Beef, Poblano & Cheese Tamales
You can never have too many Mexican recipes, so give Beef, Poblano & Cheese Tamales a try. This recipe serves 4 and costs $1.49 per serving. Watching your figure? This gluten free and ketogenic recipe has 372 calories, 21g of protein, and 30g of fat per serving. It works well as a rather inexpensive main course. This recipe from Foodista has 5 fans. Head to the store and pick up poblano pepper, california chili pods, ground beef, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is good. Beef, Poblano & Cheese Tamales, Roasted Poblano and Cheese Tamales, and Roasted Poblano Tamales are very similar to this recipe.
- Serves: 4
- Time: 45 Mins
- Category: lunch, main course, main dish, dinner
- Health Rating: 5.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
corn husks | 20.0 | None | |
 |
california chili pods | 6.0 | None | |
 |
ground beef | 337.5 | grams | None |
 |
mozzarella cheese | 112.0 | grams | None |
 |
poblano pepper | 0.5 | None | |
 |
garlic | 4.0 | cloves | None |
 |
olive oil | 2.0 | Tbsps | None |
 |
goya seasoning | 1.5 | packets | None |
 |
salt | 2.0 | teaspoons | None |
 |
chili powder | 1.0 | teaspoon | None |
corn husks
Qty: 20.0
Metric:
Price: None
california chili pods
Qty: 6.0
Metric:
Price: None
ground beef
Qty: 337.5
Metric: grams
Price: None
mozzarella cheese
Qty: 112.0
Metric: grams
Price: None
poblano pepper
Qty: 0.5
Metric:
Price: None
garlic
Qty: 4.0
Metric: cloves
Price: None
olive oil
Qty: 2.0
Metric: Tbsps
Price: None
goya seasoning
Qty: 1.5
Metric: packets
Price: None
salt
Qty: 2.0
Metric: teaspoons
Price: None
chili powder
Qty: 1.0
Metric: teaspoon
Price: None
Instructions
Step 1: In a large bowl, allow corn husks to soak in hot water. In a large saucepan, bring 4 cups of water to a boil.
Ingredients:
- corn husks
- water
Equipment:
- sauce pan
- bowl
Step 2: Remove any string-like particles from the chili pods.
Ingredients:
- dried chili pepper
Step 3: Add them to the boiling water along with half of a packet of Goya seasoning. Cover and let boil for about 20 minutes.
Ingredients:
- seasoning
- water
Step 4: Afterwards, place chili pods with 2 cups of the stock in a blender to coalesce.
Ingredients:
- dried chili pepper
- stock
Equipment:
- blender
Step 5: 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.
Ingredients:
- olive oil
- stock
Equipment:
- stove
- sauce pan
Step 6: Add onion and beef, and immediately begin to break apart the beef.
Ingredients:
- onion
- beef
Step 7: Add 1 packet of Goya seasoning and chili powder, and allow to cook for 5 minutes.
Ingredients:
- chili powder
- seasoning
Step 8: Add the chili sauce and cook an additional 5 minutes.
Ingredients:
- chili sauce
Step 9: 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.
Ingredients:
- poblano pepper
- garlic
- onion
- beef
- salt
Step 10: 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.
Equipment:
- frying pan
Step 11: 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.
Ingredients:
- baking powder
- masa harina
- olive oil
- water
- salt
Equipment:
- bowl
Step 12: 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.
Ingredients:
- corn husks
- tamales
- cheese
- spread
- corn
- meat
- roll
Step 13: 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.
Equipment:
- double boiler
- colander
- pot
Step 14: 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.
Ingredients:
- tamales
- water
Equipment:
- double boiler
- colander
- pot
Step 15: Once water comes to a boil, reduce heat and add the tamales.
Ingredients:
- tamales
- water
Step 16: Place a towel between the colander and lid, and cook for 30 minutes.
Equipment:
- colander
Dietary Information
- Gluten-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 372.47 kcal | 18.62% |
| Fat | 30.3 g | 46.62% |
| Saturated Fat | 11.16 g | 69.74% |
| Carbohydrates | 3.33 g | 1.11% |
| Net Carbohydrates | 2.46 g | 0.9% |
| Sugar | 1.03 g | 1.15% |
| Cholesterol | 82.03 mg | 27.34% |
| Sodium | 1404.9 mg | 61.08% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 21.19 g | 42.39% |
| Vitamin B12 | 2.44 µg | 40.73% |
| Zinc | 4.44 mg | 29.61% |
| Selenium | 17.99 µg | 25.7% |
| Phosphorus | 243.24 mg | 24.32% |
| Vitamin B3 | 3.83 mg | 19.14% |
| Vitamin B6 | 0.37 mg | 18.69% |
| Calcium | 172.27 mg | 17.23% |
| Vitamin C | 13.14 mg | 15.93% |
| Vitamin B2 | 0.23 mg | 13.37% |
| Iron | 2.18 mg | 12.11% |
| Vitamin A | 597.88 IU | 11.96% |
| Vitamin E | 1.75 mg | 11.65% |
| Vitamin K | 11.2 µg | 10.67% |
| Potassium | 315.96 mg | 9.03% |
| Magnesium | 24.63 mg | 6.16% |
| Manganese | 0.12 mg | 6.08% |
| Vitamin B5 | 0.51 mg | 5.11% |
| Copper | 0.08 mg | 4.17% |
| Vitamin B1 | 0.06 mg | 4.11% |
| Fiber | 0.86 g | 3.46% |
| Folate | 10.85 µg | 2.71% |
| Vitamin D | 0.2 µg | 1.31% |
