Oaxacan Tamales with Pepper Strips and Cheese
Banana leaf tamales with chilli strips and cheese.
About this recipe
Tamales wrapped in banana leaf filled with roasted chilli strips and cheese, Oaxacan style. A vegetarian tamal with soft dough, smoky chilli flavour and the freshness of banana leaf.
History & Origin
Oaxacan tamales with rajas are one of many varieties from Oaxacas extraordinary tamal repertoire. What distinguishes Oaxacan tamales is their banana leaf wrapping, which gives a tropical aroma quite different from corn husk tamales. The version with chilli strips and cheese is particularly popular during Lent. The rajas are combined with Oaxaca cheese, that marvellous pulled-curd cheese that Zapotec peoples have produced for centuries.
Estimated cost
£31.00
Total cost
£2.58
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
280
Calories
8g
Protein
32g
Carbohydrates
14g
Fat
3g
Fibre
380mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Pass the banana leaves over a flame or hot comal to make them flexible (10 seconds per side). Cut into 30x25 cm rectangles.
- 2
Char the poblano chillies, peel and cut into strips. Pull the Oaxaca cheese into strings.
- 3
Beat the lard with salt until fluffy (5 minutes). Add the maize flour and stock gradually, beating until you get a soft dough that floats in water.
- 4
Spread 3 tablespoons of dough on each banana leaf. Place chilli strips and Oaxaca cheese in the centre.
- 5
Fold the leaf into a rectangular parcel. Tie with strips of banana leaf.
- 6
Place the tamales in a steamer with water. Steam for 1.5 hours until the dough peels away easily from the leaf.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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