Vegetarian Tamales with Poblano Rajas and Oaxaca Cheese

• 16 pieces Corn husks, dried
• 700 ml Vegetable stock, hot
• 3 large Poblano pepper
• 1 large White onion
• 90 ml Vegetable oil
• 1 tsp Ground cumin
• 320 g Masa harina
• 200 g Queso Oaxaca
• 250 g Salsa

1. Put the corn husks in a large bowl and cover with very hot water. Weight them down so they stay submerged, then soak until pliable. Drain well and keep covered with a clean tea towel so they do not dry out.
2. Meanwhile, char the poblano peppers directly over a gas flame or in a very hot dry frying pan, turning until blackened all over. Tip into a bowl, cover, and leave to steam so the skins loosen. When cool enough to handle, peel, remove the seeds, and cut into thin strips.
3. Slice the white onion into thin strips. Heat 1 tbsp of the vegetable oil in the frying pan over a medium heat, then cook the onion with the poblano strips until softened and lightly browned. Stir in the ground cumin, cook for 30 seconds until fragrant, then take off the heat.
4. In a mixing bowl, whisk the masa harina with 1 tsp fine salt (not listed) and 60 ml of the vegetable oil. Gradually pour in 650 ml of the hot vegetable stock, mixing until you have a soft, spreadable dough that holds its shape. If it feels stiff, add a splash more stock; if it feels loose, rest it for 5 minutes to hydrate.
5. Pull the queso Oaxaca into thin strands. Tear 12 to 16 large husks into workable rectangles, and tear a few extra husks into thin strips for tying. Set up a steamer in a large pot with enough water to steam for about 75 minutes, keeping the water level below the steamer.
6. Lay a husk smooth side up with the wide end closest to you. Spread about 2 tbsp of the masa dough into a 10 x 10 cm rectangle, leaving a border at the sides and top. Spoon a line of the poblano and onion down the centre and top with a little queso Oaxaca.
7. Fold one long side of the husk over the filling, then fold the other side over to overlap. Fold the narrow end up towards the centre and tie with a strip of husk if needed. Repeat with the remaining husks, keeping the filling and cheese evenly divided.
8. Stand the tamales upright in the steamer with the open ends facing up, packing them snugly so they do not unravel. Cover and steam over a steady simmer until the dough is firm and pulls away from the husk easily. Check the water level occasionally and top up with hot water if needed.
9. Rest the tamales off the heat for 10 minutes, still covered, to finish setting. Warm the salsa gently in a small pan or microwave until hot. Serve the tamales warm with the salsa on the side.

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