Name: Poblano and Cheese Tamales
Prep time: 45 min
Cook time: 59 min
Yield: 6
Ingredients: Farmer John Manteca/Lard; Dried corn husks; Chicken broth; Masa harina; Baking powder; Salt, 1 teaspoon; Ground cumin; Poblano chiles, sliced; Manchego cheese, sliced into small strips; Salsa of choice

Holidays Entertaining Breakfast

Poblano and Cheese Tamales

Total Time1 hr 44 mins

Skill LevelBeginner

Servings6

Rating

Total Time1 hr 44 mins

Skill LevelBeginner

Servings6

Rating

Key IngredientPremium Manteca 16oz. Cube

AboutGather together with friends and make flavor-packed poblano and cheese tamales filled with masa harina, Manteca, poblano chiles, and melty manchego. Serve with your favorite salsa and let the fiesta begin!

Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.

Recipe by

Ingredients

Key Ingredient

Premium Manteca 16oz. Cube

11 ounces Farmer John Manteca/Lard

8 ounces Dried corn husks

3 cups Chicken broth

4 cups Masa harina

2 teaspoons Baking powder

1 teaspoon Salt

1 teaspoon Ground cumin

17 ounces Poblano chiles, sliced

10 ounces Manchego cheese, sliced into small strips

Salsa of choice

Key IngredientPremium Manteca 16oz. Cube

Directions

1Soak the corn husks in a bowl with hot water for 30 minutes or until softened

2Make the tamale dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl. Stir into the lard mixture and beat well with an electric mixer

3Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter. Put masa in a ziplock bag to keep the dough from drying out

4Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop about 1⁄4 cup of dough onto the top center of the corn husk. Use silicone spatula to press and spread the masa into a thin layer, about 1⁄4 inch thick. Keep the dough spread along the top half of the corn husk to allow plenty of room to fold the bottom husk up.

5Place 1 slice of poblano pepper and cheese on the center of the dough. Do not over fill your tamale

6Fold in one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold the bottom of the husk up. Repeat until you’re out of tamale dough

7Cook on the stovetop or Instant Pot: Add water to the bottom of your steamer or Instant Pot (don’t fill above the steamer rack). Lay a few extra corn husks on the bottom rack to keep the tamales from falling through and any boiling water from directly touching them

8Place tamales standing upright with their open end up, just tightly enough to keep them standing. If using a steamer pot, lay a few soaked corn husks or a wet towel over the top of the tamales while steaming

9Bring water to boil, reduce to a simmer and steam for 45 minutes to 1 hour or longer. Check them after 45 minutes. Remove one and try to pull the husk off. If the husk pulls away cleanly from the tamale, they're done. If the dough is still sticky or wet looking, cook them for 5-10 minutes or longer

10When tamales are cooked, serve hot with desired salsa. Have guests remove husk, top and enjoy

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