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Rajas Con Queso Tamales
Prep Time: 45 mins
Cook Time: 1 hours 30 mins
Total Time: 2 hours 15 mins
2 bags Sonora Keto Tamale Masa
4 tablespoons of lard or olive oil (lard adds flavor!)
3 poblano chiles or 6 Hatch green chiles
1 pound Queso Oaxaca
16 corn husks
Optional: 1 cup salsa
1. Roast the peppers, either in your broiler or on a grill. Place inside a plastic bag for 3 minutes to steam.2. Gently remove skins and seeds from the chiles, with your hands then cut them into strips.3. Place corn husks in a large stock pot filled with hot water to soften. Once softened, drain them and set aside.4. In a separate bowl, make the Sonora Keto Tamale Masa according to the instructions on the bag.5. Slice the Queso Oaxaca into strips and place in a bowl.6. Gather the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Top with some pieces of Queso Oaxaca and chile strips. Optionally add 1 tablespoon of your favorite salsa.7. Then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough, and filling.8. Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, approximately 60 minutes. Remove from the steamer and cool slightly before unwrapping.9. Makes approximately 16 delicious low-carb tamales!