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Rajas and Cheese Tamales

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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.

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