TAMALES DE RAJAS RECIPES

Steps:

• Place corn husks into a large bowl and cover with warm water. Soak while you continue with the recipe (read note 1).
• Prepare your steamer or a large stock pot with a steamer basket. Fill the pot with water just before it touch the basket.
• Roast green peppers
• Make the dough
• Make the tamales
• Cook (steam)

Steps:

• Soak The Corn Husks For The Tamales: Bring a medium pot or a teakettle filled with water to a boil and add corn husks to a large bowl or baking dish. Cover the husks with hot water and top with a teakettle or pan to help the husks stay submerged. Soak the husks for at least 30 minutes or until they bend easily without breaking. Tear one or two husks lengthwise to create 1/4-inch wide strips to use for tying the tamales.
• Make The Tamale Dough: Bring 3 cups of the water or broth to a boil in a medium saucepan. Place the 3 cups of masa harina in a bowl, then pour in the water and stir to combine. Set the masa aside to hydrate, about 15 minutes. Once the masa is hydrated, combine the 8 ounces of shortening, butter, or oil with the baking powder and salt in a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes. (If you use oil, it will not get fluffy, FYI). Turn off the mixer, scrape down the inside of the bowl with a spatula. Restart the mixer and add the hydrated masa one handful at a time until it's all added, about 3 to 5 minutes more. (It will look like whipped hummus when you're finished.) Set the dough aside for 30 minutes to rest before using.  Meanwhile, make the Poblano Chile Rajas if you haven't already. 
• Assemble The Tamales: To start making the tamales, wipe each corn husk dry with a towel. Working with one husk at a time, place it lengthwise with the wider end toward you and the tapered end pointing away from you.  Place 3 tablespoons to 1/4 cup of the masa dough in the middle of the husk. Using a large spoon, a pastry scraper, or a masa spreader, spread the mixture into a thin rectangle about 3 inches wide and 4 inches long. Add one strip of the cheese to the middle of the masa rectangle, then place a small spoonful of the rajas filling (maximum 1 tablespoon) just on top of the cheese.  Fold the husk so that the two long edges of masa touch and then close it (similar to the way you would for rolling sushi), pulling the clean side over the other clean side and roll tightly to secure. Fold the long tail of corn husk that is empty up over the filled corn husk, then tie ends of tamale shut with husk strips. Repeat process to make 24 tamales. 
• Cook The Tamales: Use a tamale steamer or a steamer insert set inside a large stockpot and add water to just below the bottom of the steamer insert (make sure the water doesn't touch the bottom of the insert). Cover and bring water to a boil.  Arrange tamales in the pot upright, leaning against one another. Cover and steam until dough is slightly firm to touch and separates easily from the husk, adding more water to the pot as necessary about 50 to 60 minutes. Turn off the heat then let the tamales steam for at least 10 minutes more before serving. Serve unwrapped tamales garnished with salsa verde, crema, crumbled cheese, or even pickled onions.