Tamales de Queso y Rajas

Ingredients

• 2 cups corn masa
• 3 large poblano peppers
• 8 ounces melting cheese
• 12 pieces corn husks

Instructions

1. 1Soak the corn husks in warm water for at least an hour to make them pliable.
2. 2Prepare the corn masa according to package instructions, mixing it with water until you achieve a dough-like consistency.
3. 3Roast the poblano peppers over an open flame or in a broiler until the skin blisters. Place them in a plastic bag for a few minutes, then peel the skin, remove the seeds, and cut into strips.
4. 4Cut the cheese into small cubes or strips.
5. 5Spread a thin layer of masa on each corn husk, leaving space at the edges.
6. 6Place a few strips of poblano pepper and cubes of cheese in the center of the masa.
7. 7Fold the sides of the corn husk to enclose the filling, then fold the bottom up.
8. 8Fill a steamer with water and arrange the tamales standing up. Cover with a wet cloth and steam for about 40 minutes, or until the masa separates easily from the husks.
9. 9Let the tamales rest for a few minutes before serving.
10. 10Serve the tamales warm, allowing each person to unwrap their own.
11. 11Enjoy the rich flavors and textures of this traditional Mexican dish, reimagined with a focus on health and nutrition.