Tamale Grilled Cheese

About this recipe

Flattened and griddled tamale in sandwich style: tamale dough pressed onto a griddle, filled with melted Oaxacan cheese, roasted poblano chile and shredded chicken, sealed with another layer of dough and cooked until crispy outside with a soft interior.

1. 1

   Prepare the tamale dough: mix 300 g masa harina with 180 ml warm chicken stock, 80 g lard, 1 tsp salt and 1 tsp baking powder until you have a soft, workable dough.

   💡 The dough should have the texture of soft Play-Doh

2. 2

   Char 2 poblano chiles directly over a gas flame until the skin is completely blackened. Place in a plastic bag for 10 minutes. Peel, deseed and cut into strips. Shred 200 g cooked chicken.

3. 3

   Divide the dough into 8 portions. Roll each portion between two sheets of cling film into 15x10 cm rectangles about 5 mm thick.

4. 4

   On 4 of the dough rectangles, distribute poblano strips, shredded chicken and 150 g crumbled Oaxacan cheese (or mozzarella). Cover with the other 4 dough rectangles and seal the edges by pressing with your fingers.

5. 5

   Heat a griddle or non-stick skillet over medium heat with a little lard or butter. Cook each tamale grilled cheese for 4–5 minutes per side until golden and the cheese has melted.

   💡 Press gently with a spatula to ensure even contact

6. 6

   Serve immediately with sour cream, salsa verde and lime wedges. Cut diagonally to show the filling.