Tamales De Rajas

Tamales De Rajas

Servings: 8

Ingredients

  • 1 pack corn husks, soaked overnight in a bowl with covering water
  • ¼ cup vegetable oil
  • 3 cups shredded Monterey cheese
  • 4 poblano peppers
  • 1 ½ lb. prepared Tamale Masa
  • 3 tsp. Chef Merito® Garlic Salt Seasoning
  • 2 cups water

Preparation

  1. The night before: soak the husks in a large bowl with water and place some weight over them so they stay submerged.
  2. Roast poblano peppers directly over the stove flame or in the broiler until the skin is charred.
  3. Remove from heat, place in a bowl, and cover with plastic to cool.
  4. Carefully remove the skin and seeds from the peppers and slice thinly.
  5. To assemble the tamales, drain the husks and spread the masa on each (not too thick).
  6. Place a small amount of cheese and sliced peppers in the center.
  7. Fold the tamale into thirds – left side, then right side, then fold the bottom up. Leave the tops open.
  8. Add 2 cups of water to a medium-sized pot and place your tamales standing with the open end up.
  9. Cover with a lid and cook over medium-low heat for about 1 hour, until firm.
  10. Keep the husks on until ready to serve.

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