serving size: 4 servings, Calories: 372kcal, Protein: 21g, Fat: 30g, Carbohydrates: 3g, Fiber: 1g, Sugar: 1g, Cholesterol: 82mg, Sodium: 1405mg

6. To Wrap Up:

Beef, Poblano & Cheese Tamales are a labor of love that rewards you with an explosion of authentic flavors. Gather your friends and family, and enjoy the process of making and sharing these delicious treats. Don't hesitate to experiment with different fillings to create your own unique variations!