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Tamales de Rajas
Traditional Mexican corn dough parcels steamed in husks filled with roasted poblano strips and cheese.
Ingredients
Instructions
Beat lard with an electric mixer until very fluffy, about 5 minutes.
Mix masa harina, salt and baking powder, add stock and beaten lard.
Mix into a soft, spreadable dough.
Drain corn husks, spread 2 tbsp masa on each, leaving edges clear.
Place a strip of poblano and cheese in the centre.
Fold husks around filling to seal, fold bottom up.
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.
