Tamales with Rajas & Queso Fresco
Nothing says celebration like delicious tamales at your table. This tasty recipe wraps poblano and cheese in masa and is cooked inside a corn husk for an authentic and impressive meal.
Serves: 6Prep: 1 hour 40 minutesCook: 1 hour 5 minutesTotal: 2 hours 45 minutesDifficulty: Medium
- 3 cups Maseca® Masa Mix for Tamales
- 2 cups Simple Truth Organic™ Free Range Chicken Broth
- 1 teaspoon Knorr® Chicken Bouillon
- 5 tablespoons corn oil or melted lard
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 2 medium poblano peppers, sliced into thin strips
- 1 pound Oaxaca cheese, pulled into thin strips
- 1 ounce dried corn husks
- 12 cups water
- 1 jar (16 oz.) Simple Truth Organic™ Tomatillo Medium Salsa
- Grill poblanos and cool about 10 minutes. Using paper towels, rub off charred skin; take out stem and seeds. In a large container with water, soak corn husks for 1 hour.
- In a large bowl, knead together masa mix, paprika, salt, chili powder and garlic powder. Add corn oil and distribute; pour in chicken broth slowly until masa has thick consistency.
- Working one at a time, place corn husk on flat surface. Spread 2 tablespoons of dough on husk and form into rectangle, leaving a border around the edges. Place a few strips of poblanos and some cheese down the center and fold over the sides of the husk so the dough surrounds the filling, next fold the bottom of the husk up and secure by tying with thin strip of husk or baking string.
- Bring large pot with 1” of water to boil; in steamer rack above water, rest tamales upright. Cover and steam until dough is cooked through and pulls away easily from the husk, about 1 hour.
- Remove tamales from steamer and let rest until dough firms slightly, about 15 minutes. Serve with the salsa.