There’s been nothing but buzz surrounding Tortilleria Nixtamal since its opening last January, and with good reason. They make their own nixtamal (cooked, dried corn) and grind it into an incredibly textured, outrageously flavorful masa, that forms the foundation of the various tamales, tortillas and tacos they make every day. Divulging some of their secrets, Tortilleria Nixtamal recently provided Edible Queens the recipe for their Rajas Tamal (vegetable tamales). Making tamales from scratch is most definitely best done with friends, because there are umpteen ingredients and several steps. But it’s really fun, and well worth it when you finally get to taste the incredibly comforting filling.

Makes 40 tamales

MASA
2 cups masa “para hachaer tamales”
½ teaspoon salt
2 cups homemade or low sodium chicken stock, warmed
1½ cups manteca or vegetable shortening, at room temperature 

SALSA
2 tablespoons olive oil
10 plum tomatoes, chopped
2 fresh poblano chilies, chopped
1-2 dried ancho chilies, soaked in hot water for 30 minutes
5-7 dried chipotle chilies, soaked in hot water for minutes
1 tablespoon ground cumin
1 garlic clove, minced
1 teaspoon salt

FILLING
3 poblano chilies
5-7 jalapeno chilies (depending on desired spiciness)
2 plum tomatoes
5 tomatillos
2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, minced

1 ball Oaxacan cheese, pulled into rough one to two-inch pieces
30-40 natural corn husks, soaked in warm water for two hours

Prepare the masa. In a large bowl, combine the masa with the salt. Add the chicken stock a little bit at a time, using your hands to incorporate it. Add the manteca, about 1/2 cup at a time, until the masa is the consistency of peanut butter. Cover and set aside. Prepare the salsa. In a large skillet over medium heat, add the olive oil. When it starts to shimmer, add the tomatoes and poblanos. Cook, stirring, 15 minutes or until softened. Meanwhile, remove the stem and seeds from the dried chilies and roughly chop. In a blender or food processor, puree the tomato–poblano mixture with the chopped chilies, cumin, garlic and salt until smooth. Return the sauce to the skillet and cook over very low heat for 15 minutes. Meanwhile, prepare the filling. Heat broiler. Place chilies, tomatoes and tomatillos on a cookie sheet a single layer. Broil, turning occasionally, until blackened on all sides. Transfer vegetables to a large bowl and cover with plastic wrap; let stand 5 minutes allowing the steam to separate the skin from the flesh. When cool enough to handle, remove the skin, seeds and stem from the chilies. Cut the chilies into thin strips and set aside. Remove the skin from the tomatillos and tomatoes, dice and add to the chilies. In a medium skillet over medium heat, cook onion and garlic in hot olive oil, stirring occasionally, 5 minutes or until onions are translucent. Add the chili/ tomato/ tomatillo mixture with all of the juices. Season with salt and pepper and reduce heat to low; simmer 5-10 minutes. Remove pan from stove and set aside. Assemble the tamales. Remove husks from water and pat dry. Place in a plastic bag to keep moist while you’re working. For each tamale, spread 2 tablespoons of the prepared masa on the corn husk, leaving 3 inches free at the top and bottom. Place 2-3 pieces of cheese in the center of the masa, then top with 1 tablespoon of the filling and 2 teaspoons of the salsa. Fold the wide end of the husk over the filling, followed by the narrow end, wrapping the sides around the back to form a package. The filling should be encased in masa and the dough covered by corn husks. If any masa remains showing, use an extra husk or two to tightly wrap the tamale. Place all tamales snugly in a large saucepot fitted with a steamer insert and filled with one inch of hot water. Steam over low heat for at least 1 hour, replacing liquid as needed. Serve with leftover salsa.

Tip: Oaxaca cheese is a semi-hard Mexican cheese similar to un-aged Monterey Jack, but with the stringy texture and melting qualities of mozzarella. The cheese, chilies, masa and manteca can all be found at Hidlago Mexican Food Products, 30-11 29th St., Astoria, 718-274-6936