But I'd also be willing to do so for a tlayuda, a memela, and definitely for tamales. The bottom line is I L-O-V-E all the traditional Mexican street foods because, well, what's not to love?!?
But I also cook those classics at home whenever I have time. And for tamales, I lean into the Mexican tradition of a tamalada, invite friends over, and make it a full-on party!
One must-make during such parties are these Rajas Tamales With Oaxacan Cheese. This classic tamale is found throughout central Mexico, and you see variations on it as you travel about.
We filled it with charred poblano peppers, caramelized onions, a good dose of earthy Mexican oregano, and melty Oaxacan cheese for our version.
It's pretty much a vegetarian tamale, except the only thing is that the dough for traditional tamales is usually made using lard. One simple switch -- make it with shortening instead! -- and you have a 100% vegetarian tamal.
Just a few things you should know before making them.
First off, making tamales requires time, so don't try to rush this recipe. The good news is that they last a long time, so you could double or triple this recipe, make a ton, and gift or freeze them for later!
Second of all, you could make the dough with coconut oil, vegetable oil, or room temperature butter; however, I encourage you to pull out the shortening as they make for the lightest tamales.
Finally, the garnish. Yes, these tamales are deliciously unwrapped and inhaled without any toppings, and I'd be lying to say I haven't done that often.
However, I like borrowing a page from the classic enchiladas suizas recipe and topping it with tomatillo salsa verde, a bit of crema, some crumbly cheese, and, if I'm really feeling it, some pickled red onions. You don't need to serve them this way but trust me that they're delicious when you do!
Heads up that we made this recipe during our Tamales Making Workshop. So, if you want to see it made step by step -- and get a glimpse of the menu, we'd pair this with -- go ahead and watch the class!
or vegetable broth for the masa dough, plus more for steaming the tamales
or lard or butter or coconut oil
made without adding the crema
or low-moisture mozzarella cheese pulled into at least strips about 3 inches long
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.
Husks may be soaked up to 1 day ahead; store in covered container in fridge. Bring to room temperature before using.
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. 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.
If you live in a dry climate, you'll likely want to whip in that last cup of water after you've let the masa dough rest. Of course, it may not be necessary for a humid climate. The goal is to have enough water that the dough texture is similar to whipped mashed potatoes or whipped hummus.
Once you've added all the masa to the lard, the end result should be a damp dough that is not cracking from dryness nor is it in anyway wet and soupy.
Assemble The Tamales: To start making the tamales, wipe each corn husk dry with a towel. Working with one corn 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.
Uncooked tamales can be frozen up to 4 months before using. When you want to make them, do not defrost them -- simply cook them a bit longer than you would if they were fresh!
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 husk, adding more water to 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.
To reheat the tamales, place them in a slow cooker set over low heat until warmed through.
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