Requesón and Chile Strips Tamales

Lorenza Ávila
Are you looking for an easy tamales recipe? You have come to the right place! This requesón and chile strips tamales recipe is as tasty as the traditional tamales recipe but it does not call for masa mix for tamales, making it much easier to prepare! Rich in protein and low-carb, these tamales are made with a requesón, a creamy Mexican cheese similar to ricotta, and stuffed with cuaresmeño chiles strips for a spicy touch! You will love them!
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Ingredients
6
Portions
  • 3 tablespoons vegetable oil, for the stuffing
  • 1/4 white onions, sliced, for the stuffing
  • 1 cup cuaresmeño chile, cut into strips, seeded, for the stuffing
  • 1 cup button mushrooms, cut into quarters, for the stuffing
  • some salt, for the stuffing
  • some pepper, for the stuffing
  • 1 package corn husks
  • some water, lukewarm
  • 1 1/2 cups requesón
  • 1/4 cups rice flour, for the requesón mixture
  • 1 teaspoon garlic powder, for the requesón mixture
  • 1/2 cups yellow corn kernels, for the requesón mixture
  • 3 tablespoons epazote, finely chopped, for the requesón mixture
  • salt, for the requesón mixture
  • pepper, for the requesón mixture
Preparation
20 mins
30 mins
Easy
  • In a skillet with hot oil, fry onion over medium heat. Add cuaresmeño chile strips and mushrooms. Season with salt and pepper. Cook for 5 minutes. Set aside.
  • Hydrate corn husks in lukewarm water for 5 minutes. Drain and set aside.
  • For the requesón mixture: In a bowl, mix requesón rice flour, garlic powder, sweet corn kernels, and epazote. Season with salt and pepper. Mix until completely incorporated. Set aside.
  • On a corn husk, spread a tablespoon of requesón mixture. Add cuaresmeño strips stuffing and close. Repeat with the remaining mixture.
  • Cook tamales in a steamer with plenty of water for 25 minutes. Let cool and serve requesón and chile strips tamales on a plate.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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