Introduction
Tamales de Rajas are a classic Mexican dish made from masa (corn dough) filled with roasted poblano peppers (rajas) and cheese, wrapped in corn husks, and steamed to perfection. This dish is beloved for its smoky, mildly spicy flavor from the poblanos, combined with the creamy richness of cheese. Tamales are often made during special occasions and holidays, as they are a traditional and heartwarming comfort food in Mexico.
Ingredients
- 3 cups masa harina (corn flour for tamales)
- 2 tsp baking powder
- 1 tsp salt
- 2 1/2 cups chicken or vegetable broth (warm)
- 1 cup lard or vegetable shortening (whipped until fluffy)
- 4-5 large poblano peppers (roasted, peeled, and sliced into strips)
- 1 1/2 cups queso fresco or Monterey Jack cheese (crumbled or shredded)
- 1 medium onion (thinly sliced)
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 25-30 dried corn husks (soaked in warm water for at least 30 minutes)
Instructions
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Prepare the Corn Husks:
- Soak the dried corn husks in a large bowl of warm water for 30 minutes to soften. Drain and set aside.
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Roast and Prepare the Poblano Peppers:
- Roast the poblano peppers directly over a gas flame or under a broiler until the skin is charred and blackened, about 10 minutes.
- Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the charred skins, remove the seeds, and cut the peppers into strips (rajas).
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Prepare the Filling:
- In a skillet, heat 2 tbsp of vegetable oil over medium heat. Sauté the sliced onions for about 5-7 minutes until softened and lightly caramelized. Add the poblano strips (rajas) and season with salt and pepper. Cook for another 2-3 minutes to combine the flavors. Remove from heat and let cool slightly. Stir in the crumbled or shredded cheese.
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Prepare the Masa:
- In a large mixing bowl, whisk together the masa harina, baking powder, and salt. Gradually add the warm broth, mixing until the dough is soft and smooth.
- In a separate bowl, beat the lard or vegetable shortening until light and fluffy. Gradually incorporate the whipped lard into the masa dough, kneading until the mixture is light and airy.
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Assemble the Tamales:
- Take a softened corn husk and spread about 2-3 tablespoons of masa dough in the center, spreading it into a rectangle. Leave some space at the top and bottom of the husk.
- Add a few strips of the poblano and cheese filling in the center of the masa. Fold the sides of the corn husk over the filling, then fold the bottom of the husk up to secure it. Repeat with the remaining masa and filling.
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Steam the Tamales:
- Set up a large steamer pot and fill the bottom with water, making sure the water level doesn't touch the tamales. Arrange the tamales upright in the steamer, open side facing up.
- Cover the tamales with a damp cloth and the steamer lid. Steam for 1 hour, adding more water as needed to keep the steam going. The tamales are done when the masa easily pulls away from the husk.
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Serve:
- Let the tamales cool slightly before serving. Serve with salsa verde, sour cream, or your favorite Mexican condiments.
Health Considerations
- Lighter Option: For a lighter version, use vegetable shortening instead of lard, and reduce the amount of cheese or use low-fat cheese.
- Dietary Considerations: This recipe can be made vegetarian by using vegetable broth and vegetable shortening instead of lard and chicken broth.
Serving Suggestions
- Tamales de Rajas are perfect when served with salsa verde, guacamole, or Mexican crema.
- You can also serve them as part of a larger meal with rice, beans, and a fresh salad.
Tips
- Roasting Poblanos: Roasting the peppers until the skin is completely charred gives the best smoky flavor. Make sure to peel them thoroughly for a smooth filling.
- Masa Texture: The masa should be light and fluffy, but not too dry or too sticky. You can test the masa by dropping a small ball of it into a cup of water—if it floats, it’s ready to be used.
- Steaming: Keep an eye on the water level in the steamer. Add more boiling water as necessary, but don’t let the tamales sit in water as they steam.
