Tamales De Rajas, a traditional Mexican delicacy known for its hearty and flavorsome combination of chilies, cheese, and dough. These tamales are a well-loved dish that perfectly suits celebrations, family dinners, or even a random Saturday night if you’re just craving some incredible Mexican warmth in your belly. A slight hint of spice from the Rajas (roasted poblano peppers), an umami punch from the cheese, all bundled in heartwarming masa (corn dough). It’s a favor you’d seriously want to do to your taste buds and trust me, they’ll thank you with every bite.
Now, let’s talk about the nitty-gritty details before diving into the deliciousness.
- Prep time: 30 minutes
- Cook time: 1 hour
- Total time: 1 hour 30 minutes
- Servings: 12
- Yield: 12 Tamales
Alright, let’s gear up! It’s time to cook some Tamales De Rajas.
Ingredients & Equipment You’ll Need
- 12 dried corn husks
- 3 cups of Masa Harina
- 1 cup of lard or shortening
- 1 tsp of baking powder
- 1 cup of chicken broth
- 2 Poblano peppers
- 1/2 cup of chopped onions
- 1 cup shredded Monterey Jack cheese
Equipment: A large pot, steam basket, and a mixing bowl.
Remember, Masa Harina and Poblano peppers are a must for this recipe. Masa Harina gives your tamales that indispensable doughy texture and the Rajas (Poblanos here) provide just the right amount of heat. If you can’t find Poblanos, a good swap would be Anaheim chilies.
How To Make Tamales De Rajas
1. Start off by soaking the corn husks in warm water for 30 minutes. They become pliable and easier to handle this way.
2. As the husks soak, whip your lard with the baking powder until it’s fluffy. Add in the Masa Harina little by little and then slowly in goes the chicken broth too.
3. Now it’s time for the Rajas. Roast your Poblanos until blistered, then chop ’em up with some onions. Add in the cheese, and there you have your filling ready.
4. Lay out a corn husk, spread a layer of the masa mixture, add in the filling, then fold it up like a gift.
5. Once you’re done making all the tamales, it’s time for steaming. This takes about 45-60 minutes until the masa firms up.
Tips For The Best Results
– Make sure your lard or shortening is at room temperature before starting with the whipping process.
– Keep your masa moist, it should not be dry and crumbly.
Storage Tips
– Tamales De Rajas freeze well. Just wrap them tightly and they can be good for up to 3 months.
Frequently Asked Questions
Q: Can I use a cheese other than Monterey Jack?
A: Yes, you may use a mild white cheese.
Q: Can these be made vegan?
A: Yes! Use a vegetable shortening and swap the cheese with a vegan variety.
Q: Can I use fresh corn husks?
A: Yes, but make sure they are soaked well before use.
Nutritional Facts of Tamales De Rajas
Each tamale contains about 268 calories, 15 grams of fat, 17 grams of protein, and 24 grams of carbs.
To conclude, Tamales De Rajas are a treat for the senses. Warm, cheesy, with a hint of spice – they’re quite an experience. Served with a side of salsa and a zesty lime wedge, it doesn’t get any better. Give this recipe a shot and let that Latin flavor beat do its magic in your kitchen.
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