Tamales de Rajas
Traditional Mexican corn dough parcels steamed in husks filled with roasted poblano strips and cheese.
Total time
150 min
Prep
60 min
Cook
90 min
Difficulty
hard
Cuisine
Mexican
vegetariangluten-free
Ingredients
500gmasa harina
300glard or vegetable shortening
400mlwarm chicken or vegetable stock
1 tspsalt
1 tspbaking powder
4poblano chillis, roasted, peeled and sliced
300gOaxacan cheese or mozzarella, shredded
16dried corn husks, soaked in water
Instructions
1
Beat lard with an electric mixer until very fluffy, about 5 minutes.
2
Mix masa harina, salt and baking powder, add stock and beaten lard.
3
Mix into a soft, spreadable dough.
4
Drain corn husks, spread 2 tbsp masa on each, leaving edges clear.
5
Place a strip of poblano and cheese in the centre.
6
Fold husks around filling to seal, fold bottom up.
7
Steam standing upright for 1.5 hours until masa pulls cleanly from husk.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
458
Protein
11.6g
Fat
4.9g
Carbs
95.8g
Fiber
8g
Sodium
980mg
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