Roasted peppers and cheese tamales recipe

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How to make tamales stuffed with roasted peppers and cheese wrapped in banana leaves. Go to the recipe for roasted peppers and cheese tamales or read on for our tips for preparing them.

Roasted peppers and cheese tamales recipe

I never knew much about tamales before I met Adam. For as long as he can remember, Christmas Eve meant tamales. Her mother does what I'm sure her mother did when she was a child; She prepares the filling, soaks the corn husks, and then gathers all her children around the dining room table to spend the next few hours making tamales, talking and laughing, often with Christmas music, which she still plays on her old record player. vinyl.

Roasted peppers and cheese tamales recipe

These tamales are not my mother-in-law, but how could they be, it is not Christmas Eve and it was only Adam, me and Marmalade who were grouping the little ones. Also, instead of using corn husks (his favorite) we use banana leaves.

Assemble the tamales

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They're delicious, don't get me wrong, but something tells me they would have tasted a little better with everyone else, too.

Covering the filling

So maybe part of our recipe for this is family. Trust us, you will want help; filling up, then doubling tamale after tamale can get a little tedious, but it's worth it in the end.

Completely covered

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Updated recipe, originally published in December 2010. Since I published this in 2010, we have tweaked the recipe to make it clearer. – Adam and Joanne

Roasted peppers and cheese tamales recipe

  • PREP 1 hour

  • COOK 1 hour and 30 minutes
  • TOTAL 2 hours 30 minutes

Making tamales can be time consuming, but trust us, it's worth it. If you have someone around, seek help filling and folding packages. It is good to share the workload and experience.

Previous preparation: both the dough and the finished tamales can be prepared in advance. Refrigerate, cover well, then reheat or microwave to heat before serving. The dough and tamales can also be frozen, simply thaw overnight in the refrigerator before steaming again.

Makes about 20 tamales

Will need

Tamale dough

3 1/2 cups dry masa flour for tamales

2 1/4 cups hot water

10 ounces (1 1/3 cups) lard or shortening, slightly softened

2 teaspoons of sea salt

1 1/2 teaspoons of baking powder

1 to 1 1/2 cups chicken broth

2 packages (1 pound) banana leaves, thawed if frozen


4 poblano peppers

4 Anaheim peppers

24 ounces Monterey Jack cheese, grated


  • Prepare peppers
  • Place peppers on grill over moderately high heat. Cook, turning occasionally until most of the skin has blistered and has turned dark brown or black. Or do this under the oven broiler.

    Transfer the peppers to a bowl and cover with plastic wrap to steam. After 15 minutes, remove the blistered skin from each pepper and then remove the stems. Scrape some or all of the seeds and the white membrane inside the peppers depending on how hot you want the tamales. Chop the peppers into small pieces ready to fill.

    • Make dough
    • In a medium bowl, combine flour dough and hot water.

      In a large bowl, using an electric mixer on medium-high speed, beat the shortening or shortening with the salt and baking powder until lightly textured, about 1 minute.

      Continue beating as you add the dough mixture into three additions. Reduce speed to medium-low and add 1 cup of chicken stock. Continue whisking for another minute or so, until a 1/2 teaspoon tablespoon of the dough floats in a cup of cold water (if it floats, you can be sure the tamales will be tender and light). Whisk in enough additional broth to give the mixture the consistency of a soft but not liquid cake batter; It should hold its shape in a spoon.

      Test the dough and season with additional salt if necessary. Refrigerate the dough for an hour, then use an electric mixer to whip up enough extra broth so that the mixture has the smooth consistency it had before.

      • Prepare banana leaves
      • Unfold the banana leaves and cut the long, hard sides of the leaves (where they were attached to the central vein).

        Look for holes or rips, and then cut the sheets into 20 uninterrupted 12-inch segments. If necessary, steam the segments for 20 minutes to make them smooth, flexible, and shiny.

        Cut twenty 12-inch pieces of string or thin strips of banana leaf to secure the tamales when they are full.

        • Prepare steam
        • Place a large steamer or folding vegetable steamer in a large deep saucepan. Cover the steamer with traces of banana leaves to protect the tamales from direct contact with the steam and to add more flavor, but be sure to leave small gaps between the leaves so that the condensation steam can drain.

          • Assemble Tamales
          • Lay a square of banana leaf, shiny side up, then spread 1/3 cup of the dough in an 8 × 4-inch rectangle on top of it.

            Spoon 2 tablespoons of cheese and sprinkle some roasted peppers on the left side of the rectangle of the dough.

            Fold the right third of the sheet so that the dough folds over the filling. Then do the same with the opposite sides making sure that the dough covers all the filling.

            Step 1

            Fold in an uncovered third of the sheet and then fold on all sides, forming a square package. Bind the package loosely with a string or a thin strip of banana leaf.

            • Steam tamales
            • Place the tamales in the steamer. Cover the tamales with a layer of leftover banana leaves or leftovers.

              Put the lid in place and steam over medium constant heat for about 1 to 1 1/2 hours. (Take care that all the water does not boil, add more water if necessary). Tamales are made when the leaf is easily detached from the dough.

              Let the tamales sit in the steam out of the fire for a few minutes to firm up.

Adam and Joanne's advice

  • The tamal dough recipe has been inspired and adapted from Rick Bayless

If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!

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