Mexican cuisine · Dough, Pasta & Rice

Tamales de Rajas con Queso

Corn-husk tamales with roasted poblano strips, tomato pieces and melting cheese in light masa dough.

Ingredients · for 6 servings

• 20 dried corn husks
• 500 g masa harina
• 250 g lard
• 1 tsp baking powder
• 700 ml vegetable broth
• 4 poblano chiles (or 4 green bell peppers)
• 2 tomatoes
• 1 onion
• 250 g cheese (Oaxaca-style, or young gouda + mozzarella)
• 2 tbsp oil
• Salt, pepper

Instructions

1. Soak the corn husks in hot water for at least 1 hr.; meanwhile roast the poblano chiles in the oven under the broiler at 250 °C for 12–15 min. until the skin blisters all over.
2. Let the chiles sweat covered for 10 min., then peel, seed and cut into finger-width strips.
3. Cut the onion into half rings and sauté in 2 tbsp oil for 4 min. until translucent, add the diced tomatoes, reduce for 5 min., fold in the chile strips and season generously with salt and pepper.
4. Beat the lard until white and fluffy for 5 min., work in the masa harina, baking powder and 2 tsp salt alternately with the lukewarm broth until a soft dough like thick puree forms.
5. Spread 2 tbsp of dough on a drained corn husk, top with the chile strips and a strip of cheese, fold the long sides in and fold the narrow end up.
6. Stand the packets upright in the steamer basket and steam over simmering water for 60–70 min. until the dough pulls away from the husk; let rest 10 min. and serve hot.