Dinner · Mexican · 45 min
Tamales de Rajas con Queso y Salsa Verde
- Calories
- 730
- Protein
- 39g
- Carbs
- 86g
- Fat
- 25g
Ingredients
- 74.8 g corn masa flour
- 3 each corn husks
- 163.7 g firm tofu
- 12 g Oaxaca cheese
- 100 g poblano pepper
- 0.2 tbsp vegetable oil
- 0.5 tsp salt
- 126.3 g salsa verde
- 2 sprig fresh cilantro
Method
- 01Soak dried corn husks in hot water for 30 minutes until soft and pliable. Drain and pat dry.
- 02Roast poblano peppers over an open flame or under a broiler until charred. Steam in a covered bowl for 10 minutes, then peel, seed, and cut into thin strips (rajas).
- 03In a bowl, whip the corn masa flour with vegetable oil, salt, and warm water until light and fluffy.
- 04In a separate bowl, toss crumbled firm tofu with 50g of salsa verde to season.
- 05Spread a thin layer of masa dough onto the centered upper half of each corn husk.
- 06Spoon the seasoned tofu, roasted poblano rajas, and shredded Oaxaca cheese into the middle of the masa layer.
- 07Fold the long edges of the corn husk over the filling, then fold up the narrow bottom tail to seal the bottom.
- 08Stand tamales upright in a steamer basket over boiling water. Cover and steam on medium-low heat for 60 to 75 minutes, until the masa pulls away cleanly from the corn husk.
- 09Serve hot, topped with the remaining warmed salsa verde and chopped cilantro.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
