Tamales de Rajas con Queso - Poblano Cheese Tamale Recipe! Hilah Cooking

By Hilah Cooking · 120 min

Ingredients

Instructions

1. Soak the corn husks in hot water.
2. Put a penny in the bottom of a large pot and set a steamer basket or tray inside.
3. Mix the masa harina with 2 cups of broth, adding more if needed to fully dampen it. Let it sit 5 to 15 minutes.
4. Beat the butter, oil and salt on medium speed until smooth, about 3 minutes. Add the masa gradually, adding more broth if needed. Beat until smooth and soft, like hummus. The masa is ready when a small spoonful floats in a glass of water.
5. Cover the masa and set it aside. Roast the poblano peppers under the broiler or over a gas flame until blistered all over. Put them in a covered bowl to cool, then peel and cut into strips.
6. Cut the cheese into strips.
7. Add water to the pot up to the bottom of the steamer rack. Line the bottom and sides of the pot with soaked husks. Set the heat to low and cover.
8. Open a soaked husk with the smooth side up and the pointed end toward you. Spread a heaping tablespoon of masa over the center of the wide end.
9. Spread a tablespoon of salsa verde over the masa, then add a couple of poblano strips and cheese.
10. Fold the right side over, then the left side, then fold the bottom up. Tie with a strip of husk if needed.
11. When all tamales are wrapped, place them in the pot. Cover, raise the heat to medium, and listen for the penny jingling. If it stops, pour hot water down the side of the pot (not over the tamales).
12. Steam for 60 to 80 minutes until firm. Pull one out and let it cool a few minutes; if it unwraps easily without sticking, they are done.

Summarized from Hilah Cooking's video. Watch it for the details.

More recipes with

Sweet cornPoblano chiliMonterrey jackSalsa verde