tamales rajas

Submitted by Amy B.

Ingredients
  • 6 cups Masa
  • 6 Poblano Peppers
  • 1 Cup Sunsweet Dried Cranberries
  • 1 pound Oaxacan Cheese
  • 3 dozen Dried Corn Husks
Instructions


Roast the peppers directly over the flame of a gas stove, until skin is completely charred and blackened all over. Rub off charred skin with a paper towel, removing stems and seeds. Slice peppers into strips about a half-inch thick.

Place three tablespoons of tamale dough on corn husk and spread on 1/4 inch thick. Add a few strips of peppers, a TBS of cranberries, and cheese down center of dough. Fold tamale and tie with a thin strip of corn huk.

Boil tamales upright in a steamer, about 1 hour. Serve immediately.





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