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Tamales de Rajas (Chile and Tomato Tamales)

A home-style Tamales de Rajas (Chile and Tomato Tamales) made with Prepared Masa Or Coarse Masa Harina, Baking Powder, Plus Lard, Salt, and Warm Chicken Stock. Serves 14. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 lb
• 2 tsp
• 1 cup
• 2 tsp
• 7 tbsp

Method (preview)

1. 1

   If using prepared masa, break up in a large bowl.

2. 2

   Mix well and allow to sit 15 minutes. Add the baking powder to either dough and mix it well.

3. 3

   Add the lard if it is fresh (soft).

4. 4

   If the lard is the block type, whip it as much as possible to get it light, then add it to the masa.

5. 5

   Mix in the lard well by hand or electric mixer.

6. 6

   Add salt to the warm stock and add to the dough, stirring well.

7. 7

   Taste and add more salt if necessary. You should be able to taste the salt, but it should not be salty.

8. 8

   Whip the masa well until light.

9. 9

   1/2 tablespoon lard, sunflower oil, or vegetable oil 1 1/2 medium white onions, halved and thinly sliced 3 chiles de agua or 4-5 jalapenos, roasted, peeled, seeded, deveined and cut into strips 2 medium or 8-10 plum tomatoes, cut into chunks 3 garlic cloves, finely chopped

10. 10

    Heat the oil in a large saute pan. Add the onions and saute until translucent.

11. 11

    Add the chiles, tomatoes, garlic, salt and pepper and cook through, about 10 minutes. Allow to cool.

12. 12

    Tear 3 or 4 corn husks into strips.

13. 13

    Repeat to make 12 ties.

14. 14

    Keep them in warm water.

15. 15

    Blot the soaked cornhusks dry.

16. 16

    Put one in your hand and spread a spoonful of masa in a rectangle toward the wider end of the husk, leaving about 1/2 of husk empty.

17. 17

    Spoon on 2 tablespoons of filling and then 2 pieces of chicken or pork.

18. 18

    Lay the tamale on the table horizontally and join the two long edges of the husk and roll up until firm.

19. 19

    The filling should be enclosed.

20. 20

    Fold the thin side over the fat-filled end to double it.

21. 21

    Secure it with the ties made of shredded husks.

22. 22

    Repeat with the rest of the masa.

23. 23

    Fill a steamer with salted water to the level of the rack. Cover rack with extra cornhusks, and fill the steamer with the tamales.

24. 24

    Cover and weight the lid to keep it snugly closed.

25. 25

    Steam over a slow rolling boil for 45 minutes to 1 hour, or until the tamale separates easily from the husk.