Mexican 90 min

Tamales de Rajas con Queso

Name: Tamales de Rajas con Queso
Total time: 90 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 cups masa harina; 2½ cups warm chicken or vegetable broth; 1 cup lard or vegetable shortening; 1 teaspoon baking powder; 1½ teaspoons salt; 4 poblano chiles, roasted, peeled, and cut into strips; 2 cups Oaxacan cheese or mozzarella, shredded; 24 dried corn husks, soaked in warm water for 30 minutes

vegetariancomfort-food

Ingredientsfor 2

290

Cal

Protein

35g

Carbs

13g

Fat

14 cups masa harina
22½ cups warm chicken or vegetable broth
31 cup lard or vegetable shortening
41 teaspoon baking powder
51½ teaspoons salt
64 poblano chiles, roasted, peeled, and cut into strips
72 cups Oaxacan cheese or mozzarella, shredded
824 dried corn husks, soaked in warm water for 30 minutes

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Instructions

1
Beat the lard with an electric mixer on high speed for 3 minutes until light and fluffy. In a separate bowl, mix masa harina with broth, baking powder, and salt until a smooth dough forms. Beat the masa into the lard gradually until fully combined and the dough is light enough to float a small piece in water.
2
Drain and pat dry the corn husks. Spread 2 tablespoons of masa dough in a thin, even rectangle in the center of each husk, leaving a 1-inch border at the top and sides.
3
Place a few strips of roasted poblano and a generous pinch of shredded cheese down the center of each masa rectangle. Fold the sides of the corn husk inward over the filling, then fold up the bottom third.
4
Stand the tamales upright open-side up in a large steamer basket over 2 inches of boiling water. Cover tightly with a layer of extra corn husks then the lid. Steam over medium heat for 75–90 minutes, refilling water as needed, until the masa pulls away cleanly from the husk.
5
Let tamales rest 10 minutes before serving — they will firm as they cool. Serve with salsa verde or red chile sauce.