Tamales with Rajas and Queso Fresco
WHAT YOU NEED
- ⅔ cups of vegetable oil
- 2 cups masa flour
- ½ teaspoon baking powder
- 1 ¾ cup warm chicken broth
- Salt to taste
- 3 poblano peppers
- 10 oz package of Cacique® Ranchero® Queso Fresco, plus more for garnish
- 1 ¼ cup of Cacique® Hatch Chile Salsa Verde
- 14 corn husks plus extra to tie the tamales and for the steaming pot
- Extra Salsa and Cacique® Crema Mexicana to drizzle your tamales (optional)
HOW TO MAKE IT
- Roast the poblano peppers in your broiler for 5-7 minutes or over a stovetop flame.
- Put the poblanos inside a plastic bag for 8-10 minutes to steam, then gently remove skins and seeds from the peppers. Cut them into strips.
- Place corn husks in a large stock pot or bowl filled with hot water to soften. Once softened, drain them and set aside.
- In a large bowl combine the masa harina, salt, baking powder, oil, broth, Crema Mexicana and water. Mix well until it is fully incorporated.
- Pour in the warm chicken broth and mix well until you form a soft dough. Keep mixing for about 5-6 minutes. The dough should be soft and fluffy. Season with salt.
- Place a steamer in a large stock pot or line with aluminum foil at the bottom. Cover the rack with corn husks. Fill with hot water just below the steamer rack.
- Slice the Queso Fresco into ½ -inch thick pieces.
- Gather the dough, salsa, Queso Fresco, poblano pepper strips, and corn husks to assemble the tamales.
- To form the tamales, using a large spoon, spread about 1/3 cup masa dough on to the husk. Then add 1 tablespoon of salsa. Top with some pieces of queso fresco and a strip of poblano pepper.
- Fold the right side of the corn husk to the center and do the same with the left side. Fold over the narrow end of the husk towards the center and tie the tamale using a thin strip of corn husk.
- Repeat with remaining tamales, being careful to make sure the seam of each tamale is sealed while you finish making the rest.
- Place the tamales inside the prepared steamer and cook on low for 60 minutes. Check steamer occasionally and add hot water as needed.
- To check if the tamales are ready, remove one using tongs and place on a plate. Let it rest for 5 minutes. If the husk doesn’t stick to the tamal when removed, then your tamales are ready.
- Serve with green or red salsa. Drizzle with Crema Mexicana and crumbled Queso Fresco.
