Cheese and Pepper Tamales

By: Mariana Orozco

Cheese and Pepper Tamales
cuisine icon Cuisine
Mexican
cuisine icon Course
Breakfast, Main Dishes
cuisine icon Duration
45 Minutes
cuisine icon Cooking Technique
Pressure Cooking
cuisine icon Keywords
15 portions, 45 minutes, baking powder, breakfast, chicken broth, corn dough for tamales, epazote leaves, instant pot, jalapeño pepper slices, lard, large banana leaves, main dishes, mexican, panela cheese, pressure cooking, salt, seasoned, tomato sauce

serving icon Servings
15 Portions
Ingredients
  • 1 lb (500g) corn dough for tamales
  • 1 cup chicken broth
  • 1 tsp salt
  • 1/2 cup lard
  • 1 ½ tbsp baking powder
  • 2 cups jalapeño pepper slices
  • 3/4 cups tomato sauce,seasoned
  • 1 cup panela cheese
  • Epazote leaves
  • 6 large banana leaves
Instructions
  • In a bowl, mix the corn dough with chicken broth and salt, until it is moist but not very runny, it should be easily marked by the finger, but it should not feel sticky. Reserve.
  • With the help of a mixer, beat the butter until creamy and very bright white, about 5-7 Minutes.
  • Gradually add the corn dough, continuing to beat and add the baking powder. Reserve.
  • To assemble the tamales: place a little of the dough for the tamale, the seasoned tomato puree, the rajas, the cheese and finally the epazote leaf. Close perfectly and reserve them.
  • Add 2 cups of water to the Instant Pot®, place the steamer on top, cover with a piece of banana leaf, arrange the tamales on top, stacked on top of each other, bring to the limit that the pot marks so as not to cover the outlet valve.
  • Put on and lock the lid of the Instant Pot®. Make sure the steam release valve is turned to “Sealing ” . Press Pressure Cook and set the pressure level to High for 40 Minutes or until when you take a tamale and open it, it separates easily from the leaf.
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