Authentic Poblano and Cheese Tamales Recipe (Tamales de Rajas con Queso)

Ingredients

• corn husks
• 10 ounces poblano peppers
• 1.25 pounds fresh tomatillos, husks removed
• 11 ounces lard, divided
• 1 onion, chopped
• salt and ground black pepper to taste
• 3 tablespoons chopped fresh cilantro
• 4.5 cups masa harina
• 2 teaspoons baking powder
• 1.75 cups chicken broth, or as needed
• 2.5 cups sliced Monterey Jack cheese

Instructions

1. Soak corn husks in a large bowl filled with boiling water for 30 to 60 minutes, then drain and place them on a clean work surface under a damp towel.
2. While the husks soak, line a cast iron grill pan or griddle with aluminum foil and preheat over high heat. Arrange the poblano peppers in a single layer and grill, turning occasionally, until blackened on all sides, about 3 to 5 minutes. Transfer the peppers to a resealable plastic bag to steam for 10 to 15 minutes. Peel off the skins, remove the seeds, cut the peppers into strips, and set aside.
3. Place the tomatillos in a medium pot, cover with water, and bring to a boil. Cook until the tomatillos change color, approximately 5 minutes. Drain, transfer to a blender, and blend until completely smooth. Set the tomatillo sauce aside.
4. In a large pot over medium heat, heat 1 tablespoon of lard. Add the onion and cook until softened and translucent, about 5 minutes. Stir in the blended tomatillos, season with salt and pepper, and bring to a boil. Reduce heat and simmer until the flavors meld together, about 5 minutes. Stir in the poblano pepper strips and cilantro, and cook for another 5 minutes. Remove from heat and let cool for about 10 minutes.
5. In a large bowl, beat the remaining lard with an electric mixer until light and creamy. Season with salt and continue beating for a few minutes. Gradually beat in the masa harina and baking powder until well combined. Slowly mix in the broth, 1/4 cup at a time, until the dough reaches a smooth, workable consistency similar to cookie dough – not too wet. To test if the masa is ready, drop a small ball into a glass of cold water. If it floats, it's ready; if it sinks, continue working the dough.
6. Choose one wide corn husk or two smaller ones. Spread about 2 tablespoons of the masa mixture onto the corn husk, leaving about 2 inches of space at the bottom and 1/4 inch at the top. Place 1 tablespoon of tomatillo sauce and a slice of Monterey Jack cheese in the center of the masa. Fold the sides of the husk over the filling, overlapping slightly. Fold the bottom of the husk up over the seam to enclose the tamale. Repeat with the remaining husks.
7. Insert a steamer into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Arrange the tamales in the steamer, open-side up. Cover and steam until the filling is heated through and separates easily from the husk, about 1 hour and 15 minutes. Let the tamales rest for 15 minutes before serving.

Nutrition

• Calories: 252 kcal
• Fat Content: 18 g
• Fiber Content: 4 g
• Sugar Content: 2 g
• Sodium Content: 198 mg
• Protein Content: 5 g
• Cholesterol Content: 23 mg
• Carbohydrate Content: 19 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g