Prepare the Masa: In a large bowl, combine Masa Harina, Homemade Chicken Stock, Lard, Baking Powder, Salt, and Smoked Paprika. Mix until a soft, pliable dough forms. Adjust with more stock or Masa Harina as needed.
Make the Filling: In a separate bowl, combine Cream Cheese, Monterey Jack Cheese, and Asadero Cheese. Mix well. Stir in the minced Jalapeños and chopped Cilantro.
Assemble the Tamales: Spread a thin layer of Masa onto a corn husk. Place a spoonful of Filling in the center. Fold the corn husk over the filling, creating a tamale shape. Secure with a strip of corn husk if needed.
Wrap with Bacon: Wrap each tamale with a slice of Thick-Cut Applewood Smoked Bacon.
Steam the Tamales: Place the tamales upright in a steamer basket. Add water to the pot, ensuring it doesn't touch the tamales. Cover and steam for 1.5 to 2 hours, or until the Masa is firm and pulls away from the husk.
Serve: Carefully remove the tamales from the steamer and serve hot.
Ingredients
12
3 cups720 mLMasa Harina
1 1/2 cups360 mLHomemade Chicken Stock
1/2 cup120 mLLard
1 tsp5 mLBaking Powder
1 tsp5 mLSalt
8 oz225 gCream Cheese-softened
1 cup240 mLMonterey Jack Cheese-shredded
1/2 cup120 mLAsadero Cheese-shredded
6N/AJalapeños-seeded and minced
1 tbsp15 mLCilantro-chopped
12 slicesN/AThick-Cut Applewood Smoked Bacon
1 tsp5 mLSmoked Paprika
Equipment
Large Bowl
Steamer
Corn Husks
Instructions
Prepare the Masa: In a large bowl, combine Masa Harina, Homemade Chicken Stock, Lard, Baking Powder, Salt, and Smoked Paprika. Mix until a soft, pliable dough forms. Adjust with more stock or Masa Harina as needed.
Make the Filling: In a separate bowl, combine Cream Cheese, Monterey Jack Cheese, and Asadero Cheese. Mix well. Stir in the minced Jalapeños and chopped Cilantro.
Assemble the Tamales: Spread a thin layer of Masa onto a corn husk. Place a spoonful of Filling in the center. Fold the corn husk over the filling, creating a tamale shape. Secure with a strip of corn husk if needed.
Wrap with Bacon: Wrap each tamale with a slice of Thick-Cut Applewood Smoked Bacon.
Steam the Tamales: Place the tamales upright in a steamer basket. Add water to the pot, ensuring it doesn't touch the tamales. Cover and steam for 1.5 to 2 hours, or until the Masa is firm and pulls away from the husk.
Serve: Carefully remove the tamales from the steamer and serve hot.
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