Ost Tamales

Kilde: Mad Hungry

Gør 12

Udbytte

ingredienser

15 tørrede majsskaller
2 store poblano peberfrugter
1 opskrift Tamale Dough
8 ounce Monterey Jack ost, strimlet
Salsa Verde, at tjene

Kørselsvejledning

1.

Placer 12 skaller i en stor skål, dække med varmt vand, og vejer ned med en plade for at holde huske nedsænket. Sug indtil blød og smidig, cirka 2 timer; dræne. Skræl resterende skaller i tynde strimler for at give 24.
2.

Placer poblanos direkte over åben flamme og char, drej med tang, indtil sorten på alle sider, cirka 5 minutter. Overfør til en stor skål, dække med plastfolie og damp 10 minutter. Brug et papirhåndklæde, skræl hud fra peberfrugter. Fjern stængler og frø og groft hugge.
3.

Anbring en majsskal i din fladede palme. Klem 1/4 kop dejen med anden hånd og tryk ind i midten af husk for at lave et 4-by-3-inch rektangel.
4.

Tryk 1/4 kop ost og 2 spsk hakket poblanos i dejenes midtpunkt. Luk håndfladen for at forsegle kanterne af dejen og læg den på en ren arbejdsflade med en lang side af husk mod dig. Rull huske væk fra dig for at danne en stram log. Fold stamme ende af skinken over og binde med en stribe majsskal. Vrid den tynde ende af tamale og slips med en anden stribe majsskal. Gentag denne proces for at danne resterende tamales.
5.

Indsæt en dampkorg i en stor gryde med 1/2 tommer kogende vand. Placer tamales i kurv, dæk pot og damp tamales i 1 time, kontroller potten lejlighedsvis og tilsæt varmt vand efter behov for at forhindre at brænde bunden af potten.
6.

Server tamales med salsa verde.

One Comment

Kamari
26.04.2023 @ 23:31

As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:

Source: Mad Hungry
Makes 12
Yield
Ingredients
15 dried corn husks
2 large poblano peppers
1 recipe Tamale Dough
8 ounces Monterey Jack cheese, shredded
Salsa Verde, to serve

Directions
1. Place 12 husks in a large bowl, cover with hot water, and weigh down with a plate to keep husks submerged. Soak until pliable and soft, about 2 hours; drain. Peel remaining husks into thin strips to yield 24.
2. Place poblanos directly over open flame and char, turning with tongs, until blackened on all sides, about 5 minutes. Transfer to a large bowl, cover with plastic wrap, and steam 10 minutes. Using a paper towel, peel skin from peppers. Remove stems and seeds and roughly chop.
3. Place a corn husk in your flat palm. Squeeze 1/4 cup dough with other hand and press into center of husk to make a 4-by-3-inch rectangle.
4. Press 1/4 cup cheese and 2 tablespoons chopped poblanos into center of dough. Close palm to seal edges of dough and place on a clean work surface with a long side of husk facing you. Roll husk away from you to form a tight log. Fold stem end of husk over and tie with a strip of corn husk. Twist thin end of tamale and tie with another strip of corn husk. Repeat this process to form remaining tamales.
5. Insert a steamer basket into a large pot with 1/2 inch boiling water. Place tamales in basket, cover pot, and steam tamales for 1 hour, checking pot occasionally and adding hot water as needed to prevent pot from burning.
6. Serve tamales with salsa verde.