Corn Husk Tamales with Rajas & Cheese
Soft tamales wrapped in corn husks, filled with creamy cheese and spicy poblano chile strips. A comforting classic.
90 min10 servingsAdvancedMexican
361kcal / serving
8.2 gprotein
40.5 gcarbs
19.2 gfat
Ingredients
- 500 grams Masa for tamales
- 125 grams Lard
- 200 ml Chicken broth
- 200 grams Queso fresco
- 3 pieces Poblano peppers
- ½ piece White onion
- 1 clove Garlic
- Salt, al gusto
- 20 pieces Corn husks
Directions
- Roast the poblano peppers, peel, devein, and cut into strips.
- Sauté chopped onion and garlic, add the poblano strips and cook for 5 minutes.
- Prepare the masa for tamales, beating lard until fluffy, then incorporate masa, broth, and salt.
- Spread the masa on soaked corn husks, fill with poblano strips and crumbled queso fresco.
- Fold the husks and steam for 45-60 minutes.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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