Ingredients Jump to Instructions ↓

  1. Tamales de Rajas (Chile and Tomato Tamales)

  2. 14 tamales

  3. 1 1/2 pounds prepared masa, or 2 2/3 cups coarse masa harina

  4. 2 teaspoons baking powder

  5. 1 cup plus 2 tablespoons lard

  6. 2 teaspoons salt, or to taste

  7. 7 tablespoons warm chicken stock

  8. If using prepared masa, break up in a large bowl. If using masa

  9. 1 1/2 cups plus 3 tablespoons

  10. warm water.

  11. Mix well and allow to sit 15 minutes. Add the baking powder to

  12. either dough and mix it well.

  13. Add the lard if it is fresh (soft). If the lard is the block type,

  14. whip it as much as possible to get it light, then add it to the

  15. masa. Mix in the lard well by hand or electric mixer.

  16. Add salt to the warm stock and add to the dough, stirring well.

  17. Taste and add more salt if necessary. You should be able to taste

  18. the salt, but it should not be salty.

  19. Whip the masa well until light.

  20. 1/2 tablespoon lard, sunflower oil, or vegetable oil

  21. 1 1/2 medium white onions, halved and thinly sliced

  22. 3 chiles de agua or 4-5 jalapenos, roasted, peeled, seeded, deveined and cut into strips

  23. 2 medium or 8-10 plum tomatoes, cut into chunks

  24. 3 garlic cloves, finely chopped

  25. Salt and pepper

  26. Heat the oil in a large saute pan. Add the onions and saute until

  27. translucent.

  28. Add the chiles, tomatoes, garlic, salt and pepper and cook through,

  29. about 10 minutes. Allow to cool.

  30. 1 package (about 6 ounces) cornhusks, soaked

  31. 1/2 hour in water to soften

  32. 1 1/2 cups shredded cooked chicken or pork

  33. Tear 3 or 4 corn husks into strips. Tie two strips together and knot them at one end to make an extra long tamale tie. Repeat to

  34. make 12 ties. Keep them in warm water.

  35. Blot the soaked cornhusks dry. Put one in your hand and spread a

  36. spoonful of masa in a rectangle toward the wider end of the husk,

  37. leaving about 1/2 of husk empty.

  38. 2 tablespoons of filling and then

  39. 2 pieces of chicken or pork.

  40. Lay the tamale on the table horizontally and join the two long edges

  41. of the husk and roll up until firm. The filling should be enclosed.

  42. Fold the thin side over the fat-filled end to double it. Secure it

  43. with the ties made of shredded husks. Repeat with the rest of the

  44. masa.

  45. Fill a steamer with salted water to the level of the rack. Cover

  46. rack with extra cornhusks, and fill the steamer with the tamales.

  47. Cover and weight the lid to keep it snugly closed.

  48. 45 minutes to

  49. 1 hour, or until

  50. the tamale separates easily from the husk.


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