Mexican · PANTRYHOP RECIPE
Tamales de rajas y queso
90 minutes · 6 servings · omnivore
Tamales are a traditional Mexican staple; these are filled with roasted chile strips and cheese.
Ingredients
Check you have the quantities below.
- 3 cups masa harina
- 1 cup vegetable shortening or lard
- 2 1/2 cups hot vegetable broth
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 18 corn husks, soaked in hot water
- 1 cup roasted poblano strips
- 1 1/2 cups shredded Oaxaca cheese
Let’s make it
- Beat the shortening until fluffy, then mix in the masa harina, baking powder, salt, and broth to make a soft spreadable dough.
- Drain the husks and spread about 1/4 cup dough on each one; add poblano strips and cheese down the center.
- Fold the husks to enclose the filling and arrange upright in a steamer.
- Steam over simmering water for 60–70 minutes until the masa pulls away from the husk.
- Rest 10 minutes before serving.
Use mild cheese and remove any seeds from the poblanos for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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