Beef, poblano & cheese tamales
Delicious Beef, Poblano & Cheese Tamales with a gluten-free and ketogenic twist. This Mexican recipe serves 4 and is an inexpensive main course option. It provides a good source of protein and healthy fats, along with essential vitamins and minerals. Perfect for a festive dinner or celebration.
Ingredients
dried corn husks
20
red dried chile peppers
6
ground beef
1.5 cups
shredded mozzarella
1 cup
poblano peppers
0.5
garlic
4 cloves
olive oil
2 Tbsps
seasoning
1.5 packets
salt
2 tsps
chili powder
1 tsp
Method
- In a large bowl, allow corn husks to soak in hot water. In a large saucepan, bring 4 cups of water to a boil.
- Remove any string-like particles from the chili pods.
- Add them to the boiling water along with half of a packet of Goya seasoning. Cover and let boil for about 20 minutes.
- Afterwards, place chili pods with 2 cups of the stock in a blender to coalesce.
- Drain the saucepan of the remaining stock and place back on the stove top. Return the heat to medium, and add olive oil once the remaining stock evaporates.
- Add onion and beef, and immediately begin to break apart the beef.
- Add 1 packet of Goya seasoning and chili powder, and allow to cook for 5 minutes.
- Add the chili sauce and cook an additional 5 minutes.
- Add garlic and 2 teaspoon salt. I added the poblano pepper at this point, but I should have added it with the beef and onion.
- Reduce heat to medium-low, and cook for one hour. For the last twenty minutes, partially cover the pan in order to slightly reduce. Most of the liquid should be reduced and thickened.
- In a large bowl, add instant corn masa mix, water, baking powder, salt, and olive oil to create corn masa mix. The mixture should be spongy.
- Whats surprisingly tricky is assembling the tamales. The best technique Ive found is to thinly spread the tamale masa mix starting from the right-hand side of the corn husks, and leaving about 2 inches on the left-hand side of the husk. When rolling the tamale together, take the right-hand side and fold it onto the rest of the corn husk covered with tamale masa mix. The 1-2 inches left over should roll perfectly over the actual tamale. Dont overstuff the tamales! Id say 2 tablespoon of meat mixture and just a sparse amount of cheese.
- O cook, you should have a double boiler. If you dont, like me, then use a metal colander and place it in a large pot.
- Place the tamales in the colander (or double boiler) where they are not squished, nor are they loose enough to unravel themselves. While doing this, boil 2 cups of water in the pot or what equates to 1 inch in height of the water.
- Once water comes to a boil, reduce heat and add the tamales.
- Place a towel between the colander and lid, and cook for 30 minutes.
Nutrition:
Carbs
3 g
Fat
30 g
Protein
21 g
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