Tamales with Cheese & Jalapeno

Ingredients

Directions

1. 1

   Soak corn husks in warm water using a plate to keep them submerged for at least 30 minutes or until pliable and set aside.

2. 2

   Cut each halved jalapeño into thirds and set aside.

3. 3

   Pre-heat a medium pan with vegetable oil for 2 minutes on medium heat. Add onion and cook for 1 minute. Add garlic and cook for 30 seconds. Add jalapeños, salt, and pepper. Sauté for 2 minutes and set mixture aside.

4. 4

   Drain corn husks. Pat dry with paper towels. Set aside.

5. 5

   Using an electric mixer with the paddle attachment, beat vegetable shortening on high speed for 2½ minutes, scrape down bowl, and beat for 2½ more minutes.

6. 6

   Add corn masa, baking powder, salt, and vegetable broth. Beat mixture for 7½ minutes on medium speed. Stop mixer and scrape bowl. Continue mixing for 7½ more minutes. Remove bowl and begin assembling tamales.

7. 7

   To assemble: Spread 1/3 cup of corn dough onto the wider side of the corn husk to ¼ inch thickness. Place 2slices of jalapeño and some of the onion on center of dough. Add 3 Tbsp. Chihuahua® cheese and another slice of pepper.

8. 8

   Fold the sides of the husk toward the center and fold the smaller end of the husk up towards the wider side of the husk.

9. 9

   Set up a steamer basket in a large pot with water (making sure bottom of steamer does not touch water). Arrange tamales standing up in steamer. Cover tamales with remaining corn husks, and bring the water to a boil over high heat. Reduce the heat to low, cover and cook tamales for 1 hour. Remove from the steamer and let rest 5 minutes before unwrapping.

10. 10

    Serve with drizzled sour cream and queso fresco on top.