Chef Angie’s Tamales de Rajas – Vegetarian Tamales (Mexico) - Creative Time

Ingredients

• 2 bags large dried corn husks
• 2.2 pounds instant tamal masa
• 2 cups shortening
• 2 3⁄4 teaspoons fine Himalayan pink salt
• 2 1⁄2 cups hot water
• 1 ounce dried guajillo chiles (about 5), seeds removed, rinsed
• 2 dried arbol chiles, stemmed and rinsed
• 2 large cloves garlic
• Half a small white onion
• 1 teaspoon ground cumin
• 1 cup water
• 1⁄2 pound queso blanco, cut into 1⁄4 inch strips
• 4 large jalapeño chiles, cut into 1⁄4 inch strips
• 1 medium white onion, cut into 1⁄4 inch strips
• 3⁄4 pound plum tomatoes, seeded, cut into 1⁄4 inch strips