TAMALES STUFFING

TAMALES STUFFING
TAMALES STUFFING

2 dozen cooked beef and pork tamales, husks removed
3 1/2 cups Ro-Tel tomatoes with diced green chiles, with juice (28 ounces)
1 (16-ounce) package grated three-cheese blend (mozzarella, Cheddar and Jack
cheese)
2 cups chopped onion
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon dark chili powder
1 teaspoon cumin
1 to 3 teaspoons kosher salt, or to taste

Preheat oven to 350 degrees.

In a large bowl, crumble tamales by hand into bite-size pieces. Do not mix
in a mixer or a food processor, which makes the stuffing too dense. In
separate bowl, combine tomatoes and green chiles with juice, cheese, onion,
garlic, oregano, chili powder, cumin and salt. Add to tamales and toss.

Put in large greased baking pan or two (9-inch) ovenproof dishes and bake
20-30 minutes, or until brown and hot throughout.

2 dozen cooked beef and pork tamales, husks removed
3 1/2 cups Ro-Tel tomatoes with diced green chiles, with juice (28 ounces)
1 (16-ounce) package grated three-cheese blend (mozzarella, Cheddar and Jack
cheese)
2 cups chopped onion
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon dark chili powder
1 teaspoon cumin
1 to 3 teaspoons kosher salt, or to taste

Preheat oven to 350 degrees.

In a large bowl, crumble tamales by hand into bite-size pieces. Do not mix
in a mixer or a food processor, which makes the stuffing too dense. In
separate bowl, combine tomatoes and green chiles with juice, cheese, onion,
garlic, oregano, chili powder, cumin and salt. Add to tamales and toss.

Put in large greased baking pan or two (9-inch) ovenproof dishes and bake
20-30 minutes, or until brown and hot throughout.