Pineapple Chile Cheese Tamale A savory and sweet tamale. Entree/Main Dish Pineapple Chile Cheese Tamale Pineapple Chile Cheese Tamale thumbnail Preparation Time: 40 minutes Total time: 2 hours 12 Servings Ingredients: 12 dried corn husks for tamales, 1-3/4 cups masa harina, 1 teaspoon salt, 3/4 teaspoon baking powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 cup vegetable oil, 1 can (20 oz.) DOLE® Crushed Pineapple in Juice, 1 cup chicken broth, 3 ounces poblano pepper, seeded and sliced into long strips, 12 ounces jack cheese, cut into 4" slices, Instructions: Step 1: Bring a medium pot of water to a boil.  Add dried corn husks to pot and remove from heat.  Allow corn husks to soak in hot water for 20 minutes. Step 2: Meanwhile, make the masa mixture.  Combine masa harina, salt, baking powder, garlic powder, onion powder, and vegetable oil in the bowl of a stand mixer.  Mix on low to incorporate ingredients.  Drain pineapple into a 2-cup measuring cup by pressing through a sieve, reserving the juice.  Add enough chicken broth to measure 2 cups of liquid.  Heat juice mixture in a small pot over low heat until boiling.  Remove from heat and add to masa mixture.  Continue to mix until dough is smooth and has a consistency similar to peanut butter, scraping sides of bowl occasionally.  Set dough aside and allow to rest 15 minutes. Step 3:
Fill bottom of pot with steamer basket with enough water (about 2 inches) to reach bottom of basket. Open a large husk on work surface. Spread 1/4 cup dough evenly in a 4-inch square in center of husk, leaving 2- to 3-inch plain border at narrow end of husk. Place a slice of cheese and slice of pepper in center of dough square.  Spoon heaping tablespoon pineapple in strip down center of dough. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with kitchen twine to secure, leaving wide end of tamale open. 
Step 4:
Stand tamale in steamer basket. Repeat with more husks, dough, and filling until all filling has been used.  Bring water in pot to boil. 
Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 90 minutes. Let stand 10 minutes.  

TIP:  To keep tamales upright in steamer, insert pieces of crumpled foil between them. 

Pineapple Chile Cheese Tamale

Prep Time 40 minutes
Total Time 2 hours
Difficulty 2.0 Medium
Calories Per Servings 0 Calories
Servings 12
Nutrition facts

About

A savory and sweet tamale.

Ingredients 11

Ingredients

12  dried corn husks for tamales
1-3/4 cups masa harina
1 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup vegetable oil
1 can (20 oz.) DOLE® Crushed Pineapple in Juice
1 cup chicken broth
3 ounces poblano pepper, seeded and sliced into long strips
12 ounces jack cheese, cut into 4" slices

Steps

STEP1
Ingredients

12 dried corn husks for tamales

Direction

Bring a medium pot of water to a boil.  Add dried corn husks to pot and remove from heat.  Allow corn husks to soak in hot water for 20 minutes.

STEP2
Ingredients

1-3/4 cups masa harina

1 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup vegetable oil
1 can (20 oz.) DOLE® Crushed Pineapple in Juice
1 cup chicken broth

Direction

Meanwhile, make the masa mixture.  Combine masa harina, salt, baking powder, garlic powder, onion powder, and vegetable oil in the bowl of a stand mixer.  Mix on low to incorporate ingredients.  Drain pineapple into a 2-cup measuring cup by pressing through a sieve, reserving the juice.  Add enough chicken broth to measure 2 cups of liquid.  Heat juice mixture in a small pot over low heat until boiling.  Remove from heat and add to masa mixture.  Continue to mix until dough is smooth and has a consistency similar to peanut butter, scraping sides of bowl occasionally.  Set dough aside and allow to rest 15 minutes.

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Ingredients

3 ounces poblano pepper, seeded and sliced into long strips

12 ounces jack cheese, cut into 4" slices

Direction

Fill bottom of pot with steamer basket with enough water (about 2 inches) to reach bottom of basket. Open a large husk on work surface. Spread 1/4 cup dough evenly in a 4-inch square in center of husk, leaving 2- to 3-inch plain border at narrow end of husk. Place a slice of cheese and slice of pepper in center of dough square.  Spoon heaping tablespoon pineapple in strip down center of dough. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with kitchen twine to secure, leaving wide end of tamale open. 

STEP4 Step <%# Eval("StepNumber") %> Image

Direction

Stand tamale in steamer basket. Repeat with more husks, dough, and filling until all filling has been used.  Bring water in pot to boil. 
Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 90 minutes. Let stand 10 minutes.  

TIP:  To keep tamales upright in steamer, insert pieces of crumpled foil between them. 

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