These tamales are simple because you don't have to labor over cooking meat for two hours. Made with cotija cheese and peppers, this easy spin on a traditional favorite will have you belting out your own Mexican grita.
1. Start by prepping your chilis to go inside your tamales. Take 3 fresh pasilla chilis and char them in a pan and then place in a ziplock bag for a few minutes. Then take the skin off of the chilis and cut them into strips. Set aside.
2. Slice about 12 pieces of cotija cheese the size of your pinky. Set aside
3. Soak 12 corn husks or 24 corn husks (if you are going to wrap them like Viv) in water for three minutes and rinse well. Set aside
4. Make the masa for the tamales:
Mix 2 cups Maseca for tamales (found in the Hispanic foods aisle)
2 cups milk
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup melted butter
1/2 tablespoon cumin or more to taste
1 tablespoon granulated garlic
5. Spread about two tablespoons of the stirred masa mix on the inner third of the husk. You Tube this process.
6. Place a chili and a piece of cotija in the center, roll and fold or as Viv does roll it, plack another husk over the top and tie a corn husk not on each end with raffi size pieces of torn husks.
7. Steam in a tamale steamer for 2 hours.
8. Serve with Abuelitas hot chocolate and hot sauce like Cholula :)
"Written by the guerra Sarah Not Viv"-Viv
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