Tamales are one of the most characteristic dishes of Mexico. Depending on the region of the country, tamales can have different shapes, use different doughs or be eaten at different times during the day, from breakfast to dinner.
Although there are no official records, it is estimated that the origin of the tamales emerged in the central region of Mexico, from where it spread throughout the rest of America.
In Puebla and Mexico, there is a range of different flavors and types of tamales. From sweet, filled with cream, to spicy, made with rajas or mole.
The rajas with cream are a traditional dish from Puebla, which is why they are called rajas poblanas. A dish usually served with tortillas and found at taquizas (taco banquets) or buffet restaurants.
Here is a recipe to prepare ten tamales stuffed with rajas poblanas:
- 500 grams of corn dough
- 150 grams of lard
- 250 milliliters of chicken broth
- 1 teaspoon of royal
- 1 teaspoon of salt
- 3 pieces of chile poblano
- 100 grams of corn kernels
- 1 branch of epazote
- 100 grams of squash blossom
- 10 pieces of dried corn husks for tamales
- Mix the corn dough with the lard, chicken broth, royal and salt; the dough should have a consistency that allows you to see the bottom of the pan.
- Toast the chile poblano over direct heat and keep them in a bag to sweat; remove their skins, stem them and make the rajas (thin slices).
- In a casserole, add the lard and fry the onion and the corn, cover it until the corn turns soft; add the squash blossoms (washed), the chile slices and the epazote; let it season.
- The tamale leaves should be soaked and drained to be used.
- Put the dough in the tamale leaves using a spoon, add the stew, close and fold the leaves.
- Put the pieces in a tamalera and steam them over low heat for an hour and a quarter.