Mexican > Tamale

Queso Echo y Ansó Tamales Recipe

Ingredients with Measurements:
- 2 cups masa harina
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 cups warm water
- 1/2 cup vegetable shortening
- 1 cup queso echo y ansó (shredded)
- 10-12 corn husks

Special equipment needed:
- Steamer pot
- Mixing bowl
- Electric mixer or whisk

Step-by-step instructions:

1. Soak the corn husks in warm water for at least 30 minutes to soften them.

2. In a mixing bowl, combine the masa harina, baking powder, and salt.

3. Gradually add the warm water and vegetable shortening to the dry ingredients, mixing with an electric mixer or whisk until a smooth dough forms.

4. Fold in the shredded queso echo y ansó.

5. Drain the corn husks and pat them dry.

6. Spread a thin layer of the masa dough onto each corn husk, leaving a border around the edges.

7. Spoon a tablespoon of the queso echo y ansó mixture onto the center of each masa-covered husk.

8. Roll the husk tightly around the filling, tucking in the ends to seal.

9. Arrange the tamales in a steamer pot, standing them upright with the open end facing up.

10. Steam the tamales for 45-60 minutes, or until the masa is firm and the filling is hot.


Time:
Preparation time: 30 minutes
Cooking time: 45-60 minutes
Temperature:
Steamer pot: Medium-high heat
Serving size:
Makes 10-12 tamales

Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 30g
Protein: 5g

Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal or corn flour.
- Vegetable shortening can be substituted with lard or butter.
- Queso echo y ansó can be substituted with any shredded cheese of your choice.

Variations:
- Add diced green chilies or jalapenos to the filling for a spicy kick.
- Use different types of cheese, such as cheddar or pepper jack, for a different flavor.
- Add cooked shredded chicken or beef to the filling for a heartier tamale.

Tips and tricks:
- Make sure the corn husks are completely dry before spreading the masa dough onto them.
- Don't overfill the tamales, as they may burst open during steaming.
- To check if the tamales are done, remove one from the steamer and let it cool for a few minutes. The masa should be firm and not sticky.

Storage instructions:
Leftover tamales can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, wrap the tamales in damp paper towels and microwave for 1-2 minutes, or until heated through.

Presentation ideas:
Arrange the tamales on a platter and garnish with chopped cilantro and a squeeze of lime juice.

Garnishes:
- Chopped cilantro
- Lime wedges
- Salsa
- Sour cream

Pairings:
- Mexican rice
- Refried beans
- Guacamole

Suggested side dishes:
- Grilled corn on the cob
- Cucumber salad
- Black bean salad

Troubleshooting advice:
- If the masa dough is too dry, add a little more warm water until it reaches a smooth consistency.
- If the tamales are falling apart during steaming, make sure they are tightly rolled and tied with a strip of corn husk.

Food safety advice:
- Make sure the tamales are cooked to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover tamales in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.

Food history:
Tamales have been a staple food in Mexico and Central America for centuries, dating back to the Aztec and Maya civilizations. They were traditionally made for special occasions and festivals, and were often filled with meat, beans, or cheese.

Flavor profiles:
These tamales have a savory and slightly salty flavor from the queso echo y ansó, which is a type of cheese made from sheep's milk. The masa dough provides a slightly sweet and nutty flavor, while the corn husk adds a subtle earthy flavor.

Serving suggestions:
Serve these tamales as a main dish for lunch or dinner, or as a snack or appetizer for a party or gathering.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Mexican

Taste: Savory, Spicy, Tangy, Cheesy, Earthy