Tamales with Rajas & Queso:
30 each corn husks
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2 cups lard or vegetable shortening
2 teaspoons baking powder
6 cups masa harina
1 tablespoon and 1 teaspoon kosher salt
5-6 cups chicken broth, kept warm
8-10 poblanos, roasted, skin removed, seeded, cut into large cuts
Your favorite oaxaca or good melting cheese (about 3 pounds)
For serving:
Your favorite salsa verde
Mexican crema, for drizzling
Soak the corn husks in hot water for at least 10 minutes.
Using a stand mixer with a whisk attachment, whip the lard on high until it’s light and very fluffy.
Add the baking powder then masa harina until fully incorporated.
Slowly add 5 cups of warm broth, mixing until it is cohesive.
The masa should feel hydrated and soft and airy, spreadable. If it’s not, add a little additional chicken stock a spoonful at a time, as needed.
Taste for seasoning. Wring out the corn husks, pat dry.
Arrange the husk so the wide end is closest to you and the smooth side is facing up. Using a spoon, spread a thin layer of masa from side to side, leaving the narrow end covered.
Use 2 ounces of masa per tamale. Add your favorite fillings to the center, about 1-2 ounces filling. Fold one side of the husk in, and then the other. Fold the bottom towards the top.
Fill the bottom of a pot with a steamer basket with water. Place the tamales upright in the basket and cover for about 90 minutes on high heat. Allow to rest before serving. Serve drizzled with your favorite toppings.