Tamales stuffed with rajas - Mexican recipe

Tamales stuffed with rajas – Mexican recipe

Rajas Tamales offer the classic, exquisite flavor of spicy Mexican cuisine.


– 1 1/4 kilos of thin dough for tortillas
– 250 grams lard, well whisked
– 1 teaspoon baking powder
– 1/2 teaspoon powdered anise
– Boil a handful of green tomato skins in 1 1/4 cups water.
– As salty as you like
– If desired, soaked and drained corn (or banana) leaves

For the filling (about 50 pieces)
– 3 tablespoons lard
– 1 onion (chopped)
– 16 jalapenos (seeded and cut into strips)
– 1/2 kg tomatoes, seeded and chopped
– 500 grams of Panera cheese
– 15 chopped epazote leaves
– As salty as you like


Mix the butter into the dough. Add baking powder, boiled and strained anise, water in which the tomato skins were boiled, and salt to taste.

Add the pasta to a glass of cold water and stir continuously until it floats to the top.

Take a corn leaf and spread some batter on it. Add sauce and cheese strips. Wrap and fold the tamales and cook in a standing tamale bowl or in a steamer over a corn husk mattress, 45 minutes to 1 hour, or until they release easily from the shell when opened.

Saute onions and chili peppers in hot butter. Season everything well by adding tomatoes, epazote, and salt to taste.

Serve wrapped in a napkin in a tortilla bowl and served with atole de joie.

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