Tamales with Rajas in Banana Leaf

Name: Tamales with Rajas in Banana Leaf
Prep time: 80 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1/2 kilos masa dough; 1 cup chicken broth; 1 gram salt; 1/2 cups lard; 2 tablespoons baking powder; 1 cup chicken broth; 2 tablespoons vegetable oil; 1/4 onions, finely chopped; 1 clove garlic, finely chopped; 2 cups Poblano chile strips; 3/4 cups tomato purée; 1 teaspoon salt; 4 banana leaves, toasted; 1 cup Lala® panela cheese, in cubes

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

Published: 15-09-2016

Preparation

20 mins

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.