Name: Tamales with Roasted Poblano Strips (Tamales de Rajas)
Yield: Makes 1 dozen
Cuisine: Spanish
Ingredients: 1 tablespoon dried epazote (see Note); 2 garlic cloves, slivered; 1 medium white onion, thinly sliced; 4 poblano peppers (see Note); 2 tablespoons canola oil, plus more for rubbing the peppers; 1 cup heavy cream; 1 cup grated Jack cheese; ¼ cup lard or vegetable shortening; 2 teaspoons salt, plus more to taste; 2 cups masa harina (see Note); 1½ cups warm Chicken Broth; 8-ounce package dried cornhusks; Freshly ground black pepper

Preparation info

Makes
1 dozen

Difficulty
Medium

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

Rajas means “strips” in Spanish, and generally refers to roasted poblano peppers cut into strips in the Mexican kitchen. The peppers are the star of this tamale because there is no meat in the filling. Rajas are eaten in many different ways, most often as an accompaniment to a grilled steak or as a side component to a dish.