Ingredients:

  • 4 cups (480 g) masa harina (corn flour for tamales)
  • 2 ½ cups (600 ml) warm chicken or vegetable broth
  • 1 ½ cups (340 g) unsalted butter, softened
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 large poblano peppers (about 12 oz / 350 g total)
  • 1 medium white onion, thinly sliced (about 1 cup / 150 g)
  • 2 tbsp vegetable oil
  • 1 cup (120 g) crumbled queso fresco or shredded Oaxaca cheese
  • ½ cup (120 ml) Mexican crema or sour cream
  • Salt and freshly ground black pepper, to taste
  • 20-24 dried corn husks (soaked in warm water for 30 minutes)

Instructions:

  1. Soak dried corn husks in warm water for 30 minutes until pliable. Drain and pat dry.
  2. Roast peppers over open flame or broiler until blistered and blackened. Steam in sealed bag for 10 minutes. Peel skins, remove seeds and veins, slice into strips.
  3. Heat vegetable oil in skillet over medium heat. Sauté sliced onions until translucent. Add poblano strips, season with salt and pepper, cook 2-3 minutes. Remove from heat, stir in Mexican crema, then set aside.
  4. In large bowl, beat softened butter until fluffy. In separate bowl, mix masa harina, baking powder, and salt. Gradually add warm broth to masa mixture, blending to smooth dough. Combine dough with butter and knead until light and fluffy. Dough is ready when it floats on water.
  5. Spread a thin layer (~3 tablespoons) of masa onto smooth side of soaked husk leaving edges clear. Spoon a line of rajas mixture down center and sprinkle cheese on top. Fold sides inward and fold bottom up to secure.
  6. Arrange tamales upright in steamer basket with open ends up. Cover with damp cloth and lid. Steam over boiling water for 1 to 1¼ hours. Check water level occasionally. Test doneness by peeling one tamal; masa should be firm and peel off husk easily.
  7. Let tamales rest 10 minutes before serving. Enjoy with salsa verde or favorite hot sauce.