Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 cup vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
- 1 cup quesillo cheese, shredded
- 1/2 cup salsa verde
- 1/4 cup chopped cilantro
- 10-12 corn husks, soaked in warm water for 30 minutes
Special equipment needed:
- Steamer basket
- Large pot with lid
Step-by-step instructions:
1. In a large mixing bowl, combine masa harina, baking powder, and salt. Mix well.
2. Add warm water and vegetable shortening to the bowl. Mix until a smooth dough forms.
3. In a separate bowl, mix together shredded quesillo cheese, salsa verde, and chopped cilantro.
4. Take a soaked corn husk and spread a thin layer of masa dough onto it, leaving a 1-inch border around the edges.
5. Spoon a tablespoon of the quesillo cheese mixture onto the center of the masa dough.
6. Fold the sides of the corn husk towards the center, then fold the bottom of the husk up towards the center.
7. Place the tamale into the steamer basket, seam side down.
8. Repeat steps 4-7 until all the masa dough and quesillo cheese mixture is used up.
9. Fill the pot with enough water to reach the bottom of the steamer basket. Bring the water to a boil.
10. Place the steamer basket into the pot and cover with a lid.
11. Steam the tamales for 45-60 minutes, or until the masa dough is cooked through and no longer sticky.
12. Remove the tamales from the steamer basket and let them cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-60 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
This recipe makes 10-12 tamales.
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 400mg
Total carbohydrates: 25g
Dietary fiber: 2g
Sugars: 1g
Protein: 6g
Substitutions for ingredients:
- Quesillo cheese can be substituted with any other type of shredded cheese.
- Salsa verde can be substituted with red salsa or any other type of sauce.
- Vegetable shortening can be substituted with lard or butter.
Variations:
- Add cooked shredded chicken or pork to the quesillo cheese mixture for a meaty version.
- Add diced jalapeños or other spicy peppers to the quesillo cheese mixture for a spicy version.
- Add diced tomatoes or other vegetables to the quesillo cheese mixture for a vegetarian version.
Tips and tricks:
- Make sure the corn husks are soaked in warm water for at least 30 minutes before using them to wrap the tamales.
- Spread the masa dough thinly onto the corn husks to ensure even cooking.
- Don't overfill the tamales with the quesillo cheese mixture, or they may burst open during cooking.
- Serve the tamales with additional salsa or hot sauce on the side.
Storage instructions:
Leftover tamales can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat tamales, wrap them in a damp paper towel and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Arrange the tamales on a platter and garnish with chopped cilantro and sliced jalapeños.
Garnishes:
Chopped cilantro, sliced jalapeños, diced tomatoes, sour cream, and guacamole.
Pairings:
Quesillo tamales pair well with Mexican rice, refried beans, and a cold beer.
Suggested side dishes:
Mexican rice, refried beans, black beans, or a simple green salad.
Troubleshooting advice:
- If the masa dough is too dry, add a little more warm water until it reaches the right consistency.
- If the tamales are too dry, they may have been overcooked. Try steaming them for a shorter amount of time next time.
- If the tamales burst open during cooking, they may have been overfilled. Try using less filling next time.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling raw ingredients. Cook the tamales to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Tamales have been a staple food in Mexico and Central America for thousands of years. They were originally made by the Aztecs and Mayans as a portable food for warriors and travelers.
Flavor profiles:
Quesillo tamales have a savory and slightly spicy flavor, with a creamy filling of melted cheese and salsa verde.
Serving suggestions:
Serve quesillo tamales as a main dish for lunch or dinner, or as a snack or appetizer for a party or gathering.
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Region: Mexican