Tamales de Rajas con Queso

From the kitchen of Abuela Rosa

The tamales my grandmother made every Christmas Eve. Roasted poblano peppers with melted Oaxaca cheese wrapped in fresh masa, steamed in corn husks until tender. The whole house would smell like corn and chili.

Ingredientes

• 4 cups Masa harina
• 1 cup Lard or vegetable shortening
• 6 Poblano peppers, roasted and sliced
• 2 cups Oaxaca cheese, shredded
• 1 package Dried corn husks
• 2 tsp Salt
• 1 tsp Baking powder
• 2 cups Chicken broth, warm

Pasos

1. Soak corn husks in warm water for at least 2 hours until pliable. Weigh them down so they stay submerged.
2. Roast poblanos directly over a flame or under the broiler until charred on all sides. Place in a plastic bag for 10 minutes, then peel, seed, and slice into strips (rajas).
3. Beat the lard with salt and baking powder until fluffy, about 5 minutes. Gradually add masa harina alternating with warm broth. The masa is ready when a small ball floats in water.
4. Spread 2 tablespoons of masa on a corn husk, leaving borders. Add a strip of rajas and a pinch of cheese in the center.
5. Fold the husk: sides in first, then fold the bottom up. Place seam-side down in the steamer.
6. Steam for 1 hour to 1 hour 15 minutes. The tamales are done when the masa pulls away from the husk cleanly.