Smoked Cheddar Cheese Tamales |
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Prep Time: 65 Minutes Cook Time: 55 Minutes |
Ready In: 120 Minutes Servings: 36 |
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Ingredients:
40 dried corn husks (about 5 ounces) |
4 cups masa harina ( corn flour) |
1/4 teaspoon baking soda |
2 teaspoons sea salt |
4 cups low-sodium chicken broth, warmed |
1 cup lard or vegetable shortening, melted |
6 poblano chile peppers |
4 tablespoons unsalted butter |
1 tablespoon vegetable oil |
1 cup chopped white onion |
1 cup chopped scallions |
1/2 cup diced tomatoes |
1 tablespoon apple cider vinegar |
kosher salt and freshly ground pepper |
1 pound smoked cheddar cheese, coarsely grated (about 4 cups) |
1/2 pound vermont white cheddar cheese, coarsely grated (about 2 cups) |
1 cup sour cream |
1 tablespoon grated lime zest |
Directions:
1. Put the corn husks in a roasting pan of warm water; soak until softened, about 30 minutes.
2. Meanwhile, prepare the dough: Whisk the masa harina, baking soda and sea salt in a large bowl. Stir in the chicken broth and lard with a wooden spoon to make a thick dough. (If it seems dry, add a splash of broth.) Let the dough rest 30 minutes.
3. Meanwhile, preheat the broiler. Put the poblanos on a foil-lined broiler pan; broil, turning, until charred, about 7 minutes. Transfer to a bowl, cover with plastic wrap and set aside 10 minutes. Peel off the skins, then stem, seed and dice the peppers.
4. Heat the butter and vegetable oil in a skillet over medium heat. Add the onion and scallions and cook until soft, about 5 minutes. Add the poblanos, tomatoes and vinegar, season with kosher salt and pepper, and cook 5 more minutes. Remove from the heat and let cool completely. Fold in both cheeses.
5. Remove the corn husks from the water and gently squeeze dry. Tear 4 husks into thin strips to use as ties. Spread a heaping tablespoonful of dough onto the wide end of each remaining husk, leaving a 1/2-inch border on the top and both sides and 3 inches on the tapered end. Spread 1 tablespoon of the cheese mixture over the dough, then roll up the tamale into a cigar shape. Fold up the tapered end and tie closed with a strip of husk.
6. Put the tamales upright in a steamer basket set over a few inches of boiling water; steam until the filling is firm, 30 to 40 minutes. Remove the tamales and let rest 10 minutes.
7. Mix the sour cream and lime zest in a small bowl and season with kosher salt. Unwrap the tamales and serve with the lime sour cream.
8. Photograph by Jacob Snavely
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