Tamales de Rajas con Queso – Poblano Cheese Tamale Recipe! Hilah Cooking


Hey dudes. I’m Hilah and today on Hilah
Cooking I am making vegetarian Tamales de
Rajas con Queso, that is vegetarian tamales with poblano pepper
strips and cheese. And this is one’s
dedicated to the one love. That’s you Adriene Mishler. This one’s for you, babe. (upbeat music) Step one is to rehydrate
the masa harina, that’s masa flour. Masa means dough and it’s made
from ground up corn kernels that have been soaked in lye. Like hominy basically and you
can buy that sometimes fresh at a Mexican grocer especially
during Christmas time but you should be able to find this
flour near the regular wheat flour at most major
grocery stores in the U.S. I just added some vegetable
broth if you’re not making these for a vegetarian friend you can
totally use chicken broth and we’re just going
to mix this up like this. And I know I’m gonna get
questions about can use cornmeal if you can’t find masa
and you really can’t. Sorry to be the bearer of bad
news but there’s really not a substitute for it
but look online. If you’re in Europe,
you should be able to order it on Amazon if you have that. Add a tiny bit more water, it’s not an exact science. Probably would be more exact if
I weighed the masa but I’m an American dammit I use cups. Okay, so once it’s a soft mass
I’m gonna set that aside and let it sit for about five
minutes while we whip our fat. We’ll be whipping
some fat today. Since these are vegetarian
I’m gonna use some butter but lard is traditional. I get this kind at the, any butcher will have
like little tubs of lard. What’d you call me? Tub o’ lard. Okay, any butcher will have this
and then also again at Mexican or Latin American groceries this
time of year especially you can find big blocks of lard near the
corn husks which you will also need to find. Okay so I’m gonna add a couple tablespoons of oil to this butter and I’m just gonna
beat on medium speed until it’s nice and fluffy. Alright, once the butter is
fluffed up like this, we’re gonna add a hefty
pinch of salt and some of our masa. We’re just gonna kinda add this
in little by little while we mix it to make sure we’re
incorporating lots of air into the mixture. (light music) Okay, so when it’s done it should kind of look
like hummus I guess. Kind of have the same texture
and to check to make sure that you do have enough air beaten into the masa take a little blob and just drop it
into a cup of water. And if it floats, you’re good. Look at that. Just gonna eat
this, just kidding. But I will just
toss it back in there. Okay, so great. This works best if you can leave this to set aside for like 15 or 20 minutes just to make sure that the flour is like fully hydrated and all the little grains are plumped up. But that gives us enough
time to prepare our filling. So like I said we’re doing
poblano and cheese filled tamale so I’ve got a couple of
poblanos that I’ve roasted. I’ve just cut them if they’re
really huge, just cut them and put them on a baking sheets and
put them in a broiler for maybe 5 to 10 minutes. Depends upon how hot your boiler
is and how close the peppers are to the heat element and turn
them occasionally to get all the sides blackened and
a little bit blistered. Then we’re gonna pull them out
and put them into a bowl and put a plate on it to cover it this
will help them steam to loosen the skin so they’ll
be easier to peel. And then pretty much for the
cooled off, they’re cool enough to, they’re soft enough to peel. So this is what
these look like now. For some reason poblano the
capsaicin or whatever in the poblanos especially is very hard on my hands so I do recommend and I don’t even have sensitive
skin and jalapeños and habaneros I can mess with those all
day long and not notice it but there’s something,
there’s something different about poblanos. So, I’m gonna use paper towel. This may be unorthodox but I don’t care these are
my tamales, my rules. So just can’t use the
paper towel to help you peel the skin off and just try not to touch the
actual flesh or the seeds very much and then of course, you know, wash your hands
really well afterwards. See, the skin should
just peel right off. If you can’t get some,
it’s a little bit of skin it’s not gonna kill ya. Nobody ever died from
a little bit of skin. Unless it was because
they weren’t using a condom. Safe sex, guys. I don’t know
where that came from. Okay, just gonna
keep doing these. (light music) Then, carefully again,
cut the seeds out. And just going to cut
this into strips or rajas. And always, always if you’re
using your knife to scrape things off your board, use the
backside of your knife so you don’t mess up your blade. I still forget that sometimes
but trying to get better. (light music) Okay. And then for the cheese part,
oh wait, where did my cheese go? Where’d my
chee-go as in Manchego. Manchego is actually how you
pronounce it, that’s the kind of cheese that I’m using but any
kind of good melting cheese will work like Monterey Jack is all you can find
that’s totally great. Just gonna also
cut this up into some little strips. Alright, the final missing piece
is these corn husk so I’ve had these soaking and some warm
water for about 30 minutes so they’re nice and pliable when
you buy them, you’ll get a bag like this usually a
pound bag there dried out. They’re in the produce
section most the time. If you can’t find them
I have done this with squares of parchment paper which
works, which works okay. These add a little bit of corn
flavor and the parchment paper they have to cook longer but
it’ll total work and I just weigh it down with a plate just to come to keep
everything submerged. Oh and then also the salsa
verde, you can buy some. I did a video for this a couple
months ago so I’ll put a card for that if you want to
make your own salsa verde. Alright, this is fun. Okay, so you’re gonna get a
tamale husk, you’re gonna get a corn husk, an oja, a leaf and there’s ridges
and kind of feel it, if you run your fingers
parallel to the ridges you should feel one side feels a
little waxy and the other side feels a little sandpaper-y. You want to put the waxy side up
and the pointy end facing you. If you can’t figure
out which side is which don’t worry about it. And then we’ll put a
heaping tablespoon of masa in the upper, the wider end and spread it out
to a rectangle that’s like 3 to 4 inches long and
maybe 2 to 3 inches wide. Put a little spoonful of
the salsa in the middle. Put a slice of cheese
and a couple strips of your poblanos or just one if you want
to make it mild I guess. Get in there. And then just sort of use the
husks to wrap the masa around if it’s a little sticking out, it’s
probably not traditional but it does look prettier
when they’re done. And then we’re gonna fold one
side over and the other side over, fold the bottom up and if it’ll stay closed,
that’s great. If not get one of your uglier
husks and shred it into little strips and violá,
nature’s string. Mother Nature was looking out for us when she invented
corn husks, y’all. So then we just tie it
up like a cute little, what in the fudge? Cute little present. (corn husk snaps)
Dammit. Son of a… Ta-da! Our first tamale. Okay, tamal is actually
the singular version but I’m gonna
keep rolling these and then we’ll steam them
and then we’ll eat them. (lively music) Last one. Some of your husk you might
see have a little dirt on them. Probably want to rinse
that off before you use them. Full of tips, y’all. (lively music) Okie-dokey. Alright, so I’ve got my tamale
steaming pot set up over here. I put a penny in the bottom and
then top it off with about an inch of water, a little steamer
tray and then lined it with more soaked corn husks. The penny is there so
that you can hear if it’s not, if it runs dry. So we’re gonna lay all these
into our steamer pot and let them steam for about an hour. If you hear the penny not
rattling any more than water but don’t pour it on top of the
tamales try to pour it around the edge so you’re not
soaking your tamales. And then in about an
hour we’ll eat some. After about an hour you want to
check your tamales and see if they’re done, so pull one out
let cool for a couple of minutes and try to unwrap it. If husk still sticking to the
masa then let them cook for a couple more minutes. Maybe five to ten more minutes. When they’re done you should be
able to unwrap the husk from the tamale and it should come clean. The cheese and the sauce might
stick to the husk but as long as the masa is not sticking
then you are good to go. Thumbs up, homies. Now it’s time to
eat this tamale. Look at it.
It’s so beautiful. This is my favorite
kind of tamale I think. So you can serve these with a
little bit more of the green salsa that we put inside or you
can serve them with some of my Texas hot sauce
which is my preference. I did a video for this a couple
weeks ago too so I’ll put a card up there if you see her make the
salsa and same with this salsa verde so let’s put a little on
here and you’ll notice the masa expands as it cooks so it might
poke out the end there might have a little masa
tip sticking out. Look at this. They’re so moist and delicious and that Manchego cheese, man. And they’re Christmas colors. We always have tamales on
Christmas Eve in my family and probably most people in Texas so that’s what this is a
Christmas recipe. Mmmm. Mmm. I nailed it, I nailed it. I wish that you could
try this, it’s incredible. It’s one the best
tamales I’ve ever made. Thank you so much for watching. Don’t forget to hit that little
button right down there to subscribe if you
haven’t already. I post new videos every week. Have a great December. Have a great Christmas, Happy
Hanukkah, happy tamale month. Mmmm. Yeah, man. This is the life. I’m living it. (upbeat music)

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