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Loading...A beloved Mexican comfort food featuring tender steamed corn masa pockets filled with smoky roasted poblano pepper strips (rajas) and melted stretchy Oaxaca cheese. These tamales are wrapped in pliable dried corn husks and steamed until the masa is fluffy and the cheese turns irresistibly gooey.
Prep Time40 mins
Cook Time70 mins
Total Time110 mins
Servings4
Yield8 tamales (4 servings)
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 28 gFat
- 12 gSaturated Fat
- 42 gCarbs
- 5 gFiber
- 3 gSugar
- 16 gProtein
- 620 mgSodium
- 380 mgPotassium
- 280 mgCalcium
- 3 mgIron
- 45 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the masa dough
- 2 cups masa harina
- 1 1/2 cups warm chicken or vegetable broth
- 1/2 cup lard or vegetable shortening, softened
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 1 tablespoon granulated garlic powder (optional)
For the poblano and cheese filling
- 5 medium poblano peppers
- 1 tablespoon vegetable oil
- 1 medium white onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried Mexican oregano
- 8 ounces Oaxaca or Chihuahua cheese, torn into thin strips
- Salt and freshly ground black pepper, to taste
For assembling
- 18 to 20 dried corn husks
- 2 cups water (for the steamer)
Directions
- Place the dried corn husks in a large bowl, cover with hot water, and soak for at least 30 minutes until pliable; weigh them down with a plate to keep submerged.
- While the husks soak, roast the poblanos directly over a gas flame or under a high broiler until the skin is charred and blackened on all sides, about 8 minutes. Transfer to a covered bowl to steam for 10 minutes, then peel off the skins, remove the stems and seeds, and cut into 1/2-inch-wide strips (rajas).
- Heat the oil in a skillet over medium heat, add the sliced onion and cook until softened and lightly golden, about 5 minutes. Stir in the garlic and oregano and cook 1 minute more. Add the poblano strips, season with salt and pepper, and sauté for 3 minutes; remove from heat and let cool slightly.
- Make the masa: beat the lard in a stand mixer on medium for 2 minutes until fluffy. Add the masa harina, baking powder, salt, and garlic powder, then slowly pour in the warm broth while mixing on low. Increase speed to medium and beat for 4 to 5 minutes until the dough is light, spongy, and holds together when pressed (a small ball dropped in cold water should float).
- Drain the corn husks and pat dry. Lay a husk flat with the wide end toward you; spread about 3 tablespoons of masa in a thin even layer over the upper two-thirds of the husk, leaving a 1/2-inch border. Spoon 1 to 2 tablespoons of the poblano-cheese filling down the center.
- Fold the sides of the husk over the filling to overlap, then fold up the narrow bottom end to create a sealed rectangular packet. Repeat with remaining husks, masa, and filling.
- Stand the tamales upright (open end up) in a steamer basket lined with extra husks; pack them snugly but not too tightly. Pour water into the pot just below the basket, cover with a tight lid, and steam over medium heat for 60 to 70 minutes, checking the water level every 20 minutes and adding more hot water if needed.
- Test for doneness: the masa should pull away cleanly from the husk and feel firm yet springy. Let the tamales rest in the covered pot for 10 minutes before serving, then unwrap and top with extra rajas and crumbled queso fresco if desired.
Cook’s Notes
- Always soak corn husks in very hot water for at least 30 minutes; brittle husks will crack when folding.
- For fluffier tamales, beat the masa until a small piece floats in a cup of cold water before assembling.
- Use freshly roasted poblanos for the best smoky depth; canned fire-roasted peppers can be substituted in a pinch.
- Save the leftover steaming broth or a few extra husks to refresh tamales when reheating them the next day.
