Tamales de Rajas
These tamales de rajas con queso (green chile and cheese tamales) are filled with strips (rajas) of jalapeños and sliced queso fresco and are the easiest tamales to make during the holidays, any special occasion or when you simply are craving tamales.
Ingredients
- 2 cups Masa harina (240g)
- ½ cup Vegetable oil+ 1 tbsp
- 1 teaspoon Baking powder
- 1 ½ teaspoon Kosher Salt
- 1 ½ cups Chicken broth + 1 tbsp (or broth of choice)
- 10 oz Queso fresco (sliced lengthwise )
- 6 Jalapeno peppers stems and seeds removed (cut into strips)
- ¼ cup Onion sliced (optional)
Instructions
- Start by soaking all the corn husks in warm water for at least 30 minutes. Drain the water, pat dry and set aside.
- Prep the masa -In a large bowl combine 2 cups (240g) of masa harina, 1 teaspoon of baking powder and 1 ½ teaspoons of salt. Slowly start adding the warm broth, while mixing with your hands. You can also do this method using your stand mixer with paddle attachment. Slowly start adding in the vegetable oil while continuing to mix the masa with your hands until fully incorporated. You will do this for at least 8-10 minutes. If the masa feels too dry and crumbly add a little more broth or water. If the masa feels too wet add a little bit of masa-harina.
- In a large skillet over medium-high heat add ½ tablespoon of oil and sautée the strips of jalapeño peppers with a few sliced onion (onions are optional) for about 3-5 minutes and remove from heat and set aside. You can discard the onions or add them to the tamales rajas filling.
- Assemble the tamales - Shake any excess water from the corn husks. Spread evenly with the back of a spoon about 2-3 spoonfuls of masa down the wide center of the husk. The wide center of the husk should be pointing down.
- Add the filling - Add one slice of queso fresco and 2-3 stripsof jalapeños. The amount of filling will depend on how big the corn husks are.
- Fold -bring the left side towards the middle covering most of the dough and filling and bring the right side toward the opposite end and lastly bring the pointy top down toward the middle and set aside. You can tie a knot around the tamales with a strip of husk to secure them from opening. However, this is not needed if you wrap them really well. Continue the process for every tamal.
- Add tamales to a steamer pot or large stockpot. Fill the bottom of your pot with water making sure the water does not go over the steamer bottom edge. Stand the tamales over the steamer basket with the opening facing upward. To cover some gaps in between the tamales you can add in left over corn husks. Cover with leftover husks on top (optional) and lid.Bring to a boil and reduce the heat to a simmer and steam for 75 minutes. Check midway to make sure there is still water in the pot. You can add more water making sure you don't pour water over the tamales. Pour water closer to the edge of the pot.
- Remove from heat - To check if the tamales are done, pull one tamal out of the pot using tongs and let it cool down for 5 minutes. If the husk peels easily from the masa the tamales are done. If the masa is sticking to the husk then steam for 10-15 more minutes.
- Serve with salsa on the side and favorite sides.
Notes
Slice the cheese lengthwise and about ⅜ of an inch thick
This recipe makes about 12-16 tamales. The amount will vary depending the size of your husks.
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