Beef, Poblano & Cheese Tamales

Beef, Poblano & Cheese Tamales

  Ready in : 45 mins

You can never have too many Mexican recipes, so give Beef, Poblano & Cheese Tamales a try. This recipe serves 4 and costs $1.49 per serving. Watching your figure? This gluten free and ketogenic recipe has 372 calories, 21g of protein, and 30g of fat per serving. It works well as a rather inexpensive main course. This recipe from Foodista has 5 fans. Head to the store and pick up poblano pepper, california chili pods, ground beef, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is good. Beef, Poblano & Cheese Tamales, Roasted Poblano and Cheese Tamales, and Roasted Poblano Tamales are very similar to this recipe.

Ingredients

corn husks

corn husks

20

california chili pods

california chili pods

6

ground beef

ground beef

1.5 cups

mozzarella cheese

mozzarella cheese

1 cup

poblano pepper

poblano pepper

0.5

garlic

garlic

4 cloves

olive oil

olive oil

2 tablespoons

goya seasoning

goya seasoning

1.5 packets

salt

salt

2 teaspoons

chili powder

chili powder

1 teaspoon

Cooking in Steps

  1. 1
    In a large bowl, allow corn husks to soak in hot water. In a large saucepan, bring 4 cups of water to a boil.

    corn husks

    corn husks

    water

    water

    sauce pan
    sauce pan
    bowl
    bowl
  2. 2
    Remove any string-like particles from the chili pods.

    dried chili pepper

    dried chili pepper

  3. 3
    Add them to the boiling water along with half of a packet of Goya seasoning. Cover and let boil for about 20 minutes.

    seasoning

    seasoning

    water

    water

  4. 4
    Afterwards, place chili pods with 2 cups of the stock in a blender to coalesce.

    dried chili pepper

    dried chili pepper

    stock

    stock

    blender
    blender
  5. 5
    Drain the saucepan of the remaining stock and place back on the stove top. Return the heat to medium, and add olive oil once the remaining stock evaporates.

    olive oil

    olive oil

    stock

    stock

    stove
    stove
    sauce pan
    sauce pan
  6. 6
    Add onion and beef, and immediately begin to break apart the beef.

    onion

    onion

    beef

    beef

  7. 7
    Add 1 packet of Goya seasoning and chili powder, and allow to cook for 5 minutes.

    chili powder

    chili powder

    seasoning

    seasoning

  8. 8
    Add the chili sauce and cook an additional 5 minutes.

    chili sauce

    chili sauce

  9. 9
    Add garlic and 2 teaspoon salt. I added the poblano pepper at this point, but I should have added it with the beef and onion.

    poblano pepper

    poblano pepper

    garlic

    garlic

    onion

    onion

    beef

    beef

    salt

    salt

  10. 10
    Reduce heat to medium-low, and cook for one hour. For the last twenty minutes, partially cover the pan in order to slightly reduce. Most of the liquid should be reduced and thickened.

    frying pan
    frying pan
  11. 11
    In a large bowl, add instant corn masa mix, water, baking powder, salt, and olive oil to create corn masa mix. The mixture should be spongy.

    baking powder

    baking powder

    masa harina

    masa harina

    olive oil

    olive oil

    water

    water

    salt

    salt

    bowl
    bowl
  12. 12
    Whats surprisingly tricky is assembling the tamales. The best technique Ive found is to thinly spread the tamale masa mix starting from the right-hand side of the corn husks, and leaving about 2 inches on the left-hand side of the husk. When rolling the tamale together, take the right-hand side and fold it onto the rest of the corn husk covered with tamale masa mix. The 1-2 inches left over should roll perfectly over the actual tamale. Dont overstuff the tamales! Id say 2 tablespoon of meat mixture and just a sparse amount of cheese.

    corn husks

    corn husks

    cheese

    cheese

    corn

    corn

    meat

    meat

    roll

    roll

  13. 13
    O cook, you should have a double boiler. If you dont, like me, then use a metal colander and place it in a large pot.

    double boiler
    double boiler
    colander
    colander
    pot
    pot
  14. 14
    Place the tamales in the colander (or double boiler) where they are not squished, nor are they loose enough to unravel themselves. While doing this, boil 2 cups of water in the pot or what equates to 1 inch in height of the water.

    water

    water

    double boiler
    double boiler
    colander
    colander
    pot
    pot
  15. 15
    Once water comes to a boil, reduce heat and add the tamales.

    water

    water

  16. 16
    Place a towel between the colander and lid, and cook for 30 minutes.

    colander
    colander