Beef, Poblano & Cheese Tamales
20 dried corn husks
6 dried California chili pods, seeded with the ends cut off
1 1/2 cups ground beef
1 cup mozzarella cheese, shredded
1/2 1 poblano pepper, diced
1/2 1 medium sized onion, diced
4 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon chili powder
Add onion and beef, and immediately begin to break apart the beef. Add 1 packet of Goya seasoning and chili powder, and allow to cook for 5 minutes. Add the chili sauce and cook an additional 5 minutes. Add garlic and 2 teaspoon salt. I added the poblano pepper at this point, but I should have added it with the beef and onion.
What’s surprisingly tricky is assembling the tamales. The best technique I’ve 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. When rolling the tamale together, take the right-hand side and fold it onto the rest of the corn husk covered with tamale masa mix. The 1-2 inches left over should roll perfectly over the actual tamale. Don’t overstuff the tamales! I’d say 2 tablespoon of meat mixture and just a sparse amount of cheese.
O cook, you should have a double boiler. If you don’t, like me, then use a metal colander and place it in a large pot. Place 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.