Poblano and Cheese Tamales (Tamales de Rajas con Queso)

Follow our step-by-step guide on how to make Poblano and Cheese Tamales (Tamales de Rajas con Queso).

1. Step 1

   To start your tamale-making adventure, soak the corn husks in a large bowl filled with boiling water for about 30 to 60 minutes.

2. Step 2

   This will soften them, making them easier to work with.

3. Step 3

   Once they’re pliable, drain the husks and lay them flat on your work surface.

4. Step 4

   To keep them moist while you prepare the filling, cover them with a damp towel.

5. Step 5

   While the husks are soaking, it’s time to fire up your grill.

6. Step 6

   Preheat a cast iron grill pan or griddle over high heat.

7. Step 7

   Place the poblano peppers in a single layer on a foil-lined pan and grill them until their skins are beautifully blackened, which should take around 3 to 5 minutes.

8. Step 8

   Remember to turn them occasionally for even roasting.

9. Step 9

   Once they’re charred, transfer the peppers to a resealable plastic bag and let them steam for about 10 to 15 minutes.

10. Step 10

    This steaming process will make peeling the skins a breeze.

11. Step 11

    After they’ve cooled, peel off the skins, remove the seeds, and slice the peppers into strips.

12. Step 12

    Next, let’s make a vibrant tomatillo sauce.

13. Step 13

    In a medium pot, add the tomatillos and cover them with water.

14. Step 14

    Bring the pot to a boil and cook until the tomatillos change color, which should take about 5 minutes.

15. Step 15

    Drain them and blend until smooth, then set your delicious tomatillo sauce aside.

16. Step 16

    Now, in a large pot, heat 1 tablespoon of lard over medium heat.

17. Step 17

    Add the chopped onion and sauté until it’s soft and translucent, about 5 minutes.

18. Step 18

    Stir in the blended tomatillos, seasoning with a pinch of salt and pepper.

19. Step 19

    Bring this mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.

20. Step 20

    Add the poblano strips and a handful of fresh cilantro, cooking for an additional 5 minutes.

21. Step 21

    Once done, remove the pot from heat and let it cool for about 10 minutes.

22. Step 22

    While the filling cools, let’s prepare the masa dough.

23. Step 23

    In a large bowl, beat the remaining lard with an electric mixer until it’s creamy.

24. Step 24

    Season it with a bit of salt, then gradually mix in the masa harina and baking powder until everything is well combined.

25. Step 25

    Slowly add the chicken broth, 1/4 cup at a time, until the dough reaches a smooth, workable consistency, similar to cookie dough.

26. Step 26

    To check if it’s ready, drop a small ball of masa into a glass of cold water; if it floats, you’re good to go! Now, take one wide corn husk or two smaller ones.

27. Step 27

    Spread about 2 tablespoons of the masa mixture onto the husk, leaving 2 inches from the bottom and about 1/4 inch from the top.

28. Step 28

    In the center, add 1 tablespoon of your tomatillo sauce and a slice of Monterey Jack cheese.

29. Step 29

    Fold the sides of the husk over the filling, then fold the bottom up to secure your tamale.

30. Step 30

    Repeat this process with the remaining husks and filling until you have a delightful batch ready to steam.

31. Step 31

    For the final step, place a steamer insert into a large saucepan and fill it with water just below the bottom of the insert.

32. Step 32

    Bring the water to a boil, then arrange the tamales upright in the steamer, open-side up.

33. Step 33

    Cover and steam for about 1 hour and 15 minutes, or until the filling is heated through and separates easily from the husk.

34. Step 34

    Once they’re done, let the tamales rest for 15 minutes before serving.

35. Step 35

    Enjoy the fruits of your labor with family and friends, and savor the delicious flavors of your homemade tamales!.