Rajas and Cheese Tamales

Ingredients

1

bag dried corn husks

1 1/4

cups prepared tamale (masa) dough

5

chiles cooked and julienned to make rajas - Anaheim or Poblano

Vegetable oil for spreading

1/2

lb cheese (jack or cheddar) cut into 1/2-inch thick slices or strips

Steps

• 1

  Soak the cornhusks until soft (about an hour).
• 2

  To make the rajas: Choose your preferred chiles and, using your hand, coat them with vegetable oil.
• 3

  Place the chiles over an open flame and allow them to char on both sides.
• 4

  Once completely charred, place them in a zip-lock bag and seal, allowing them to steam for 45 minutes.
• 5

  Remove them from the bag and peel away the burned skin and rinse them under running water.
• 6

  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.
• 7

  To make the tamales: Remove the cornhusks from water and drain.
• 8

  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.
• 9

  Add strips of rajas in the center with a slice of cheese.
• 10

  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.
• 11

  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.
• 12

  When your tamales are ready, let cool for twenty minutes. The masa should pull away from the husk with no resistance.