Tamales de Rajas Recipe
Prep Time:
1 hour
Cook Time:
1 hour, 20 minutes
Servings:
16 Tamales
Ingredients
  • 16 corn husks
  • 10 fresh tomatillos, husks removed
  • 3 poblano peppers
  • ½ cup plus 1 tablespoon oil, divided
  • 1 onion, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup chopped cilantro
  • 2 ¼ cups masa harina
  • 1 teaspoon baking powder
  • 1 ½ cups chicken or vegetable broth
  • 1 ¼ cups Monterey Jack cheese
Directions
  1. Preheat the oven to broil. Place the corn husks in a large bowl or pot, and cover with boiling water. Let soak for 30 minutes, then lay them on a clean dishtowel to dry.
  2. Cut the tomatillos in half, and place them on a parchment-lined baking sheet, cut side down, along with the uncut poblano peppers. Cook for 20 minutes, flipping the poblanos halfway through, until blistered.
  3. Blend the tomatillos in a blender until smooth. Let the poblano peppers cool, then discard the skin and seeds, and slice them into thin strips.
  4. Heat 1 tablespoon of the oil in a pot over medium. Add the onion, and sautée for 5 minutes. Add the blended tomatillos, salt, and pepper, and cook for 5 more minutes. Then, add the poblano peppers and cilantro, and cook 5 more minutes.
  5. Put the remaining oil in a large bowl, and add the masa harina and baking powder. Mix to combine, then add the broth. The consistency should be like cookie dough; if it is too dry, add more broth.
  6. To fill each cornhusk, lay one out vertically in front of you with the wide, fan shape at the top. Spoon about 2 tablespoons of the masa harina mixture onto the top half of the corn husk. Then, add a spoonful of the poblano mixture, and then a small handful of cheese on top of the masa harina mixture.
  7. Now, bring the sides up to meet, roll down to seal, then fold up the pointed, unfilled part of the husk to lay flat on top of the filled portion. Flip the tamale over, with the folded side down, and tie a knot with a strip of corn husk to secure. Repeat the steps with the other tamales.
  8. Next, fill a large pan with water, and place the tamales in a steamer over the pan with water. Bring the water to a boil, then reduce to medium, and let the tamales steam for 45 minutes.