Savory sweet corn tamalitos with poblano strips, seared cheese, and fire-roasted oregano tomato sauce

Instructions

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   1. Preheat the oven to 425°F / 220°C to roast the poblanos and tomatoes. Place the poblanos and tomatoes on a sheet pan, rub with 1 tablespoon vegetable oil, and roast for 20 to 25 minutes, turning halfway, until nicely blistered and charred in spots.

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   2. Transfer the poblanos to a bowl and cover for 10 minutes so they steam. Peel the poblanos, remove the seeds, and slice them into thin strips. Set aside.

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   3. Meanwhile, soak the dried corn husks in hot water for 20 minutes until pliable. Drain and pat lightly dry.

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   4. In a skillet over medium heat, warm 1 teaspoon vegetable oil. Add half of the finely chopped white onion and 1 minced garlic clove. Cook for 2 to 3 minutes. Stir in the poblano strips, 1/2 teaspoon salt, and the lime juice. Cook 3 minutes more and set aside.

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   5. In the same skillet, add another teaspoon of vegetable oil and sear the panela cheese sticks for 1 to 2 minutes per side, until a light crust forms. Carefully remove and set aside.

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   6. For the sauce, blend the roasted tomatoes, the remaining half of the white onion, 2 garlic cloves, dried oregano, ground cumin, vegetable broth or water, 1/2 teaspoon salt, and 1 teaspoon vegetable oil until smooth.

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   7. Pour the sauce into a small saucepan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until slightly thickened. Adjust salt if needed.

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   8. For the tamalito batter, blend half of the fresh corn kernels with the whole milk until mostly smooth. In a large bowl, mix the masa harina, baking powder, sugar, and the remaining salt. Add the blended corn mixture, melted butter, and the remaining corn kernels. Mix until a thick, moist batter forms.

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   9. Take one corn husk and place about 1/3 cup batter in the center, add a little of the poblano strips and one seared panela cheese stick. Cover with 1 additional tablespoon batter. Fold in the sides of the husk and then fold up the bottom to seal. Repeat with the remaining batter, poblano strips, and cheese.

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    10. Arrange the tamalitos upright in a steamer with simmering water underneath, making sure they do not touch the water. Steam over medium heat for 30 minutes, until the batter feels set and releases easily from the husk.

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    11. Let the tamalitos rest for 5 minutes off the heat. Serve hot with the fire-roasted tomato sauce, Mexican crema, and chopped fresh cilantro on top.

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    12. If you want to reheat them, place them covered in a 300°F / 150°C oven for 10 to 12 minutes, or steam for 8 minutes to keep their soft texture.