Rajas and Cheese Tamales
- 1 bag dried corn husks
- 1 1/4 cups prepared tamale dough
- 5 poblano chiles, cooked and julienned to make rajas
- Vegetable oil for spreading
- 1/2 lb cheese (jack or cheddar) cut into 1/2 inch thick slices or strips
- Soak the cornhusks until soft (about an hour).
- To make the rajas:
Choose your preferred chiles and, using your hand, coat them with vegetable oil.
- Place the chiles over an open flame and allow them to char on both sides.
- Once completely charred, place them in a zip-lock bag and seal, allowing them to steam for 45 minutes.
- Remove them from the bag and peel away the burned skin and rinse them under running water.
- Cut off the stems and remove the veins and seeds, and cut into long strips, count them, and divide them equally. Place the strips in a bowl.
- To make the tamales:
Remove the cornhusks from water and drain.
- Take two tablespoons of masa dough and spread onto the inside of the cornhusk, leaving a 2-inch space from the bottom of the leaf.
- Add strips of rajas in the center with a slice of cheese.
- Fold one side inward enough to cover the filling. Then roll until both edges meet and form a compact tube. Take the bottom half (where there is no masa) and fold up.
- Place the tamales (face-up) in a steamer with water at the bottom, and steam for 1 1/2 hour. At half cooking time, add more water, if needed.
- When your tamales are ready, let cool for twenty minutes. The masa should pull away from the husk with no resistance.
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