Latin American > Colombian > Quesos Costeños Cheese

Queso Costeño and Corn Tamales Recipe

Ingredients with Measurements:
- 2 cups masa harina
- 2 cups warm water
- 1 cup fresh corn kernels
- 1 cup crumbled Queso Costeño cheese
- 1/2 cup vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 16 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 dry ingredients. Mix until the dough comes together.
3. Fold in the fresh corn kernels and crumbled Queso Costeño cheese.
4. Drain the corn husks and pat them dry.
5. Take a corn husk and spread about 1/4 cup of the masa mixture onto the center of the husk, leaving a border of about 1 inch around the edges.
6. Roll the husk tightly around the masa mixture, tucking in the ends to create a neat package.
7. Repeat with the remaining husks and masa mixture.
8. Place the tamales in a steamer basket, seam side down.
9. Fill a large pot with enough water to reach the bottom of the steamer basket. Bring the water to a boil.
10. Place the steamer basket in the pot and cover with a lid.
11. Steam the tamales for 45-60 minutes, or until the masa is cooked through and firm to the touch.
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:
Steam the tamales over boiling water.
Serving size:
This recipe makes 16 tamales.

Nutritional information:
Each tamale contains approximately 200 calories, 10 grams of fat, 22 grams of carbohydrates, and 5 grams of protein.

Substitutions for ingredients:
- If you can't find Queso Costeño cheese, you can substitute with crumbled feta or queso fresco.
- You can use canned corn kernels instead of fresh corn.

Variations:
- Add diced jalapeño or red bell pepper to the masa mixture for extra flavor and heat.
- Use different types of cheese, such as cheddar or Monterey Jack, for a different flavor profile.

Tips and tricks:
- Make sure to soak the corn husks in warm water for at least 30 minutes before using them. This will make them pliable and easier to work with.
- Don't overfill the tamales with masa mixture, or they will be difficult to roll and may burst open during cooking.
- To check if the tamales are done, gently press on the masa. If it feels firm and doesn't stick to your fingers, they're ready.

Storage instructions:
Store leftover tamales 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 30-60 seconds, or until heated through.

Presentation ideas:
Arrange the tamales on a platter and garnish with fresh cilantro and lime wedges.

Garnishes:
Fresh cilantro, lime wedges, diced tomatoes, and avocado slices.

Pairings:
Serve the tamales with a side of black beans and rice for a complete meal.

Suggested side dishes:
Black beans and rice, roasted vegetables, or a simple green salad.

Troubleshooting advice:
- If the masa mixture is too dry, add a little more warm water until it comes together.
- If the tamales are falling apart during cooking, make sure they are tightly rolled and tied with a strip of corn husk to keep them together.

Food safety advice:
Make sure to cook the tamales thoroughly to avoid any risk of foodborne illness.

Food history:
Tamales are a traditional Mexican dish that dates back to pre-Columbian times. They were often used as portable food for soldiers and travelers.

Flavor profiles:
These tamales have a slightly sweet and savory flavor from the fresh corn and Queso Costeño cheese.

Serving suggestions:
Serve the tamales hot with your favorite toppings and sides.

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Region: Mexican

Taste: Savory, Spicy, Tangy, Cheesy, Corny