Tamales de rajas y queso (green chile and cheese). Once all tamales are done, bring to a rapid boil in steamer, then reduce heat to medium. Small enough to make wrapping tamales easy. Slice chiles into long strips (rajas).

These tamales are filled with roasted green chile and cheese. But it doesn't end there - the filling is slow simmered in suero (whey) that my mom brought over from Licon Dairy in El Paso, Texas. The combination of the suero with green chiles gives this recipe its one-of-a-kind sabor. You can have Tamales de rajas y queso (green chile and cheese) using 8 ingredients and 9 steps. Here is how you cook that.

Ingredients of Tamales de rajas y queso (green chile and cheese)

1. You need 20 lb of Masa preparada (already prepared).
2. Prepare 5 lb of Fresh anaheim chiles.
3. It's 3 lb of Fresh pasilla chiles.
4. Prepare 3 lb of Fresh serrano chiles.
5. Prepare 15 lb of Monterey jack cheese.
6. It's 4 of bags of hojas (corn husks).
7. You need 1 cup of Lard for every 10 lbs. of masa.
8. It's 1 cup of chicken broth for every 10 lbs. of masa..

Candid shots, great conversation and lots of laughs in between prepping, cooking and eating. That describes my last full day I spent in New York city with my dear friend Norma Torres. Her special request for us to cook together were Tamales de Rajas(roasted poblano strips) con Queso. To Cook The Tamales: Use a tamale steamer or a steamer insert set inside a large stockpot and add water to just below bottom of the steamer insert (make sure the water doesn't touch bottom of the insert).

Tamales de rajas y queso (green chile and cheese) step by step

1. Place hojas in hot water until ready to wrap tamales..
2. Add 1 cup of melted lard and 1 cup of chicken broth for every 10 lbs. of masa. Yes the masa already has lard but this will prevent your masa from drying out during steaming. You might have to place masa in the freezer for a while so the melted lard doesn't make it too watery..
3. Roast chiles in oven broiler or on grill enough so that skin will peel easily..
4. Placing chiles in plastic bag as soon as roasting is done will help skin sweat off..
5. Slice cheese into about 1"x1"x4" pieces. Small enough to make wrapping tamales easy..
6. Slice chiles into long strips (rajas)..
7. Get an hoja in one hand and a spoon in the other... scoop some masa onto the hoja and spread it up. (It's an art) place one piece of cheese and some chile strips. The serranos are the hot chiles so be careful..
8. Wrap..
9. Place in a steamer pot for at least an hour. Maybe longer depending on your pot and how many tamales you are steaming at once. Test a tamale after an hour to judge how long..

Cover and bring water to boil. Arrange tamales in the pot upright, leaning against one another. Cover and steam until dough is slightly firm to touch and separates easily from husk, adding. With Christmas right around the corner, there's no better time to jump right in and share the easiest and least complicated tamale recipe I know - green chile and cheese tamales (or tamales de rajas con queso). Chile Chilaca con Queso y Crema also known as Rajas con Queso is delicious and can prepared with minimal ingredients.