Beef, Poblano & Cheese Tamales

Ingredients

• •20 corn husks
• •6 california chili pods
• •1½ cups ground beef
• •1 cup mozzarella cheese
• •½ poblano pepper
• •4 cloves garlic
• •2 tablespoons olive oil
• •1½ packets seasoning
• •2 teaspoons salt
• •1 teaspoon chili powder

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Method

From foodista.com — read the original

1. 1In a large bowl, allow corn husks to soak in hot water. In a large saucepan, bring 4 cups of water to a boil.
2. 2Remove any string-like particles from the chili pods.
3. 3Add them to the boiling water along with half of a packet of Goya seasoning. Cover and let boil for about 20 minutes.
4. 4Afterwards, place chili pods with 2 cups of the stock in a blender to coalesce.
5. 5Drain the saucepan of the remaining stock and place back on the stove top. Return the heat to medium, and add olive oil once the remaining stock evaporates.
6. 6Add onion and beef, and immediately begin to break apart the beef.
7. 7Add 1 packet of Goya seasoning and chili powder, and allow to cook for 5 minutes.
8. 8Add the chili sauce and cook an additional 5 minutes.
9. 9Add garlic and 2 teaspoon salt. I added the poblano pepper at this point, but I should have added it with the beef and onion.
10. 10Reduce heat to medium-low, and cook for one hour. For the last twenty minutes, partially cover the pan in order to slightly reduce. Most of the liquid should be reduced and thickened.
11. 11In a large bowl, add instant corn masa mix, water, baking powder, salt, and olive oil to create corn masa mix. The mixture should be spongy.
12. 12Whats surprisingly tricky is assembling the tamales.
13. 13The best technique Ive found is to thinly spread the tamale masa mix starting from the right-hand side of the corn husks, and leaving about 2 inches on the left-hand side of the husk.
14. 14When rolling the tamale together, take the right-hand side and fold it onto the rest of the corn husk covered with tamale masa mix.
15. 15The 1-2 inches left over should roll perfectly over the actual tamale. Dont overstuff the tamales! Id say 2 tablespoon of meat mixture and just a sparse amount of cheese.
16. 16O cook, you should have a double boiler. If you dont, like me, then use a metal colander and place it in a large pot.
17. 17Place the tamales in the colander (or double boiler) where they are not squished, nor are they loose enough to unravel themselves. While doing this, boil 2 cups of water in the pot or what equates to 1 inch in height of the water.
18. 18Once water comes to a boil, reduce heat and add the tamales.
19. 19Place a towel between the colander and lid, and cook for 30 minutes.