Rajas and Cheese Tamales with Salsa Verde

Rajas and Cheese Tamales with Salsa Verde

4.9 13 évaluations

Prép. 40min

Total 3h 10min

10 pieces

Ingrédients

Prepping Husks and Filling

dried corn husks (see Tip)
10 - 15
cold water to rinse
boiling water to soak
poblano chilies
3
vegetable oil to coat
Oaxaca cheese
10 oz

Salsa Verde

green tomatillos husks removed, quartered
13 oz
white onion cut into pieces
4 oz
garlic clove
1
serrano chili stem removed
1
fresh cilantro leaves only
½ oz
fresh epazote leaves
5
salt
¾ tsp
canned chipotle chili
1

Masa

vegetable shortening in pieces
3 oz
masa harina
14 oz
salt
1 ¾ tsp
baking powder
1 ½ tsp
water divided
17 - 22 oz

Tamales

water
60 oz

Niveau

moyen

Infos nut. par 1 piece

Sodium 978.9 mg

Protides 22.4 g

Calories 3343.9 kJ / 799.2 kcal

Lipides 24.3 g

Fibre 12.9 g

Graisses saturées 8.3 g

Glucides 128.9 g

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Également présenté dans

Day of the Dead 10 Recettes
États-Unis

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