Are you a fan of Mexican food? Give a twist to the classic tamales recipe with this tamal stuffed with Jalapeño chile, asadero cheese, and tomato sauce! This fun and delicious version of the traditional tamal de rajas will delight everyone!
Using a knife, carefully trim Jalapeño chiles. Cook in salted water for 10 minutes or until soft. Drain and cool.
Stuff chiles with asadero cheese.
Rehydrate corn husks with hot water until soft.
In a skillet heat oil. Fry onion and add garlic and tomato. Season with salt and pepper. Add epazote. Cook for 30 minutes or until tomatoes almost fall apart completely.
For the tamal dough, beat lard for 5 minutes. Add masa mix for tamales and alternate with water. Add salt and baking powder. Beat for 5 more minutes.
Working one at a time, place a tablespoon of dough on a corn husk. Add tomato sauce, stuffed chile, and a bit more tamal dough. Wrap the tamal. Repeat with remaining corn husks.
Cook tamales in a steamer for 1 hour or until cooked through. Let sit for 10 minutes. Serve chile and cheese tamal.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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