RECETA DE TAMALES DE RAJAS (receta de mi bisabuela) paso a paso 😋✔️💯 #tamales

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with lower fat.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more economical.

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and more affordable.

Cut the onion into julienne strips and the tomatoes into quarters.

In a skillet, heat enough oil to sauté the onions until transparent.

Add the tomatoes and cook for about 3 minutes until they soften.

Transfer the sautéed onions and tomatoes to a blender with the garlic, season with a bouillon cube, pepper, and salt, and blend for 15 seconds.

Reserve the sauce.

Slice the chiles cuaresmeños, remove the seeds, and sauté them in the same skillet with a little oil and a splash of water for about 3 minutes.

Soak the corn husks in warm water until softened.

In a bowl, beat the manteca de puerco until fluffy, then add the harina and gradually incorporate the water and salt until the dough floats in water, indicating it's ready.

Spread a layer of masa on the soaked corn husk, add a spoonful of the rajas, a piece of cheese, and a bit of the reserved sauce.

Fold the husk over the filling and place the tamales upright in a steamer with a layer of water at the bottom.

Cover the tamales with a cloth or plastic to trap steam and cook for 1 hour until the masa separates easily from the husk.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens