Cheese Tamale
April 13, 2017 Comments

- Prep:
- 20 minutes
- Cook:
- 25 minutes
- Serves:
- 6-8
These cheese tamales are a great choice for Cinco De Mayo or anytime you are looking for authentic Mexican dish.
Ingredients
Directions
-
Soak the corn husks in a roasting pan in warm water for about 30 minutes, until softened.
-
Prepare the dough while they soak in water. Stir the masa harina, baking powder, salt, black pepper. Add the lard and chicken broth. Stir with a wooden spoon to make a thick dough. Add a little more chicken broth if needed.
- Add the cilantro, paprika, and cheddar cheese to the dough.
-
Remove the corn husks from the water and gently dry. Tear a few husks into strips to use as ties. Spread a heaping tablespoonful of dough into the center of the wide end of each husk. Roll up like a cigar shape and tie together with the thin strips of corn husks.
-
Put the tamales in a steamer basket set over a few inches of boiling water. Steam until the filling is firm, about 25-30 minutes. Remove the tamales and let sit 10 minutes to cool slightly.
-
Unwrap tamales and serve with sour cream, lime and garnish with cilantro.
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