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3 cups masa harina (corn dough)<\/p>\n
1 \u00bd cups chicken or vegetable broth (adjust for consistency)<\/p>\n
1 cup vegetable oil or melted butter<\/p>\n
1 tsp baking powder<\/p>\n
1 tsp salt<\/p>\n
3 cups shredded cheese (Oaxaca, mozzarella, or a blend)<\/p>\n
1-2 roasted poblano peppers, sliced into strips<\/p>\n
1 medium onion, sliced thinly<\/p>\n
1 cup green chile (or roasted poblano, optional)<\/p>\n
Corn husks for wrapping (soaked in water for 30 minutes)<\/p>\n
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In a large bowl, combine the masa harina, salt, and baking powder.<\/p>\n
Add the vegetable oil or melted butter and gradually mix in the broth, stirring until a soft dough forms. The masa should be smooth and pliable.<\/p>\n
Set the masa aside and prepare the filling. Slice the roasted poblano peppers into strips and chop the onions.<\/p>\n
Lay a soaked corn husk flat on your surface. Spread a spoonful of masa on the husk, leaving space on both sides and the bottom.<\/p>\n
Add a few strips of roasted poblano peppers, some chopped onion, and a generous amount of cheese in the center.<\/p>\n
Carefully fold the sides of the husk toward the center and fold the bottom up to close the tamale.<\/p>\n
Steam the tamales in a large pot with a steamer basket, covering with a clean towel or extra husks to prevent steam from escaping. Steam for 1 to 1 \u00bd hours, or until the masa pulls away from the husk and the tamale is cooked through.<\/p>\n
Let the tamales rest for about 10 minutes before serving.<\/p>\n
Enjoy your delicious Tamales de Rajas con Queso! \ud83c\udf2e\ud83e\uddc0<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Ingredients: 3 cups masa harina (corn dough) 1 \u00bd cups chicken or vegetable broth (adjust for consistency) 1 cup vegetable oil or melted butter 1 tsp baking powder 1 tsp salt 3 cups shredded cheese (Oaxaca, mozzarella, or a blend) 1-2 roasted poblano peppers, sliced into strips 1 medium onion, sliced thinly 1 cup green […]<\/p>\n","protected":false},"author":1,"featured_media":5975,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5973","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5973","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5973"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5973\/revisions"}],"predecessor-version":[{"id":5976,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5973\/revisions\/5976"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/5975"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}