Tamales de Rajas con Queso

Masa dough parcels stuffed with roasted poblano strips and melted cheese, steamed in corn husks.

Ingredients

• 500g black beans
• 1 cup corn tortillas
• 2 tsp rehydrated dried chilies
• a pinch of ground cinnamon
• 3 tbsp olive oil
• a generous handful of tomatillos
• a handful of fresh cilantro, chopped
• a generous spoonful of crumbled cotija cheese
• 500ml chicken stock
• 1 1/2 tsp chili powder
• 2 red bell peppers, chopped

Instructions

1. 1

   Pat the white fish fillets dry, season generously with salt, pepper, and ground cinnamon, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat olive oil in a wide pan or heavy pot over medium-high heat and sear the white fish fillets until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the rehydrated dried chilies and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground cumin and ripe tomatoes, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the white fish fillets to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the white fish fillets is tender and cooked through, roughly 1 hr.

7. 7

   Stir in the pickled red onions, taste, and adjust the seasoning with salt and pepper as needed.

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