Photograph of the finished Tamales de rajas

Mexico · Bánh ngô nhân ớt poblano phô mai Tamales de rajas

Tamales de rajas

2 hr 20 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 15.5 oz
  • Photograph of Pork fat Pork fat 4.9 oz
  • Photograph of Poblano peppers Poblano peppers 4
  • Photograph of Oaxaca cheese Oaxaca cheese 7.1 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Dried corn husks Dried corn husks 16
  • Photograph of Baking powder Baking powder 0.4 oz
  • Photograph of Vegetable broth Vegetable broth 1 ½ cups

Method

  1. 1 Grill poblano peppers over a fire for 8 minutes until the skin is charred black, cover tightly for 5 minutes, then rub off the skin and cut into long strips — these strips are the words rajas.
  2. 2 Sauté the pureed tomatoes for 8 minutes until thickened, then mix with the chili strips.
  3. 3 Soak the corn husks for 15 minutes, while simultaneously whisking the pork fat with baking powder for 6 minutes until fluffy and white.
  4. 4 Mix masak flour with warm vegetable broth and lard, whisking until a small ball of flour floats when dropped into cold water.
  5. 5 Spread the flour onto the corn husk, place the chili and cheese in the middle, fold it up, and steam for 55 minutes.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 5: steam the poblano cheese-filled tamales under high pressure for 25 minutes, then let them air dry for 10 minutes to prevent the wrapper from bursting; steps 1–4 remain unchanged.

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