Tamales de Rajas con Queso

Ingredients

• dried corn husks24, plus extras for tearing into ties
• masa harina (for tamales)4 cups
• warm vegetable broth3 cups
• lard or vegetable shortening1.25 cups
• baking powder1.5 tsp
• fine sea salt2 tsp
• poblano chiles6 large
• Oaxaca cheese12 oz, pulled into strips
• white onion1, thinly sliced
• salsa verde, for serving1 cup

Steps

1. 1

   Soak the corn husks.

   Submerge the corn husks in a large bowl of hot water and weight them down with a plate. Soak until pliable, at least 30 minutes.

2. 2

   Char and prepare the poblanos.

   Char the poblanos directly over a gas flame or under a broiler, turning, until blackened all over. Steam in a covered bowl for 10 minutes, then peel, seed, and slice into thin strips (rajas).

3. 3

   Beat the lard until fluffy.

   In a large bowl, beat the lard with an electric mixer on high until light, fluffy, and almost white, about 5 minutes. This is what makes tamales tender.

4. 4

   Make the masa dough.

   In another bowl, whisk together masa harina, baking powder, and salt. Add to the whipped lard alternately with the warm broth, beating until you have a soft, spreadable dough.

5. 5

   Drain husks and prepare ties.

   Drain the corn husks and pat dry. Tear a few into long thin strips to use as ties.

6. 6

   Assemble each tamale.

   For each tamale: lay a husk smooth-side up. Spread about 3 tbsp of masa into a 4-inch square in the center, leaving the pointed end bare. Lay 2 strips of poblano, a few onion slices, and a strip of Oaxaca cheese down the middle.

7. 7

   Fold and tie the tamales.

   Fold the long sides of the husk over the filling so the masa encloses it, then fold the pointed bottom up. Leave the top open. Tie around the middle with a husk strip if desired.

8. 8

   Arrange tamales in steamer basket.

   Stand the tamales upright, open-end up, in a steamer basket over simmering water. Pack snugly so they support each other. Cover with leftover husks and a damp towel, then the lid.

9. 9

   Steam tamales for 75 to 90 minutes.

   Steam over medium heat for 75 to 90 minutes, checking the water level every 20 minutes and topping up with boiling water as needed.

10. 10

    Check doneness and serve.

    A tamale is done when the husk peels away cleanly from the masa with no sticking. Let rest 10 minutes — they firm as they cool. Serve with salsa verde.