The mellow flavor of the Queso Fresco makes a perfect match with the spiciness and smoky flavor of the roasted Poblano peppers. Not everyone fills them with Poblano peppers, though, as some cooks use Serrano or jalapeño peppers. I used Queso Fresco in this recipe. Tamales de Rajas Con Queso.
In a large bowl, beat the lard until it’s full, about 6 minutes. After beating the lard, add the cornflour for tamales along with the baking powder. Mix well using a spatula.
Place the tamales inside the already-prepared steamer and cook for 60 to 65 minutes. Check steamer occasionally and add hot water as needed.
To check if the tamales are ready, remove one using kitchen tongs and place on a plate. Let it rest for 5 minutes. If the husk doesn’t stick to the tamal when removed, then your tamales are ready.
* I’ve made these tamales using vegetable oil instead of lard, and they still come out really great. Just make sure your broth is full of flavor since the lard gives lots of flavor to the dough and without it, it’ll taste plain.
** You can also use Salsa Verde. Make extra salsa for serving along with the tamales when ready.