Julias Cheese Tamale

Serves 16




Ingredients

All of these ingredients are to be cut into small
pieces
- 2 cups masa harina
-2 cups warm chicken broth
- cup vegetable shortening or pork ---manteca
(lard)
-1 teaspoon baking powder
-2 teaspoons salt
-20 tomatillos
-5 to 6 serrano chiles
-2 cups roasted diced green chile
-1 medium onion, quartered
-1 cup cilantro
-Salt to taste
-10 to 12 ounce of Oaxaca cheese or Cacique-
brand mozzarella
-15 corn husks for tamales
-Foil paper




Directions


1. Start by soaking the corn husk in some hot water; move
them around from time to time.
2. In a large bowl, combine the masa harina, salt and baking
powder and gradually add in the warm chicken broth. Mix
until dough forms.
3. Then in a separate bowl melt the lard, and mix it into the
masa mixture
4. Once finished with that, make sure your tomatillos, onion,
and chile Serrano are clean and then mix those into a pot
and fill it with enough water to cover everything. Let it get
to a boiling point then reduce heat and stir for an additional
20 min.
5. 5. Once your done stirring, drain the water and put the
tomatillos, onion, and chile Serrano into a blender, and add
cilantro and 1 teaspoon of salt. Then blend until its smooth.
6. Now pour it into a bowl, adding in the diced green chiles
7. Set aside a large steamer pot with water
8. Then grab a husk and shake the water off, and using the
back part of a spoon spread enough masa to cover the
surface of the husk making sure its not too thick.
9. Add on the strip of cheese and cover the cheese with the
green salsa, and roll it up, bend the ends, and cover the
whole thing with the foil paper.
10. Place the foil covered tamale in the steamer pot, standing
up. Repeat these until no more tamales are able to be
made.
11. When ready to eat you may place some extra green sauce
on top, if wanted.

Calories Per Serving: 140g
Fat Grams Per Serving: 15 g