Tamales De Rajas Con Queso
By: McCormick Kitchens
Made With:
Try these classic tamales from central Mexico – they’re filled with charred poblano peppers and melted Oaxaca cheese. Make a double (or even triple!) batch and freeze the extra steamed tamales to enjoy later for a quick version of this authentic dish.
Try these classic tamales from central Mexico – they’re filled with charred poblano peppers and melted Oaxaca cheese. Make a double (or even triple!) batch and freeze the extra steamed tamales to enjoy later for a quick version of this authentic dish.
Key products
Instructions
- Mix masa harina and hot water in a large bowl; let stand for 5 minutes. Place lard, 1 teaspoon of the salt, and baking powder in a large bowl. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes. Gradually add masa mixture, beating on low speed, until well blended. Gradually stir in chicken stock. Beat 1 minute longer, until the mixture sticks together and will hold shape when scooped. Cover and refrigerate for 1 hour.
- For the tamale filling, roast poblanos over an open flame or grill until the skin is evenly charred all over. Place peppers in a large bowl; cover with plastic wrap. Let stand for 10 minutes. Rub peppers to remove charred skin, discard seeds and ribs, then cut into thin strips.
- Heat oil in a large skillet. Add poblanos, onion, remaining 1 teaspoon salt, and pepper. Cook and stir for 5 to 7 minutes or until onions are lightly browned and softened. Add garlic and cook for 1 minute. Stir in crema, and cook for 1 more minute. Remove from heat. Stir in 1/2 cup Oaxaca cheese.
- To assemble each tamale, spread 3 tablespoons of masa dough into a 4 1/2 x 4-inch rectangle at the wide end of the husk. Top with 2 teaspoons Oaxaca cheese. Spoon 2 tablespoons of the poblano filling over the shredded cheese. Bring the long sides of the husk up to enclose the filling with masa. Roll the husk around the tamale. Tie with a husk strip.
- Pour about 1 to 2 inches of water into a large pot. Bring to a boil. Stand tamales with open ends up in a steamer basket, making sure the basket is not touching the water. Cover tamales with a kitchen towel and the pot with a lid. Steam for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the husk peels away easily from the tamale and the masa is slightly firm.
