Tamalito de rajas (chile strip tamale)

Ingredients

• For the masa
• 500 g masa harina
• 240 ml warm chicken or vegetable broth
• 240 ml lard, approximately 1 cup per 2 cups masa harina — standard proportion for classic tamale texture
• 1 tsp fine salt
• For the filling
• 4 poblano chiles, fire-roasted, peeled, seeded, and cut into strips (rajas)
• 200 g corn kernels, fresh or thawed from frozen
• 250 g Chihuahua or Oaxacan cheese, coarsely grated
• 12–16 dried corn husks, soaked in warm water for 30 minutes, drained and patted dry

Method

1. 1
   Place the corn husks in a large bowl. Cover with warm water and soak for 30 minutes. Drain and pat each husk dry before use. Excess water on the husk dilutes the masa at the contact point.
2. 2
   Roast the poblano chiles directly over an open flame or under a hot grill, turning until charred on all sides. Place in a covered bowl for 10 minutes to steam, then peel away the blackened skin, remove seeds, and cut the flesh into strips (rajas). Combine the rajas, corn kernels, and grated cheese in a bowl and mix to distribute evenly. The poblano must be roasted and peeled before filling — raw chile strips release water during steaming and make the masa soggy.
3. 3
   In the bowl of a stand mixer fitted with the paddle attachment, beat the lard on medium-high speed until light and fluffy, about 2 minutes. Add the masa harina, salt, and warm broth in alternating additions, beating continuously. Whip until the masa is smooth, homogeneous, and holds air — the incorporation of air is essential to a fluffy texture. Perform the spread test: press a small amount of masa onto a corn husk and peel it away cleanly. If the masa tears or sticks, beat in additional lard, a tablespoon at a time, until the masa releases cleanly. This is where the dish lives or dies — under-fatted masa will not produce the correct open, tender crumb regardless of steaming time.
4. 4
   Lay a corn husk flat, wide end toward you. Spread approximately 60 g of masa in a thin, even rectangle across the upper two-thirds of the husk, leaving a border on each side. Place a generous but measured spoonful of the raja–corn–cheese mixture in the centre of the masa — the tamale must close and seal around the filling; overfilling prevents this. Fold the sides of the husk over the filling, then fold the narrow bottom end up. Set aside seam-side down and repeat with the remaining husks and masa.
5. 5
   Stand the tamales upright, open end up, in a steamer basket set over a pot of boiling water. Pack them closely so they support one another. Cover with a layer of spare soaked husks, then the lid. Steam over a steady boil for 1 to 1.5 hours, replenishing the water as needed. To test: unwrap one tamale and peel back the husk — the masa should detach cleanly from the husk with no raw doughy patches and no raw corn-flour taste. If the masa clings or tastes raw, re-cover and continue steaming, checking every 10 minutes.