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Quinoa Tamales Filled With Roasted Peppers and Cheese
210 Prep Time
minutes
150 Cook Time
minutes
360 Total Time
minutes
20 Serving
size
Recipes by DairyMax.
Print Recipe
Ingredients
- ½ cup chia seeds
- 4-5 cups water, divided
- 20 corn husks, each 7-10 inches wide
- 1 cup quinoa, dry
- 4 cups quick cook oats, dry
- ¼ cup tomato bouillon with chicken flavor, ground
- 1 tablespoon baking powder
- 1 cup corn oil (or vegetable oil)
- 1 tablespoon corn oil (or vegetable oil), for roasting peppers
- 4 chilaca peppers (or poblano peppers)
- 2 large jalapeño peppers
- 2 cups Mexican-style quesadilla cheese for melting, shredded
Preparation
- Stir chia seeds into 1 cup of water, cover and soak 1-2 hours in the refrigerator or until chewy. Soak overnight for best consistency.
- Soak corn husks in warm water for 1-2 hours until pliable. You can also soak husks overnight to make prep time more efficient. The next day, preheat oven to 400º F for roasting peppers.
- Preparing the Dough: In a medium saucepan, bring quinoa and 3 cups of water to a boil, then cover, reduce the heat and simmer for about 20-25 minutes until water is fully absorbed and quinoa is fluffy. Set quinoa aside to cool for about 10 minutes.
- Meanwhile, grind oats into a flour using a blender or food processor. In a large bowl, mix cooled quinoa,
- chia seed mixture, oat flour, baking powder, bouillon, corn oil and ⅔ cup of water together to make a dough. Mix the dough with a large spoon until fully incorporated. The dough will have a wet and sticky consistency. Set dough aside while preparing peppers.
- Roasting the Peppers: Lightly spray a 15.25 x 10.25 baking pan with nonstick cooking spray. Place peppers on the baking sheet and drizzle 1 tablespoon of corn or vegetable oil over the peppers. Use clean hands or a basting brush to cover each pepper with oil until well coated.
- Roast peppers in the oven at 400º F, flipping peppers over every 5 minutes to roast evenly. Roast for about 20 minutes until the skin starts to blister and char. Remove peppers from the oven. Using tongs, place peppers inside a gallon-sized Ziploc bag with a damp paper towel and seal. Set the bag aside for 10 minutes so peppers can cool and soften. Carefully tear the flesh of each pepper by hand from top to bottom making long, 1/4-inch wide strips of pepper.
- Fill a steaming stock pot with water up to the water line indicated on your pot and put the steam tray in place. Place a small heat-safe ramekin or mug in the center of your steam tray inside the stock pot to create a stand to lean tamales up against.
- Assemble the Tamales: Pull about 20 corn husks from their water bath and rinse off any remaining silks or debris. Place them in a bowl and set them aside. Assemble tamales one by one. First, lay a corn husk flat on a plate. Scoop ⅓ cup of dough mixture onto the center of your corn husk. Use a spoon to spread dough out in a ⅛ to ¼-inch thick layer. Place 6 strips of pepper into the center of your dough layer and top with 1 tablespoon of shredded cheese.
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