Ingredients
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1 cup cooked brown rice, cooled
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2 cups shredded cabbage
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½ pound mozzarella cheese, sliced into thin rounds
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1 tablespoon olive oil
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¼ teaspoon salt
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1 cup finely chopped walnuts
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½ cup crumbled feta cheese
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1 cup shredded chicken breast (optional)
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1 large egg, beaten
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¾ cup grated Parmesan cheese
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2 teaspoons ground cumin
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2 tablespoons canola oil
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2 tablespoons soy sauce
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2 tablespoons honey
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2 tablespoons sesame seeds
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1 tablespoon toasted sesame oil
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½ cup shelled edamame, drained and cut lengthwise
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¼ cup chopped scallions
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¼ cup chopped red onion
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1 tablespoon chopped green onion
Directions
Title: “Tamales de Arroz y Queso Fresco en Salsa de Cacahuates” (Corn Tamale with Rice, Fresh Cheese, and Peanut Sauce)
Sub-Title: Delicious Mexican fusion with a twist!
Description: This tamale recipe is a delightful blend of traditional Mexican corn tamales and a fresh, creamy peanut sauce that will satisfy your taste buds while keeping you feeling full. With its combination of rice, cheese, and nuts, this tamale is sure to please both vegetarians and meat lovers alike. It can be made gluten-free if desired, making it perfect for those who follow specific dietary needs.
Ingredients:
– 1 cup cooked brown rice, cooled
– 2 cups shredded cabbage
– ½ pound mozzarella cheese, sliced into thin rounds
– 1 tablespoon olive oil
– ¼ teaspoon salt
– 1 cup finely chopped walnuts
– ½ cup crumbled feta cheese
– 1 cup shredded chicken breast (optional)
– 1 large egg, beaten
– ¾ cup grated Parmesan cheese
– 2 teaspoons ground cumin
– 2 tablespoons canola oil
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 2 tablespoons sesame seeds
– 1 tablespoon toasted sesame oil
– ½ cup shelled edamame, drained and cut lengthwise
– ¼ cup chopped scallions
– ¼ cup chopped red onion
– 1 tablespoon chopped green onion
Instructions:
1. In a medium bowl, combine the brown rice, cabbage, mozzarella cheese, olive oil, salt, walnuts, and feta cheese. Mix well to distribute the ingredients evenly throughout the mixture. Set aside to marinate for at least 1 hour before using.
2. Meanwhile, whisk together the egg, Parmesan cheese, cumin, and seasonings like soy sauce, honey, and sesame seeds until smooth. Set aside.
3. Preheat the oven to 425°F (220°C). Lightly coat two baking sheets with nonstick spray or parchment paper.
4. Form the tamale dough by pressing the marinated rice mixture firmly between the palms of your hands. The resulting ball should have a thickness of about 2 inches (5 cm) and should not stick too much to your hands. If necessary, use a bit more rice to achieve the right consistency.
5. Place the tamale dough onto one of the prepared baking sheets. Using your fingers, press down on the dough slightly, creating a flat surface. Sprinkle the shelled edamame over the top, distributing them evenly.
6. Roll out the remaining tamale dough to create a rectangle roughly 10 x 15 inches (25 x 38 cm), leaving about 1/2-inch (1.3 cm) overlap on all sides. Carefully fold the overlapping edges inwards towards the center, forming a pocket in which to place the filling.
7. Transfer the filled tamale dough back to the other prepared baking sheet. Gently push the filling into the center of the pocket. Pinch the edges of the tamale dough around the filling to seal it. Repeat with any remaining tamale dough and filling.
8. Bake the tamales in the preheated oven for 25 minutes. Remove from the oven and let cool completely before serving.
9. To serve, open the tamale shell gently with a fork. Spoon the peanut sauce over each tamale, drizzling with additional honey as desired. Top with crushed red pepper flakes and fresh herbs like basil or mint. Serve warm or at room temperature. Enjoy!
Note: For best results, use high-quality ingredients such as organic brown rice, organic shelled edamame, and organic mozzarella cheese. If using chicken, preferably choose grass-fed and pasture-raised varieties.
Servings: Makes
Steps
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1
Done
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In a medium bowl, combine the brown rice, cabbage, mozzarella cheese, olive oil, salt, walnuts, and feta cheese. Mix well to distribute the ingredients evenly throughout the mixture. Set aside to marinate for at least 1 hour before using. |
|
2
Done
|
Meanwhile, whisk together the egg, Parmesan cheese, cumin, and seasonings like soy sauce, honey, and sesame seeds until smooth. Set aside. |
|
3
Done
|
Preheat the oven to 425°F (220°C). Lightly coat two baking sheets with nonstick spray or parchment paper. |
|
4
Done
|
Form the tamale dough by pressing the marinated rice mixture firmly between the palms of your hands. The resulting ball should have a thickness of about 2 inches (5 cm) and should not stick too much to your hands. If necessary, use a bit more rice to achieve the right consistency. |
|
5
Done
|
Place the tamale dough onto one of the prepared baking sheets. Using your fingers, press down on the dough slightly, creating a flat surface. Sprinkle the shelled edamame over the top, distributing them evenly. |
|
6
Done
|
Roll out the remaining tamale dough to create a rectangle roughly 10 x 15 inches (25 x 38 cm), leaving about 1/2-inch ( |
|
7
Done
|
1.3 cm) overlap on all sides. Carefully fold the overlapping edges inwards towards the center, forming a pocket in which to place the filling. |
|
8
Done
|
Transfer the filled tamale dough back to the other prepared baking sheet. Gently push the filling into the center of the pocket. Pinch the edges of the tamale dough around the filling to seal it. Repeat with any remaining tamale dough and filling. |
|
9
Done
|
Bake the tamales in the preheated oven for 25 minutes. Remove from the oven and let cool completely before serving. |
|
10
Done
|
To serve, open the tamale shell gently with a fork. Spoon the peanut sauce over each tamale, drizzling with additional honey as desired. Top with crushed red pepper flakes and fresh herbs like basil or mint. Serve warm or at room temperature. Enjoy! |
