Tamales de rajas y queso (green chile and cheese)
Tamales de rajas y queso (green chile and cheese)

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, tamales de rajas y queso (green chile and cheese). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Tamales de rajas y queso (green chile and cheese) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Tamales de rajas y queso (green chile and cheese) is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have tamales de rajas y queso (green chile and cheese) using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Tamales de rajas y queso (green chile and cheese):
  1. Get Masa preparada (already prepared)
  2. Take Fresh anaheim chiles
  3. Prepare Fresh pasilla chiles
  4. Make ready Fresh serrano chiles
  5. Get Monterey jack cheese
  6. Prepare bags of hojas (corn husks)
  7. Make ready Lard for every 10 lbs. of masa
  8. Get chicken broth for every 10 lbs. of masa.
Instructions to make Tamales de rajas y queso (green chile and cheese):
  1. Place hojas in hot water until ready to wrap tamales.
  2. Add 1 cup of melted lard and 1 cup of chicken broth for every 10 lbs. of masa. Yes the masa already has lard but this will prevent your masa from drying out during steaming. You might have to place masa in the freezer for a while so the melted lard doesn't make it too watery.
  3. Roast chiles in oven broiler or on grill enough so that skin will peel easily.
  4. Placing chiles in plastic bag as soon as roasting is done will help skin sweat off.
  5. Slice cheese into about 1"x1"x4" pieces. Small enough to make wrapping tamales easy.
  6. Slice chiles into long strips (rajas).
  7. Get an hoja in one hand and a spoon in the other… scoop some masa onto the hoja and spread it up. (It's an art) place one piece of cheese and some chile strips. The serranos are the hot chiles so be careful.
  8. Wrap.
  9. Place in a steamer pot for at least an hour. Maybe longer depending on your pot and how many tamales you are steaming at once. Test a tamale after an hour to judge how long.

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