Dinner · 120 min · mexican

Tamales de Rajas con Queso

A Mexican dinner built around masa harina and vegetable broth — on the table in 120 minutes. It is weeknight cooking that still hits your targets — 18 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Masa harina
• 3 cups Vegetable broth
• 1 cup Vegetable shortening
• 4 Poblano chiles
• 1/2 White onion
• 2 cups Oaxaca cheese
• 24 Corn husks
• 1 tbsp Baking powder

Steps

1. Soak the corn husks in hot water 30 minutes until completely pliable.
2. Char the poblanos directly over a flame until blackened all over, steam in a bag 10 minutes, then peel and cut into rajas, strips.
3. Sauté the rajas with sliced onion 5 minutes until soft and sweet.
4. Beat the shortening fluffy, then the masa, baking powder, salt, and warm broth into a soft, spreadable dough.
5. Spread masa on each husk, add rajas and cheese, and fold into packets.
6. Steam upright 60 to 75 minutes until the masa pulls cleanly from the husk. Rest 15 minutes before serving.

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