Cheese tamales have a gooey interior texture next to the soft steamed dough. It’s interesting to offer a few different types of tamales at a party.
- 15 dried corn husks
- 2 large poblano peppers
- 1 recipe Tamale Dough
- 8 ounces Monterey Jack cheese, shredded
- Salsa Verde, to serve
- Place 12 husks in a large bowl, cover with hot water, and weigh down with a plate to keep husks submerged. Soak until soft and pliable, about 2 hours; drain. Peel remaining husks into thin strips to yield 24.
- Place poblanos directly over open flame and char, turning with tongs, until blackened on all sides, about 5 minutes. Transfer to a large bowl, cover with plastic wrap, and steam 10 minutes. Using a paper towel, peel skin from peppers. Remove stems and seeds and coarsely chop.
- Place a corn husk in your flattened palm. Pinch 1/4 cup dough with other hand and press into center of husk to make a 4-by-3-inch rectangle.
- Press 1/4 cup cheese and 2 tablespoons chopped poblanos into center of dough. Close palm to seal edges of dough and place on a clean work surface with a long side of husk facing you. Roll husk away from you to form a tight log. Fold stem end of husk over and tie with a strip of corn husk. Twist thin end of tamale and tie with another strip of corn husk. Repeat this process to form remaining tamales.
- Insert a steamer basket inside a large pot with 1/2 inch boiling water. Place tamales in basket, cover pot, and steam tamales for 1 hour, checking pot occasionally and adding hot water as needed to prevent scorching the bottom of the pot.
- Serve tamales with salsa verde.
Good to know: Here’s a trick to prevent scorching: Place a few coins in the water-filled pot. As long as the water level is correct, you’ll hear the coins clinking away. If there’s silence, it’s time to add some more water.
Need help with the ingredients? Check our pantry list: