This recipe for Oaxacan tamales filled with poblano rajas is simply delicious. Easy to prepare and with an excellent consistency, wrapped in banana leaves. You can't miss them!
Knead the corn masa with chicken broth and salt until it is moist but not watery. Set aside.
Using a mixer, beat the lard until creamy and very shiny, about 5 minutes.
Gradually add the corn masa while continuing to beat and add the baking powder. Set aside.
For the filling, in a skillet over medium heat, heat the oil and cook the onion until transparent. Add the garlic and rajas and cook for a few more minutes.
Incorporate the tomato puree and cook for 5 minutes, stirring occasionally. Season with salt.
Assemble the tamales by filling the banana leaves with the tamal dough. Add some of the filling of rajas and cubes of Lala® panela cheese. Close and secure with a string made from the same leaf.
Place the tamales in a steamer with water and cook for about 1 hour or until the masa pulls away from the leaf when opened.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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