Tamales with Rajas in Banana Leaf

Cocina Lala®
Cocina Lala®
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!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1/2 kilos masa dough 1/2 kilos masa dough
  • 1 cup chicken broth 1 cup chicken broth
  • 1 gram salt 1 gram salt
  • 1/2 cups lard 1/2 cups lard
  • 2 tablespoons baking powder 2 tablespoons baking powder
  • 1 cup chicken broth 1 cup chicken broth
  • 2 tablespoons oil 2 tablespoons oil
  • 1/4 onions, finely chopped 1/4 onions, finely chopped
  • 1 clove garlic, finely chopped 1 clove garlic, finely chopped
  • 2 cups Poblano chile strips
  • 3/4 cups tomato purée 3/4 cups tomato purée
  • 1 teaspoon salt 1 teaspoon salt
  • 4 banana leaves, toasted 4 banana leaves, toasted
  • 1 cup Lala® panela cheese, in cubes 1 cup Lala® panela cheese, in cubes
Preparation
20 mins
1h
Low
  • 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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