Antonietteさんのインスタグラム写真 - (AntonietteInstagram)「Tamales are usually prepared on big occasions or holidays, but why wait? With the way how things are going these days ya gotta live today like there’s no tamale. 😆 or more like 😒? These tamales de rajas con queso (cheese and roasted poblano peppers) are perfect for #meatlessmonday or any day really! 😋 This version is not too hard but takes some time for prep and cooking. . . TAMALES DE RAJAS CON QUESO DOUGH 3 1/4 cups instant corn masa 2 1/2 teaspoons salt 1 1/2 teaspoons baking powder 1 cup vegetable oil 2 1/4 cups veggie or chix broth FILLING 12 ounces cheese cut into thick strips. I used Monterey Jack and queso fresco 5 large poblano peppers roasted and cut into strips 1/2 packet corn husks (about 24) PREPARATION Place the husks in a large bowl and fill with hot water, let it soften for an hour.   MAKE THE DOUGH Combine instant corn masa flour salt, baking powder, oil and broth until dough is wet and is cohesive. Let it sit for half an hour. FILL AND WRAP THE TAMALES On a corn husk spread a spoonful of the masa onto the bottom half of the husk.  Place roasted chiles and some cheese.   Fold sides in and fold over bottom edge and tie tamale with a piece of corn husk. Steam tamales upright in a steamer pot, cover and steam for an hour to an hour and a half until dough is fully cooked. Careful as the tamale parcels are hot! 🔥」1月19日 17時18分