Tamales de Rajas con Queso

Ingredients

• 2 1/2 cups Masa Harina
• 2/3 cup pork lard (or vegetable oil)
• 2 1/2 cups lukewarm water (or chicken stock)
• 1 tsp baking powder
• 1/2 tsp baking soda
• salt (to taste)
• 12 large dried corn husks (read note 1)
• 2 poblano peppers (read note 2)
• 7 oz Oaxaca cheese (cut into pieces, read note 3.)
• 1 cup molcajete salsa (read note 4)
• Mexican crema
• molcajete salsa

Instructions

1. 1

   Place corn husks into a large bowl and cover with warm water. Soak while you continue with the recipe (read note 1).

2. 2

   Prepare your steamer or a large stock pot with a steamer basket. Fill the pot with water just before it touches the basket.

3. 3

   --- Roast green peppers ---

4. 4

   Roast the peppers using your favorite method (on the stove, grill, or oven). Place them in a bowl and cover them with a kitchen towel.

5. 5

   Let peppers rest for 15 minutes then peel them, discard the stem, open them and discard the seeds.

6. 6

   Cut peppers into thin strips and set aside.

7. 7

   --- Make the dough ---

8. 8

   Melt the lard in a pan and allow it to cool down without solidifying.

9. 9

   Place corn masa harina in a large bowl. Add salt, baking soda, and baking powder.

10. 10

    Pour in the water while mixing with your hands little by little until you will have a soft dough (about 3 minutes).

11. 11

    Add lard to the dough and mix to combine until you'll have a slightly sticky dough. Taste and adjust with salt if needed.

12. 12

    --- Make the tamales ---

13. 13

    Drain the corn husks and pat them dry with a kitchen towel.

14. 14

    Place 2-3 spoonfuls of tamales dough in the middle of a husk and, using the back of a spoon, spread it in the middle.

15. 15

    Add one tablespoon of molcajete salsa in the middle, then a few strips of roasted peppers.

16. 16

    Finish with some bites of cheese.

17. 17

    Fold the right side of the corn husk to the center of the tamal and then repeat with the left side.

18. 18

    Take the narrow end of the husk and fold it towards the center.

19. 19

    Place the tamal in the steamer standing up with the open side up. *Use some aluminum foil to fill some gaps and help the tamales to stand up.

20. 20

    Repeat the steps until all ingredients are gone and the steamer is filled up.

21. 21

    --- Steam ---

22. 22

    Bring the water in the steamer to a boil, cover the pot and cook the tamales for about 1 hour and 15 minutes, checking occasionally and adding more water when needed.