Beef, Poblano & Cheese Tamales

Ingredients

• •20 corn husks
• •6 california chili pods
• •1½ cups ground beef
• •1 cup mozzarella cheese
• •½ poblano pepper
• •4 cloves garlic
• •2 tablespoons olive oil
• •1½ packets seasoning
• •2 teaspoons salt
• •1 teaspoon chili powder
• •½ onion
• •3 cups instant corn masa mix
• •1 teaspoon baking powder

Method

Adapted from foodista.com

1. 1In a large bowl, allow corn husks to soak in hot water.
2. 2In a large saucepan, bring 4 cups of water to a boil.
3. 3Remove any string-like particles from the chili pods.
4. 4Add them to the boiling water along with half of a packet of Goya seasoning.
5. 5Cover.
6. 6Let boil for about 20 minutes.
7. 7Afterwards, place chili pods with 2 cups of the stock in a blender to coalesce.
8. 8Drain the saucepan of the remaining stock.
9. 9Place back on the stove top.
10. 10Return the heat to medium.
11. 11Add olive oil once the remaining stock evaporates.
12. 12Add onion and beef, and immediately begin to break apart the beef.
13. 13Add 1 packet of Goya seasoning and chili powder.
14. 14Allow to cook for 5 minutes.
15. 15Add the chili sauce.
16. 16Cook an additional 5 minutes.
17. 17Add garlic and 2 teaspoon salt. I added the poblano pepper at this point, but I should have added it with the beef and onion.
18. 18Reduce heat to medium-low.
19. 19Cook for one hour.
20. 20For the last twenty minutes, partially cover the pan in order to slightly reduce. Most of the liquid should be reduced and thickened.
21. 21In 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.
22. 22What's surprisingly tricky is assembling the tamales. The best technique I've 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.
23. 23When rolling the tamale together, take the right-hand side.
24. 24Fold it onto the rest of the corn husk covered with tamale masa mix.
25. 25The 1-2 inches left over should roll perfectly over the actual tamale. Don't overstuff the tamales! I'd say 2 tablespoon of meat mixture and just a sparse amount of cheese.
26. 26To cook, you should have a double boiler. If you don't, like me, then use a metal colander.
27. 27Place it in a large pot.
28. 28Place the tamales in the colander (or double boiler) where they are not squished, nor are they loose enough to unravel themselves.
29. 29While doing this, boil 2 cups of water in the pot or what equates to 1 inch in height of the water.
30. 30Once water comes to a boil, reduce heat.
31. 31Add the tamales.
32. 32Place a towel between the colander and lid.
33. 33Cook for 30 minutes.