Rajas Tamales offer the classic, exquisite flavor of spicy Mexican cuisine.
material:
– 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
Preparation:
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.
Packed:
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.
