Ingredients:
- 3 cups masa harina (corn dough)
- 1 ½ cups chicken or vegetable broth (adjust for consistency)
- 1 cup vegetable oil or melted butter
- 1 tsp baking powder
- 1 tsp salt
- 3 cups shredded cheese (Oaxaca, mozzarella, or a blend)
- 1-2 roasted poblano peppers, sliced into strips
- 1 medium onion, thinly sliced
- 1 cup green chile (or roasted poblano, optional)
- Corn husks for wrapping (soaked in water for 30 minutes)
Directions:
Prepare the Masa:
In a large bowl, combine the masa harina, salt, and baking powder. Gradually mix in the vegetable oil or melted butter, then slowly add the broth, stirring until a smooth and pliable dough forms.
Prepare the Filling:
Slice the roasted poblano peppers into strips and chop the onions.
Assemble the Tamales:
Lay a soaked corn husk flat on your work surface. Spread a spoonful of masa on the husk, leaving space on both sides and the bottom. Add a few strips of roasted poblano peppers, some chopped onion, and a generous amount of cheese in the center.
Fold and Steam the Tamales:
Carefully fold the sides of the husk toward the center, then fold up the bottom to seal the tamale. Arrange the tamales in a steamer basket, covering them with a clean towel or extra husks to keep the steam in. Steam for 1 to 1 ½ hours, or until the masa pulls away from the husk and is fully cooked.
Serve:
Let the tamales rest for about 10 minutes before serving.
Enjoy your Tamales de Rajas con Queso! 🌮🧀
