Tamales de Rajas y Requeson (Roasted Poblano Tamales) #SundaySupper

This week's #SundaySupper is Stuffed, Rolled, and Wrapped, hosted by kimchi MOM. Here in Mexico we have plenty of stuffed, rolled, and wrapped foods to choose from like tacos, gorditas, burritos, and enchiladas. The possibilities are endless. But honestly there was really only one thing I had in mind for this week's #SundaySupper theme...tamales! Tamales de Rajas con Requeson to be exact. Rajas are roasted poblano pepper strips, and requeson is like a Mexican ricotta cheese. Together they are a match made in heaven.

I know that the idea of making tamales from scratch can seem intimidating. If that's been the case for you, then this is the tamal recipe for you. Seriously, I don't think recipes for tamales can get any easier. (For easy to follow step-by-step instructions with photos on how to make tamales, see my recipe for Shredded Pork Tamales.) 

Tamales de Rajas con Requeson are a delicious meatless alternative for Lent.

Tamales de Rajas y Requeson

Ingredients:

• 12 to 15 fresh poblano peppers 
• 1 tablespoon olive oil 
• 1/2 medium onion, sliced 
• 2 cups requeson or crumbled queso fresco
• 4 cups masa harina (I use Maseca brand) 
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons salt
• 3/4 cup manteca (lard or shortening) 
• 3 cups chicken broth, warm 
• 24 large dried corn husks 

Directions:
Roast the poblano peppers on a comal or griddle, until the skin is completely charred. (You can also roast the peppers in your broiler.) Place the roasted poblano peppers in a plastic or paper bag; let set for 5 to 10 minutes. (This causes the peppers to sweat, making it much easier to remove the skin.) Remove the charred skin, seeds, and stems from the chiles. Cut into thin slices. 

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onion and chiles and saute for 5 minutes. Remove from heat and season with salt. Set filling aside until ready to use. 

In a large bowl, cover the corn husks with boiling water.  Cover and let set for about an hour or until the corn husks are soft and pliable. Rinse the corn husks with cold water to remove any dirt and residue.  Pat the corn husks with a kitchen towel until completely dry.  (Masa doesn't stick to wet corn husks.) 

Prepare the masa by combining the masa harina, baking powder, and salt in a medium bowl; set aside. In a large mixing bowl, cream the manteca (lard) with an electric mixer on medium-high speed until light and fluffy. (Light and fluffy manteca makes for light and fluffy tamales.)

With your electric mixer still on medium-high, beat in the masa harina, one cup at a time until no dry bits of masa harina are visible. (Mixture will be grainy.)  Reduce the electric mixer speed to low and stir in 3 cups of warm chicken broth until it has all been absorbed. Using your hands, press the mixture together to form a dough.

Spoon about 1/4 cup of masa (dough) onto each corn husk.  You could spread the masa with a spoon, but I think it's much easier to flatten it with your fingertips.  A good rule of thumb is to flatten the masa to about a 1/8-inch thickness across two-thirds of the corn husk, leaving a 1/4-inch space on one side and the top, and about a 3-inch space at the bottom. 

Spoon desired amount of roasted poblano strips and a heaping tablespoon of requeson (or queso fresco down the center of the masa. Starting at the 1/4-inch edge, gently fold your tamal in thirds, then tuck in the ends. (This is the easiest way to wrap tamales. The process will get easier with each tamal you make. Practice makes perfect!)  Place the tamales seam-side down on a large plate, until you've finished with all of the tamales.  

Fill the bottom of an 8 to 10-quart vaporera (tamal steamer) just to the bottom of the ridge where the steamer insert rests.  Place the insert inside the tamal steamer and arrange the tamales loosely so the steam can circulate.  Cover and cook over high heat for 10 minutes.  Reduce heat to low and continue to simmer for 45 minute to an hour. (If you don't own a tamal steamer, don't worry.  You can cook your tamales in an 8 quart pot on the stove with enough water around the tamales that comes up about 1/3 of the way.) Remove from heat and let sit for 10 to 15 minutes, uncovered, before serving. 

To serve, remove corn husks from tamales. Drizzle tamales with Mexican crema and/or your favorite salsa. (I topped mine w/ Chile de Molcajete.) Enjoy!

Yields 24 tamales

For more Stuffed, Rolled, and Wrapped recipes check out this week's #SundaySupper line-up:

Starters and Snacks

• Easy Apple Dumplings by Hezzi-D's Books and Cooks
• Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
• Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
• Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor's Adventures
• Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
• Eggy Rice Wraps by Jane's Adventures in Dinner
• Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
• Onigiri by Brunch With Joy
• Stuffed Shell Pierogies by Seduction in The Kitchen
• Scotch Eggs with Sriracha Dipping Sauce by Run DMT
• Celery Root and Lentil Lettuce Wraps with Yogurt-Garlic Dressing by The Wimpy Vegetarian
• Thai Peanut Stuffed Jalapenos by Healthy. Delicious.

Entrees and Mains

• Rouladen by The Not So Cheesy Kitchen
• Stracci di Antrodoco by Manu's Menu
• Eggplant Rollatini by MealDiva
• Grandma Katrinas' Russian Cabbage rolls (Golubtsy) by European Cutie
• Chicken Cordon Blue by The Foodie Army Wife
• Lunchroom Meatroll by MarocMama
• Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
• Chicken Taco Egg Rolls by Table for Seven
• Shrimp Tempura Rolls by Small Wallet, Big Appetite
• Herbed Stuffed Salmon by Nosh My Way
• Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
• Bademjan Shekam-por - Persian Stuffed Eggplant by Culinary Adventures with Camilla
• Southwest Breakfast Burrito by It's Yummi!
• Mascarpone Blueberry Stuffed French Toast by gotta get baked
• Korean-style Meaty Stuffed Potatoes by kimchi MOM
• Steak Smothered Burritos by Cookin' Mimi
• Strawberries and Cream Pancake Roll by Curious Cuisiniere
• Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
• Greek Rolled Meatloaf by Kudos Kitchen By Renee
• Shrimp Burritos Con Queso by Cooking On The Ranch
• Bee-Bim Bop Sushi Rolls by NinjaBaking.com
• Angel Hair Shrimp Lettuce Wraps by Family Foodie
• Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
• Zucchini Boats by Confessions of a Culinary Diva
• Girl's Camp Breakfast Burritos by Hot Momma's Kitchen Chaos
• Crab Louie Stuffed Chicken by Cindy's Recipes and Writings
• Rustic "Wrapped" Tart with Ramps by Delaware Girl Eats
• Potato Roll Stuffed with Ham and Cheese in Red Sause by Basic N Delicious
• Ham, Turkey and Cheddar Turnovers by Magnolia Days
• Crispy Chipotle Shrimp Burritos by Bobbi's Kozy Kitchen
• Caprese Stuffed Chicken Bread by Peanut Butter and Peppers
• Pizza Pockets by girlichef
• Ham and Cheese Crescent "Roll" Stromboli by Rants From My Crazy Kitchen
• Beef Wellington Braciole by Cupcakes & Kale Chips
• Greek Salad Wrap by The Messy Baker
• Herbed Venison Lettuce Wraps by Sue's Nutrition Buzz

All things Sweet

• Carrot Cake Cinnamon Rolls by Chocolate Moosey
• Chocolate Hazelnut Rugelach by Desserts Required
• Chocolate Cake Roll by That Skinny Chick Can Bake
• Cannoli Stuffed French Toast by Momma's Meals
• Lemon Poppyseed Swirl Cookies by What Smells So Good
• Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
• Raspberry and Mascarpone Stuffed French Toast by La Bella Vita Cucina
• Chocolate Chip Banana Sweet Rolls by Big Bear's Wife
• Orange Chocolate Swiss Roll by Noshing With The Nolands
• Salted Caramel Chocolate Cookies by Alida's Kitchen
• Flourless Peanut Butter and Jelly Cookies by Pies and Plots
• Sopapilla Cheesecake Puffs by The Weekend Gourmet

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