Tamales de Quinoa con Rajas y Queso
20 tamales
3.5 hours Prep Time
2.5 hours Cook Time
1 tamale Servings
368 Calories
40g Carbohydrates
20g Total Fat
For the Dough:
½ cup chia seeds
4–5 cups water, divided
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)
For the Peppers & Cheese Filling:
2 cups Mexican-style quesadilla cheese, shredded
1 tablespoon corn oil (or vegetable oil)
4 chilaca peppers (or poblano peppers)
2 large jalapeño peppers
For Assembly & Steaming:
20 corn husks (7–10 inches wide), soaked
- Prepare the Chia Seeds: Stir chia seeds into 1 cup of water, cover and soak in the refrigerator for 1-2 hours until chewy. For best consistency, soak overnight.
- Prepare the Dough: Grind oats into a flour using a blender or food processor. In a large bowl, mix cooled quinoa, chia mixture, oat flour, baking powder, bouillon, corn oil and ⅔ cup of water. Stir until fully incorporated into a sticky dough. Set aside.
- Soak the Corn Husks: Place husks in warm water for 1-2 hours until pliable. You can also soak them overnight.
- Cook the Quinoa: In a saucepan, bring quinoa and 3 cups of water to a boil. Cover, reduce heat and simmer for 20-25 minutes until the water is absorbed and quinoa is fluffy. Let cool for 10 minutes.
- Roast the Peppers: Preheat oven to 400°F. Lightly spray a baking sheet with nonstick cooking spray. Place peppers on the sheet, drizzle with 1 tablespoon of oil and coat evenly. Roast for 20 minutes, flipping every 5 minutes, until skin blisters and chars.
- Steam the Peppers: Transfer hot peppers to a sealed bag with a damp paper towel. Let sit for 10 minutes. Peel and tear into ¼-inch strips.
- Assemble the Tamales: Lay a soaked corn husk flat. Spread ⅓ cup of dough into a ⅛-¼ inch thick layer in the center. Add 6 strips of pepper and 1 tablespoon of shredded cheese. Fold and press the husk over the filling, sealing the dough inside. Fold the top down to form a triangle shape.
- Steam the Tamales: Fill a large stockpot with water to the indicated line and place a steaming tray inside. Stand tamales seam-side down against a heat-safe ramekin to prevent cheese from spilling.
- Cook the Tamales: Bring water to a boil, cover, reduce heat and simmer for 1 hour. Check if tamales are done—when fully cooked, the dough will hold its shape and peel away from the husk easily. If needed, continue steaming in 10-minute increments.
- Serve & Enjoy: Open the husks, discard them and serve tamales warm with cabbage slaw, pico de gallo or guacamole.
PER SERVING
Calories: 368
Protein: 11g
Carbohydrate: 40g
Fiber: 6.2g
Total Fat: 20g
Saturated Fat: 4.6g
Cholesterol: 12mg
Calcium: 184mg
Sodium: 467mg
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