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Poblano and Cheese Tamales (Tamales de Rajas con Queso)
Poblano and Cheese Tamales (Tamales de Rajas con Queso)
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Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
205 minutes
Spicy tomatillo-poblano chile and cheese tamales - a flavor explosion!
Ingredients:
  • corn husks
  • 10 ounces poblano peppers
  • 1.25 pounds fresh tomatillos, husks removed
  • 11 ounces lard, divided
  • 1 onion, chopped
  • 3 tablespoons chopped fresh cilantro
  • 4.5 cups masa harina
  • 2 teaspoons baking powder
  • 1.75 cups chicken broth, or as needed
  • 2.5 cups sliced Monterey Jack cheese
Instructions:
  • Place the corn husks in a large bowl and cover them with boiling water. Let them soak for 30 to 60 minutes. Then, drain the husks, lay them out on a work surface, and cover them with a clean, damp towel.
  • As the husks soak, prepare a cast iron grill pan with aluminum foil over high heat. Place poblano peppers in a single layer on the foil. Grill until blackened, turning occasionally, for 3 to 5 minutes. Place grilled peppers in a sealed plastic bag to steam for 10 to 15 minutes. Peel, deseed, slice into strips, and set aside.
  • In a medium pot, simmer tomatillos in water until they change color, approximately 5 minutes. Then, drain and blend in a blender until smooth. Set aside the sauce.
  • In a large pot over medium heat, warm 1 tablespoon of lard. Sauté the onion in the lard until soft and translucent, for about 5 minutes. Stir in blended tomatillos, season with salt and pepper, then bring to a boil. Reduce heat and simmer for 5 minutes to blend the flavors. Add poblano pepper strips and cilantro and cook for an additional 5 minutes. Take the pot off the heat and let it cool for about 10 minutes before serving.
  • In a large bowl, using an electric mixer, beat the remaining lard until creamy. Season with salt and continue beating. Add masa harina and baking powder, and mix until well combined. Gradually mix in broth, 1/4 cup at a time, until the dough reaches a smooth and workable consistency like cookie dough. To check if the masa mixture is ready, drop a small ball into a glass of cold water: if it floats, it's done; if not, continue working the dough a bit longer.
  • Choose 1 wide corn husk or 2 small ones. Spread 2 tablespoons of masa mixture onto the corn husk, leaving 2 inches from the bottom and 1/4 inch from the top. Place 1 tablespoon of tomatillo sauce and a slice of Monterey Jack cheese in the center of the masa. Fold the husk sides together, then fold the bottom over the seam of the two folded sides. Repeat with the rest of the husks.
  • Position a steamer insert in a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Arrange tamales open-side up in the insert. Cover and steam for about 1 hour and 15 minutes until the filling is heated through and separates from the husk. Allow tamales to rest for 15 minutes before serving.

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