Tamales de Rajas con Queso 🥰 My Absolute Favorite! Recipe: - 6 cups masa harina ( tamal) - 2 cups lard or vegetable shortening - 5 to 5-1/4 cups warm chicken stock or vegetable broth - 2 teaspoons salt or more - 1 tablespoon baking powder - Pack of corn husks Filling: - 8 poblano peppers, roasted and peeled - 6-8 jalapeño peppers, roasted and peeled - Queso Oaxaca and Monterey Jack cheese Tip:I suggest adding 4 cups of warm broth first. Mix for 10-15 minutes and test the dough in room temperature water If it doesn’t float add 1/2 cup more and mix. And so on. Directions: 1. Soak corn husks overnight or in hot water for 2 hours before use. 2. Char the poblano and jalapeño peppers on a comal or under a broiler. Let them steam in a container or bag for 30 minutes, then remove burnt parts and cut them into strips. Set aside. 3. In a stand mixer or using a hand mixer, whip the lard or vegetable shortening on high for 5-10 minutes until slightly fluffy. 4. Add masa harina, salt, baking powder, and chicken stock. Mix on medium-high until the dough becomes light and fluffy, about 10 minutes. Taste the masa and check to see if you’d like more salt. 5. Test the masa by dropping a small piece into a cup of warm/room temperature water; if it floats, the masa is ready. If it doesn’t float then it needs more broth or more mixing. 6. Assemble the tamales: ensure corn husks are completely dry, then spread a spoonful of masa, add cheese and chile strips, then fold the tamal. 7. Prepare the steamer pot: add water and a couple of pennies (to indicate water levels). Use a tamal divider and line the bottom of the pot with corn husks before arranging the tamales. Cover them with more corn husks and a kitchen towel before placing the lid. 8. Steam the tamales for 1 hour. Afterward, check one to ensure the masa looks firm, not soggy. Let them sit for 10-15 minutes to set. 9. Enjoy your delicious tamales! - @homemade_always on December 9, 2023