Roasted Green Chile and Cheese Tamales
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Entree
Chef Ida Rodriguez
1 Tamale Kit
6 whole Anaheim Pepper roasted seeded and diced
6 ounces Cottage Cheese or Feta or Goat Cheese
1/2 pound Tomatillo husked and boiled
6 whole Jalapeno Chile stems removed and boiled
1 teaspoon Sugar
Prepare masa and line with the roasted peppers and crumbled cheese. Seal and steam for about 40 minutes or until masa is firm.
Boil jalapenos and tomatillos separately and then drain the water from both. Put in blender and blend until smooth, add sugar and season with salt, as needed.
