CORN, POBLANO AND CHEESE TAMALES
Serves: 6 to 7 (12 to 14 tamales)
3/4 of a 1-lb (454-g) package of fresh or thawed frozen banana leaves (available at many Hispanic and Asian markets; see note)
Filling:
4 to 6 poblano peppers, roasted, peeled, cored, and seeded
1 tbsp (15 mL) butter
2 cups (500 mL) fresh corn kernels
12 oz (340 g) mild white cheese, such as queso Chihuahua or Monterey Jack, cut into 3-by3/4-by-1/2-inch (8-by-2-by1.25-cm) sticks
Dough:
3 cups (750 mL) Maseca masa harina
1 tbsp (15 mL) salt
3/4 cup (180 mL) melted lard, preferably homemade
3 cups (750 mL) warm water or pork stock or chicken stock, preferably homemade, plus more as needed
Topping:
Mexican crema (see note), crème fraîche, or sour cream thinned with a little milk or buttermilk
1. To prepare the banana leaves: Rinse the leaves and pat dry with a towel. Cut away the stems and thick edges of leaves, then cut into 12 to 14 8-by-10-inch (20-by25-cm) rectangles. It’s good to have extra, since some will tear.
2. To make the filling: Cut the poblanos into 2-inch (5-cm) long strips. Melt the butter in a medium skillet over medium heat. Add the corn and cook until tender, 3 to 5 minutes.
3. To make the dough: Combine the masa harina and salt in a large bowl. Add the melted lard and 3 cups (750 mL) of the warm water. Knead with your hands to make a smooth dough, adding more liquid as needed, until the mixture is the consistency of mashed potatoes.
4. To assemble and steam: Using tongs, hold a banana leaf directly over a hot burner for a few seconds to soften, just until it turns bright green. Don’t let it heat any longer or it will turn brittle.
5. Set the leaf on a work surface so that the lighter, smoother side is facing up. Place 1/3 to 1/2 cup (80 to 125 mL) of dough in the centre of the leaf and flatten with your hand or a spatula. Place a piece or two of cheese in the centre of the dough. Add a few strips of poblano and a heaping spoonful of corn.
6. Fold the long sides over the dough, overlapping them, then fold the short sides under, forming a snug but not too tight rectangular package. If desired, you can secure them by tying with string or thin strips of banana leaf like a package, although this is not essential.
7. Repeat with the other banana leaves, dough, and filling until all the dough is used.
8. Fill the bottom of a steamer or large pot with just enough water to come up to the bottom of the steamer basket. Set the steamer basket on top. Line the bottom with extra banana leaves. Arrange the tamales in the steamer basket in layers on top of the leaves, then top with more leaves to help hold in steam. Cover with a lid and bring the water to a gentle simmer. Cook for 50 to 60 minutes, until the dough begins to pull away from the sides of the leaves.
9. Remove from the heat and let the tamales rest for 5 minutes. Set on plates, unfold, and drizzle with crema. The cooked tamales will keep, wrapped airtight, in the freezer for 2 months. Thaw in the refrigerator overnight before serving and reheat in a steamer basket over simmering water, covered, for 15 to 20 minutes. The tamales may also be reheated in the microwave for about 2 minutes.
Notes: While you can use corn husks, banana leaves are also traditional, and I find them easier to work with. Mexican cream (crema) is similar to sour cream and crème fraîche, only runnier and not quite as tart. It’s sold at many Hispanic markets.