Beef, Poblano & Cheese Tamales
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.
Diets
Ingredients
corn husks
20
california chili pods
6
ground beef
1.5 cups
mozzarella cheese
1 cup
poblano pepper
0.5
garlic
4 cloves
olive oil
2 tablespoons
goya seasoning
1.5 packets
salt
2 teaspoons
chili powder
1 teaspoon
Cooking in Steps
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1In 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
water
sauce pan
bowl -
2Remove any string-like particles from the chili pods.
dried chili pepper
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3Add them to the boiling water along with half of a packet of Goya seasoning. Cover and let boil for about 20 minutes.
seasoning
water
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4Afterwards, place chili pods with 2 cups of the stock in a blender to coalesce.
dried chili pepper
stock
blender -
5Drain 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
stock
stove
sauce pan -
6Add onion and beef, and immediately begin to break apart the beef.
onion
beef
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7Add 1 packet of Goya seasoning and chili powder, and allow to cook for 5 minutes.
chili powder
seasoning
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8Add the chili sauce and cook an additional 5 minutes.
chili sauce
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9Add 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
garlic
onion
beef
salt
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10Reduce 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 -
11In 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
masa harina
olive oil
water
salt
bowl -
12Whats 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
cheese
corn
meat
roll
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13O 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
colander
pot -
14Place 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
double boiler
colander
pot -
15Once water comes to a boil, reduce heat and add the tamales.
water
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16Place a towel between the colander and lid, and cook for 30 minutes.
colander