rajas

Corn, Cheese and Chile Verde Tamales recipe from Pati&#039;s Mexican Table Season 9, Episode 10 &quot;Sabores Norteños&quot;

Corn, Cheese and Chile Verde Tamales

white corn kernels (fresh

evaporated milk

unsalted butter (at room temperature)

sugar

flour

baking soda

salt

vegetable oil

onion

Anaheim

dried corn husks (plus more for lining the steamer)

cheese

Coarsely puree the corn kernels along with the evaporated milk in a food processor or blender. The mixture should be a bit chunky, not completely smooth.

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat at medium speed until very soft and creamy, about 2 minutes. Scrape down the bowl and beaters.

In a medium bowl, combine the masa harina, the baking soda and 1/2 teaspoon of salt.

Reduce the mixer speed to low and alternate adding the ground corn mixture with the masa harina mixture. Once all is incorporated, add 1 teaspoon of vegetable oil, increase the speed to medium and continue beating until completely amalgamated, creamy and fluffy, about 7 to 8 more minutes.

To make the fresh corn masa:

Heat 1 tablespoon of vegetable oil in a skillet or sauté pan over medium heat. Add the onion and cook, stirring often, until it begins to soften, about 3 to 4 minutes. Stir in the sliced roasted Anaheim chiles, sprinkle with 1/2 teaspoon salt, and continue to cook for another 3 to 4 minutes, stirring often, until the onions are very soft and all of the flavors have combined. Remove from the heat and scrape into a bowl.

To make the filling:

Remove about 30 good size corn husks from the package and place in a large bowl of hot water. Soak for a couple of minutes, or until they are pliable, and drain. One by one, lay out a corn husk with the tapering end towards you. If the husks seem thin, layer a second corn husk on top. Leaving a 1 to 1 1/2-inch space at the bottom, a minimum of 1/2 inch space on the sides and a little more than that at the top, spread about 1/4 cup masa into an approximately 2x3-inch rectangle. The masa layer will be a little thicker than 1/4 inch. Place a very generous tablespoon of the Anaheim and onion filling along with a very generous tablespoon of the grated cheese lengthwise down the middle of the masa.

Pick up the two long sides of the corn husk and bring them together (you will see how the masa swaddles the filling) and fold the joined edges to one side, rolling them around the tamal. Fold up the empty tapering end, from the bottom up. This will form a closed bottom and the top will be left open. If the tamale won’t hold, you can tear strips from unused tamale wrappers and tie them around the bottom. Gently press from the bottom to the top to even the filling out, without squeezing too hard.

If not steaming right away, place on a plate or sheet pan, cover with plastic, and refrigerate. You can assemble them a day ahead of steaming. You can also steam them ahead and reheat (see below).

To prepare the tamalera or steamer: Place water in the bottom pan of a steamer, so that water is under the steamer basket or rack, and bring it to a simmer. If you want to be reassured that the water hasn’t all evaporated during the long steaming time, place a penny in it so you can hear it dancing around. Line the steamer with one or two layers of soaked corn husks.

To assemble the tamales:

When you have all tamales ready, place them as vertically as you can in the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, cover tightly with a lid, and steam covered for 1 1/2 hours.  Allow the finished tamales to rest for 10 to 15 minutes. You know the tamales are ready when they come away easily from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.

Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead and stored for several days in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

To cook the tamales:

Rajas Tacos are made with strips of poblano peppers, onions and corn, with a hint of Mexican Crema served with cilantro and lime. Vegan-adaptable

Rajas Tacos

poblano peppers (also called pasilla peppers)

corn, shucked (or sub 2 cups frozen corn, mushrooms

olive oil

garlic cloves, rough chopped

jalapeno, finely chopped (this is medium spicy, feel free to add more)

oregano

cumin

coriander

salt, more to taste

pepper

Mexican crema,

lime

x 6-inch Tortillas

Preheat grill to med heat (see notes for the stovetop)

Place whole corn cobs and poblanos on the grill, turning every 3-4 minutes, until lightly charred, and poblanos are blistered and tender, about 15 minutes. Grill the tortillas and wrap in a towel.

At the same time, saute the onion in a large skillet with the olive oil and half the salt,  over medium heat, occasionally stirring, cooking until tender and caramelized about 8 minutes.  Scoot them to the side, add more olive oil if needed and add the garlic, jalapeno and oregano, saute 2-3 minutes, then combine. Turn the heat off.

Place the blistered poblanos in a paper bag or covered bowl, to steam through, about 3-5 minutes.

Cut the kernels off the corn and add them to the skillet.

Under cool running water, peel any loose skin off the poblanos  (no need to get every bit) and remove the seeds and stem. Lay them flat and cut into thin strips. Add to the skillet.

Warm the mixture over med-low heat and add the remaining salt, pepper and spices. Stir until heated through. Add the Mexican crema, stirring. Squeeze in 1/2 the lime, taste, adjust salt ( I usually add more) and if needed, add the remaining lime. If it tastes bland, it needs salt and lime.

Spoon the warm creamy filling into the warm tortillas and top with fresh cilantro and serve with lime wedges.

Oh my goodness this is DELICIOUS.  Added the zucchini and the mushrooms - SO VERY GOOD.  Very different from what I tend to think of for tacos, and as it turns out, in a good way.

Another hi!  Got all the veggies at our farmers market and whipped this up when I got home.  It is fantastic.  I happened to have crema in the fridge from a taco bar last week but will try this with lime cashew cream next time.  So yummy.  Thanks again, for another fantastic recipe!

This is absolutely fantastic!  I'm not a vegetarian, but the food looked so inviting, I had to try...  Meatless tacos, who knew these flavors can be so so satisfying!  Flavors are spectacular!!!

I made thos recipe today. It's absolutely delicious. I also made an aji verde sauce to add on top. It's my new favorite meal.

So good!! Such unique and fresh, I loved it so much! I added refried beans and avocado to my tacos. Delicious!!

This is a fresh and tasty take on tacos! After a trip to the farmers market, I used corn, poblanos, a combo of onion and leek, and some pattypan squash. I used sour cream and went heavy on it because I wanted to finish the container. You can't go wrong. I might add some black beans next time.

This recipe is so delicious and easy to make. I got fresh corn tortillas from the market as that was a must. The flavours combined so well. I would make this again in a heartbeat and have shared recipe with others. Thanks Sylvia, I really love your recipes and have made so many hits. It’s so good to trust and follow someone like you! Cheers, Susan from Winnipeg

These delicious creamy Mexican Rajas Con Queso is made with poblano peppers, corn, and red onions in a creamy cheesy sauce. Makes a delicious taco filling or dip with chips.

Rajas Con Queso

poblano peppers (about 2 lbs.)

corn,

red onion, sliced thin

white onion, sliced thin

sour cream (or Mexican crema)

chicken salt

skim milk (or whole milk, cream)

Roast poblano peppers.

Preheat the broiler. Lay the poblano peppers on a foil-lined baking sheet in a single layer. Place the pan under the broiler and broil until most of the skin is black. Flip the chilies over and repeat on the other side. It will take between 4-6 minutes per side. Alternatively you can char them over an open flame on the stove-top.

https://www.slenderkitchen.com/sites/default/files/steps/rajas-con-queso-step-1.mp4

Remove skin and slice.

Carefully remove the poblano peppers from the sheet pan. Place the roasted chilies into a large Ziploc bag or place in a bowl covered with plastic wrap. Let them rest for 15-20 minutes until soft and pliable. Then peel off the skin, remove the seeds, and slice. For a spicier dish, leave in some of the seeds.

https://www.slenderkitchen.com/sites/default/files/steps/rajas-con-queso-step-2.mp4

Cook onions, corn, and poblano peppers.

Meanwhile, add the oil to a pot or skillet. Add the sliced onions and cook for 8-10 minutes until they began to become translucent. Add the corn and roasted poblano peppers cook for an additional 5 minutes.

https://www.slenderkitchen.com/sites/default/files/steps/rajas-con-queso-step-3.mp4

Add cheese and cream for sauce.

Stir in the sour cream, chicken bouillon, cheese, and milk. Turn off the heat and continue to stir until everything is melted and creamy. Taste and season if needed. Serve in tortillas, with chips, or over rice.

https://www.slenderkitchen.com/sites/default/files/steps/rajas-con-queso-step-4.mp4

This looks so good! I made these not too long ago but I didn't have the corn. Will make again. Absolutely delicious.

https://content.jwplatform.com/videos/3tMwA55q-720.mp4

This Rajas con Queso is a traditional Mexican guisado made with the most delicious blend of poblano peppers, onions, corn, and cheese. Serve this creamy, slightly spicy dish in tortillas or with chips.

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