Rajas and Cheese Tamales with Salsa Verde

Prepping Husks and Filling

• 10 - 15 dried corn husks (see Tip)
• cold water to rinse
• boiling water to soak
• 3 poblano chilies
• vegetable oil to coat
• 10 oz Oaxaca cheese

Salsa Verde

• 13 oz green tomatillos husks removed, quartered
• 4 oz white onion cut into pieces
• 1 garlic clove
• 1 serrano chili stem removed
• ½ oz fresh cilantro leaves only
• 5 fresh epazote leaves
• ¾ tsp salt
• 1 canned chipotle chili

Masa

• 3 oz vegetable shortening in pieces
• 14 oz masa harina
• 1 ¾ tsp salt
• 1 ½ tsp baking powder
• 17 - 22 oz water divided

Tamales

• 60 oz water