Tamales de Rajas con Queso

Tamales trace back at least 3,000 years to Mesoamerican civilizations where they were portable field and battle rations — corn masa stuffed, wrapped in husks, and steamed. Rajas con queso, strips of roasted poblano chile with melted cheese, is one of the most beloved vegetarian fillings and a fixture of December tamaladas (communal tamale-making parties) across Mexico. Made in large batches, they keep refrigerated for 5 days or frozen for 3 months — ideal for packed lunches.

Serves: 6 (24 tamales)

Ingredients

Masa

• 500g (4 cups) masa harina (nixtamalized corn flour, such as Maseca)
• 480ml (2 cups) warm chicken or vegetable stock
• 170g (¾ cup) lard or vegetable shortening
• 1½ tsp salt
• 1 tsp baking powder
• 24 dried corn husks, soaked in warm water 30 minutes

Rajas Filling

• 4 large poblano chiles
• 1 medium white onion, thinly sliced
• 2 tbsp neutral oil
• 2 garlic cloves, minced
• 240ml (1 cup) Mexican crema
• 250g (9 oz) Oaxacan string cheese (quesillo) or mozzarella, shredded
• Salt to taste

Instructions

1. Char poblanos directly over a gas flame or under a broiler, turning, until blackened all over, about 10 minutes. Place in a sealed bag for 10 minutes to steam. Peel, seed, and cut into 5mm (¼-inch) strips (rajas).
2. Sauté onion in oil over medium heat until softened, 6 minutes. Add garlic and rajas, cook 2 minutes. Stir in crema, simmer until slightly thickened, 3 minutes. Season with salt. Cool completely.
3. Beat lard or shortening with an electric mixer until fluffy, 3 minutes. Combine masa harina, stock, salt, and baking powder, then incorporate into the fat. The masa is ready when a small ball floats in cold water.
4. Spread 2 tbsp masa on the smooth side of each soaked husk in a thin, even layer, leaving a 2.5cm (1-inch) border at top. Place 1 tbsp rajas and a pinch of cheese in the center. Fold husk sides over masa to enclose filling, fold up the pointed end.
5. Stand tamales upright in a steamer basket, open end up. Steam over simmering water for 1 hour 15 minutes, topping up water as needed. Tamales are done when masa pulls cleanly away from the husk.
6. Let rest 10 minutes before serving. Pack cooled tamales in husks for lunch.

Cook's Notes: Masa should feel like soft playdough — if it tears, add a splash more stock. Tamales freeze beautifully; reheat directly from frozen in a steamer for 20 minutes.