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Question: why does my cheese always turn pink in tamales??
- Thread starter cheezz
- Start date
michael-in-phoenix
Well-known member
I stopped putting cheese in my Green Chile Chicken Tamales because one of two things...
... happened: either it turned rubbery and got left on everyone's plate, or it melted and disappeared into the filling so that it wasn't even noticeable.
I just decided to drop it. If I sauce the tamal, I sometimes sprinkle a little bit of shredded Monterrey Jack over the top.
Michael
... happened: either it turned rubbery and got left on everyone's plate, or it melted and disappeared into the filling so that it wasn't even noticeable.
I just decided to drop it. If I sauce the tamal, I sometimes sprinkle a little bit of shredded Monterrey Jack over the top.
Michael
Chemical reaction between the acid in the cheese and the lime in the tamale dough? I don't know. . .
Never had cheese turn pink IN a tamale. Have had cheese turn pink--but in fridge and it was going bad.
Local place makes delicious cheese and chile tamales and they are very nice, cheese is not rubbery. They use Monterey Jack Cheese from Smart and Final!
I have been on Muenster cheese kick lately and I want to try some chile and cheese tamales with it.
Never had cheese turn pink IN a tamale. Have had cheese turn pink--but in fridge and it was going bad.
Local place makes delicious cheese and chile tamales and they are very nice, cheese is not rubbery. They use Monterey Jack Cheese from Smart and Final!
I have been on Muenster cheese kick lately and I want to try some chile and cheese tamales with it.
Monterey Jack works fine for me...
This year, I sliced some garlic fairly thin and pan roasted them until they were browned. I chopped them up and added it to my masa along with the chopped, roasted pasilla chilies. I spread this onto the hojas and folded a thick slice of Jack cheese in the middle. As they cooked, the cheese did ooze out a bit, but it was quite yummy. I think I liked the saltiness of the cheese in this combination. My friends liked these tamales more than the pork ones that I made.
This year, I sliced some garlic fairly thin and pan roasted them until they were browned. I chopped them up and added it to my masa along with the chopped, roasted pasilla chilies. I spread this onto the hojas and folded a thick slice of Jack cheese in the middle. As they cooked, the cheese did ooze out a bit, but it was quite yummy. I think I liked the saltiness of the cheese in this combination. My friends liked these tamales more than the pork ones that I made.