Vegetarian Tamales with Roasted Corn and Rajas

Ingredients

• 4 cups Masa Harina
• 3 cups Vegetable Broth
• 1 cup Lard (or Vegetable Shortening)
• 1 tsp Baking Powder
• 2 cups Corn
• 3 large Poblano Peppers
• 1/2 medium Onion
• 8 oz Oaxaca Cheese
• 2 cloves Garlic
• 1 tbsp Epazote
• 24 count Corn Husks

Instructions

1. 1Place the 24 count Corn Husks in a large bowl and cover them completely with warm water. Let them soak for at least 30 minutes to make them pliable.
2. 2While the corn husks soak, place the 3 large Poblano Peppers directly on a gas burner set to medium-high heat, or under a broiler on high heat (around 500°F / 260°C). Cook the peppers, turning them occasionally, for 5 to 10 minutes until their skins are blackened and blistered all over. Transfer the charred poblano peppers to a bowl, cover it tightly with plastic wrap, and let them steam for 10 minutes. Once cooled, peel off the blackened skins, remove the seeds and stems, and dice the peppers into 1/2-inch pieces. Chop the 1/2 medium Onion and mince the 2 cloves Garlic. Combine the diced poblano peppers, chopped 1/2 medium Onion, and minced 2 cloves Garlic in a bowl.
3. 3In a large bowl, combine the roasted 2 cups Corn kernels, the prepared poblano, onion, and garlic mixture (rajas), the shredded 8 oz Oaxaca Cheese, and the chopped 1 tablespoon Epazote. Stir all the ingredients together until well mixed.
4. 4In a separate large bowl, whisk together the 4 cups Masa Harina and the 1 tsp Baking Powder. Gradually add the 3 cups Vegetable Broth and the 1 cup Lard (or Vegetable Shortening) to the dry ingredients, mixing thoroughly until a soft, cohesive dough forms. The dough should be moist but not sticky.
5. 5Take one soaked corn husk, with its shiny side facing up and the wider end towards you. Spread 2 to 3 tablespoons of the prepared masa dough in a thin, even layer over the wider half of the husk, leaving approximately a 1/2-inch border around the edges. Spoon 1 to 2 tablespoons of the corn and rajas filling onto the center of the masa dough.
6. 6Fold the corn husk in half lengthwise, bringing the sides together over the filling. Then, fold the empty, pointed end of the husk over the filled half to create a neat, enclosed package. Repeat this assembly and folding process with the remaining corn husks, masa dough, and filling until all ingredients are used.
7. 7Arrange the folded tamales upright in a steamer basket, ensuring they are not packed too tightly. Place the steamer basket into a large pot, adding enough water to the pot so it reaches just below the bottom of the steamer basket, making sure the tamales will not touch the water. Bring the water to a rolling boil over high heat (212°F / 100°C), then reduce the heat to medium-low to maintain a steady simmer. Cover the steamer tightly with a lid or foil and steam the tamales for 90 to 120 minutes. During steaming, check the water level periodically and add more boiling water if it runs low. The tamales are done when the masa is firm and easily pulls away from the corn husk when opened.

Substitutions

Related Guides