🌽 Ingredients (for ~12 tamales)
For the Masa:
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2 cups masa harina (corn flour for tamales)
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1 ½ cups warm chicken or vegetable broth
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½ cup vegetable oil or melted lard
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1 tsp baking powder
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½ tsp salt
For the Filling:
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4–5 roasted poblano peppers, peeled, seeded, and sliced into strips
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1 ½ cups cheese (queso fresco, Oaxaca, or mozzarella), cut into small strips or cubes
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Optional: 1 small onion, thinly sliced and sautéed
Other:
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Corn husks, soaked in warm water for 30 minutes
🥣 Instructions
1. Prepare the Masa
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In a bowl, combine masa harina, salt, and baking powder.
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Add oil (or lard) and mix well.
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Gradually add warm broth until masa is soft, spreadable, and holds its shape.
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Optional test: Drop a small piece of masa into cold water — if it floats, it’s ready.
2. Prepare the Filling
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Roast poblano peppers over a gas flame or under the broiler until charred.
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Peel off the skin, remove seeds, and slice into strips.
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Mix with cheese (and sautéed onion if using).
3. Assemble the Tamales
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Take a soaked corn husk and spread ~2 tablespoons of masa in the center, leaving edges free.
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Place a few strips of peppers and cheese in the middle.
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Fold the sides of the husk over the filling, then fold the bottom up.
4. Steam the Tamales
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Place tamales upright in a steamer basket.
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Cover with a damp cloth or extra husks.
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Steam over boiling water for about 1–1.5 hours, checking occasionally.
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Tamales are done when masa separates easily from the husk.
🍴 Serving Suggestions
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Serve with salsa verde or roja
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Accompany with crema (Mexican sour cream) or guacamole
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Enjoy hot for breakfast, lunch, or dinner
If you want, I can also provide a quick 30-minute shortcut version using store-bought masa and pre-roasted peppers — perfect when you don’t have hours to steam.
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