Tamales de Rajas
Tamales de Rajas
Ingredients
For the Tamales
- 24 dried corn husks
- 3 pounds masa preparada
- 1 cup warm chicken broth, (for vegetarian, use warm vegetable broth)
- 1 tablespoon chicken bouillon, (for vegetarian, use vegetable bouillon)
- 1 1/2 cups pickled carrots and jalapeños, sliced (rajas)
- 1 1/2 cups Monterey Jack cheese, shredded
Instructions
- 1
Begin by preparing the corn husks. Place the dried corn husks in a large bowl. Pour enough warm water over them to ensure they are fully submerged. Use a heavy object, such as a pitcher or a plate, to weigh them down and keep them under water. Allow the husks to soak for at least 2 hours, or until pliable.
⏱️ 5 min
- 2
After soaking, remove the husks from the water. Carefully clean off any 'hairs' or 'gunk' from each husk. Squeeze out any excess water. Layer the cleaned husks between paper towels, roll them up, and place them in a strainer to drain for another 2 hours. This step is crucial to ensure the husks are dry enough to prevent the masa from sticking.
⏱️ 15 min
- 3
While the husks are draining, prepare the masa. In a small bowl, dissolve the 1 tablespoon of chicken bouillon (or vegetable bouillon for a vegetarian option) into the 1 cup of warm chicken broth (or vegetable broth).
⏱️ 2 min
- 4
Add the bouillon-infused broth to the masa preparada. Using a hand mixer or a stand mixer with a paddle attachment, mix the masa thoroughly until it is light, fluffy, and has a spreadable consistency. It should resemble a soft dough.
⏱️ 10 min
- 5
Begin assembling the tamales. Take one prepared corn husk and lay it flat on a clean surface with the wider end facing you. Spread a thin, even layer of masa onto the smooth, shiny side of the husk, leaving about 1 inch clear at the wider end and 2-3 inches clear at the tapered end. A spatula or bench scraper works well for this.
⏱️ 15 min
- 6
Place a small portion (about 1 tablespoon) of the sliced pickled carrots and jalapeños (rajas) in the center of the masa. Top the rajas with a generous pinch of shredded Monterey Jack cheese.
⏱️ 15 min
- 7
Fold the long sides of the corn husk inward over the filling, overlapping them slightly. Then, fold the bottom (wider) flap of the husk upwards to completely enclose the tamale. Do not overstuff, as this can make folding difficult and cause the tamales to open during steaming. Repeat this process for all remaining masa, filling, and husks.
⏱️ 15 min
- 8
Prepare your steamer. Place a few clean, extra corn husks at the bottom of a large steamer pot, on top of the steamer insert (above the water level). This helps protect the tamales from direct steam and adds flavor.
⏱️ 2 min
- 9
Arrange the assembled tamales vertically in the steamer, packing them 'nice and snug' to help them hold their shape. If you have any tamales that are particularly large or seem less secure, you can wrap them loosely in aluminum foil before placing them in the steamer. Do not pack them too tightly, as steam needs to circulate.
⏱️ 5 min
- 10
Cover the tamales with additional clean corn husks, then place a clean kitchen towel or a sheet of parchment paper over the husks. This helps to trap steam and moisture. Place the lid securely on the steamer pot.
⏱️ 1 min
- 11
Bring the water in the steamer to a rolling boil over high heat. Once boiling, reduce the heat to medium-low to maintain a steady simmer. Steam the tamales for approximately 2 hours. Check the water level periodically and add more hot water if needed to prevent the pot from boiling dry.
⏱️ 120 min
- 12
To check for doneness, carefully remove one tamale. The masa should pull away cleanly from the corn husk. If it sticks, steam for another 15-30 minutes. Once cooked, turn off the heat and let the tamales rest in the covered steamer for an additional 30 to 40 minutes. This allows them to firm up and become even more flavorful.
⏱️ 40 min
- 13
Serve the Tamales de Rajas hot. Carefully unwrap them and enjoy the spicy, cheesy goodness!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tamales de Rajas
Ingredients
For the Tamales
- 24 dried corn husks
- 3 pounds masa preparada
- 1 cup warm chicken broth, (for vegetarian, use warm vegetable broth)
- 1 tablespoon chicken bouillon, (for vegetarian, use vegetable bouillon)
- 1 1/2 cups pickled carrots and jalapeños, sliced (rajas)
- 1 1/2 cups Monterey Jack cheese, shredded
Instructions
- 1
Begin by preparing the corn husks. Place the dried corn husks in a large bowl. Pour enough warm water over them to ensure they are fully submerged. Use a heavy object, such as a pitcher or a plate, to weigh them down and keep them under water. Allow the husks to soak for at least 2 hours, or until pliable.
⏱️ 5 min - 2
After soaking, remove the husks from the water. Carefully clean off any 'hairs' or 'gunk' from each husk. Squeeze out any excess water. Layer the cleaned husks between paper towels, roll them up, and place them in a strainer to drain for another 2 hours. This step is crucial to ensure the husks are dry enough to prevent the masa from sticking.
⏱️ 15 min - 3
While the husks are draining, prepare the masa. In a small bowl, dissolve the 1 tablespoon of chicken bouillon (or vegetable bouillon for a vegetarian option) into the 1 cup of warm chicken broth (or vegetable broth).
⏱️ 2 min - 4
Add the bouillon-infused broth to the masa preparada. Using a hand mixer or a stand mixer with a paddle attachment, mix the masa thoroughly until it is light, fluffy, and has a spreadable consistency. It should resemble a soft dough.
⏱️ 10 min - 5
Begin assembling the tamales. Take one prepared corn husk and lay it flat on a clean surface with the wider end facing you. Spread a thin, even layer of masa onto the smooth, shiny side of the husk, leaving about 1 inch clear at the wider end and 2-3 inches clear at the tapered end. A spatula or bench scraper works well for this.
⏱️ 15 min - 6
Place a small portion (about 1 tablespoon) of the sliced pickled carrots and jalapeños (rajas) in the center of the masa. Top the rajas with a generous pinch of shredded Monterey Jack cheese.
⏱️ 15 min - 7
Fold the long sides of the corn husk inward over the filling, overlapping them slightly. Then, fold the bottom (wider) flap of the husk upwards to completely enclose the tamale. Do not overstuff, as this can make folding difficult and cause the tamales to open during steaming. Repeat this process for all remaining masa, filling, and husks.
⏱️ 15 min - 8
Prepare your steamer. Place a few clean, extra corn husks at the bottom of a large steamer pot, on top of the steamer insert (above the water level). This helps protect the tamales from direct steam and adds flavor.
⏱️ 2 min - 9
Arrange the assembled tamales vertically in the steamer, packing them 'nice and snug' to help them hold their shape. If you have any tamales that are particularly large or seem less secure, you can wrap them loosely in aluminum foil before placing them in the steamer. Do not pack them too tightly, as steam needs to circulate.
⏱️ 5 min - 10
Cover the tamales with additional clean corn husks, then place a clean kitchen towel or a sheet of parchment paper over the husks. This helps to trap steam and moisture. Place the lid securely on the steamer pot.
⏱️ 1 min - 11
Bring the water in the steamer to a rolling boil over high heat. Once boiling, reduce the heat to medium-low to maintain a steady simmer. Steam the tamales for approximately 2 hours. Check the water level periodically and add more hot water if needed to prevent the pot from boiling dry.
⏱️ 120 min - 12
To check for doneness, carefully remove one tamale. The masa should pull away cleanly from the corn husk. If it sticks, steam for another 15-30 minutes. Once cooked, turn off the heat and let the tamales rest in the covered steamer for an additional 30 to 40 minutes. This allows them to firm up and become even more flavorful.
⏱️ 40 min - 13
Serve the Tamales de Rajas hot. Carefully unwrap them and enjoy the spicy, cheesy goodness!
⏱️ 1 min