Name: Ricotta and Rajas Tamales
Prep time: 50 min
Cook time: 30 min
Yield: 6
Cuisine: Internacional
Ingredients: 3 tablespoons vegetable oil, for the filling; 1/4 white onions, sliced for the filling; 1 cup cuaresmeño chile, in strips and seedless, for the filling; 1 cup button mushrooms, in quarters for the filling; salt, for the filling; pepper, for the filling; 1 package corn husks; water, warm; 1 1/2 cups requesón; 1/4 cups rice flour, for the ricotta mixture; 1 teaspoon garlic powder, for the ricotta mixture; 1/2 cups yellow corn kernels, for the ricotta mixture; 3 tablespoons epazote, finely chopped for the ricotta mixture; salt, for the ricotta mixture; pepper, for the ricotta mixture

Preparation

20 mins

30 mins

Low

In a pan with hot oil, sauté the onion over medium heat, add the cuaresmeño strips and mushrooms; season with salt and pepper. Cook for 5 minutes. Set aside. Soak the tamale leaf in warm water for 5 minutes, drain, and set aside.