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Cilantro and  Cheese Tamal

Servings 40 mini tamales

Ingredients

  • 6 cups prepared masa for tamales see link below
  • 2 1/2 cups cilantro sauce
  • 3/4 cup shredded Oaxaca cheese or mozzarella
  • 3/4 cup queso fresco crumbled
  • 1/2 cup diced pickled jalapenos
  • 30 to 40- five inch wide corn husk plus 1/4 strips of corn husks for ties
  • For Cilantro Sauce
  • 2 large bunches of cilantro washed
  • 4 jalapenos or serranos roughly chopped
  • 6 cloves garlic minced
  • 1/2 cup toasted pepitas
  • 2 teaspoon cumin
  • 2 teaspoons of salt
  • Juice of 2 large limes
  • 3 cups grapeseed or olive oil

Instructions

  • Start by transferring all of the ingredients for the cilantro sauce to a blender, adding just 1 cup of oil to start. Season with 1 1/2 teaspoons of salt, blend on high until smooth. Gradually add more oil while blending. Taste for salt, set aside.
  • In a large bowl, combine the masa, 1 1/2 cups of cilantro sauce, Oaxaca cheese, queso fresco, and diced jalapeno. Stir well to combine, cover and let rest in the refrigerator for 1 hour. While the masa is resting, soak your tamal husk very hot water. Use a heavy bowl to keep them submerged in the water.
  • After an hour, drain a little of the water from the husks. Pick out some of the smaller ones and tear into 1/4 strips for ties on the tamales. Remove masa from refrigerator. Take the husk, shake off excess water and using a larger spoon, fill husk with about 3-4 tablespoons of masa, right in the center. Fold sides in, making sure they close securely. Fold pointed side up, and tie with a strip in a knot. Repeat until all the dough has been used.
  • Prepare a large steamer pot. Fill bottom with water and insert steamer. Carefully start layering in the tamale bundles until the pot is filled. Cover with extra corn husk. Bring pot to a rapid boil until they start to steam. Lower heat to just below medium and set timer for 30 minutes. Add more hot water at that time. Steam for another 30 minutes. Remove one tamal from pot and let cool before testing and unwrapping. If the husk pulls away easily, then they are done.
  • This batch yields  about 35 to 40 mini tamales, but if you wanted you could make them bigger and tie around the middle of tamale to secure. The small ones are great for a party, as an appetizer. Serve with remaining cilantro sauce and your favorite homemade salsa's.

Notes

Tips~ This if for a large batch. Cut ingredients by half for a smaller batch.