James's Goat Cheese Tamales Tomatillo Sauce
1 lb tomatillos husked
1 x white onion peeled
4 x garlic cloves
2 x Anaheim green chiles stems removed
2 tsp cumin
1 tsp salt
1/2 cup cilantro
2 cup prepared masa
6 oz goat cheese room temperature
1 bag dried cornhusks cleaned, soaked
Method :
Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in
a preheated 400 degree oven for 12 to 15 minutes. Transfer the roasted
vegetables to a food processor along with any juices that are at the bottom of
the pan. Add the cumin, salt, and cilantro. Pulse the mixture until combined but
still chunky. You may add a bit of water or broth if the mixture is too thick.
Reserve half the sauce to serve with the tamales.
In a deep bowl, combine the masa and remaining half of the tomatillo sauce. Beat
until fully incorporated and the dough is green. Fold in the softened goat
cheese.
Set the cornhusks on a sheet pan covered by a damp towel. Lay the husk flat on a
plate with the smooth side up and the narrow end facing you. Spread a thin, even
layer of the masa mixture over the surface of the husk with a tablespoon that is
dipped in water. Fold the narrow end up to the center then fold both sides
together to enclose the filling. The sticky masa will form a seal. Pinch the
wide top closed.
Stand the tamales up in a large steamer or colander with the pinched end up.
Load the steamer into a large pot filled with 2-inches of water. The water
should not touch the tamales. Lay a damp cloth over the tamales and cover with
lid. Keep the water at a low boil, checking periodically to make sure the water
doesn't boil away. Steam the tamales for 2 hours.
Yield: 2 dozen