Rajas con Queso, or Jalapeño and Cheese Tamales

• Vegetarian
• Gluten free

• Produce

  • 1 bag Corn husks
  • 1 12-ounce can Pickled jalapeno, slices

• Baking & Spices

  • 1 Masa, prepared

• Dairy

  • 1/2 lb Oaxaca cheese

• Liquids

  • 1 Water

Found on inmamamaggieskitchen.com

Description

Ingredients

• 1 bag corn husks (about 30 husks)
• Water
• Prepared Masa (see recipe above)
• 1 12-ounce can pickled Jalapeño slices
• ½ lb shredded Oaxaca cheese, or Monterrey Jack, ¾-inch slices

Directions

• Soak corn husks in hot water for 1 hour.
• Apply a thin layer of masa.
• Add your a slice of Jalapeño pepper.
• Add a slice of cheese. (If using a larger corn husks, add more cheese)
• Fold each side inward.
• Fold the corner end in and set aside.
• You will always have corn husks that are NOT good. Add those to the bottom of a large stock pot or steamer, if using.
• Add tamales open side up to the bottom of the pot.
• Add water to fill the pot several inches. Steam for 1 /2 to 2 hours or until the masa removes easily from the corn husk.