Baked Queso
This baked queso is my Mexican twist on the classic baked brie. It’s warm, soft, and perfect as an appetizer.
Easiest way to wrap a tamal
Updated on by Villa Cocina
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Step 1:
Grab a husk, shake off excess water, and lay it on a flat surface. We are using the smooth side of the leaf.
Step 2:
Grab some of the dough, form into a ball, then flatten into a disk. Place on the center of the husk.
Step 3:
Spread in all directions.
Step 4:
Leave some empty space on both sides of the leaf and bottom wide end. Stop a little over midway when spreading toward the narrow top. In thickness we are looking for a little over an 1/8 in.
Step 5:
Spoon in the cooled filling. Be generous but make sure you can close the tamal. .
Step 6:
Fold one end over to the opposite side and gently press to secure.
Step 7:
Peel the husk away.
Step 8:
Fold over the opposite side and press lightly.
Step 9:
Tuck the edge of the husk. Roll towards the opposite end to fully wrap the tamal.
Step 10:
Feel where the masa ends at the top and fold downward. This flap should remain under, in order to keep the tamal closed at all times
Step 11:
Lightly press the bottom. Assemble the rest of the tamales by following the same steps. Arrange on a sheet pan, in an angle, open side up.
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