Tamales de Rajas con Queso Recipe: A Warm Taste of Mexico

 If there's one dish that embodies comfort and tradition in Mexican cuisine, it’s tamales. These little bundles of joy wrapped in corn husks hold a special place in the hearts (and stomachs) of many, especially during celebrations and family gatherings. Among the countless tamale varieties, Tamales de Rajas con Queso are a standout favorite. With their creamy cheese and roasted chile filling, they’re a perfect combination of smoky, spicy, and savory. Whether you’re new to making tamales or a seasoned pro, this recipe will guide you through creating these delicious treats at home.

A Dish Rich in Tradition

Tamales have been part of Mexican culture for centuries, dating back to pre-Hispanic times when they were prepared for celebrations and rituals. Over time, the dish evolved into countless regional variations, with fillings ranging from savory meats to sweet fruits. Tamales de Rajas con Queso, a vegetarian option, are especially beloved for their simplicity and bold flavors. They’re made with roasted poblano peppers (rajas) and gooey cheese, wrapped in soft, fluffy masa that’s steamed to perfection.

Now that you’re ready to make them, roll up your sleeves, and let's get started!

What You’ll Need

Here’s a checklist of ingredients for about 20 tamales:

For the Dough (Masa):

• 4 cups masa harina (corn flour for tamales)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup vegetable shortening, lard, or butter (traditional recipes often use lard)
• 3–3 ½ cups chicken or vegetable broth (warm)

For the Filling:

• 5 large poblano peppers (roasted, peeled, and cut into thin strips)
• 2 cups Oaxaca cheese or Monterrey Jack cheese (shredded)
• ½ teaspoon salt
• 1 tablespoon olive oil (for cooking the chiles)

For Wrapping:

• 20 dried corn husks (soaked in warm water for 30 minutes)

Step-by-Step Instructions

Step 1: Prepare the Corn Husks

Start by placing your dried corn husks in a large bowl. Cover them with warm water and set a heavy object on top to keep them submerged. Allow the husks to soften for at least 30 minutes while you prep the other ingredients.

Step 2: Roast the Poblanos

Char the poblano peppers directly over a gas flame or under a broiler until their skin is blackened and blistered. Place them in a sealed plastic bag or covered bowl for about 10 minutes—this makes them easy to peel. Once cooled, peel off the skins, remove the seeds, and slice the peppers into thin strips (rajas).

Step 3: Make the Masa

1. In a large bowl, combine the masa harina, baking powder, and salt.
2. Add the vegetable shortening, lard, or butter. Use your hands or a hand mixer to incorporate fat into the masa until the texture feels crumbly.
3. Gradually pour in the warm broth, about ½ cup at a time, kneading it into the mixture. The masa should be soft and spreadable but not sticky. To test, drop a small ball of masa into a glass of water. If it floats, it’s ready!

Step 4: Assemble the Tamales

1. Remove a softened corn husk from the water and pat it dry. Lay it flat, with the wide end at the top.
2. Spread about 2–3 tablespoons of masa evenly over the top two-thirds of the husk, leaving the bottom third bare.
3. Add a slice or two of roasted poblano and a generous sprinkling of cheese to the center.
4. Fold the sides of the husk inward, so they overlap slightly, and fold the pointed bottom end up to seal the tamale. Repeat this process with the remaining ingredients.

Step 5: Steam the Tamales

1. Arrange the tamales upright in a tamale steamer or a large pot fitted with a steaming basket. Add enough water to the pot to create steam, but make sure it doesn’t touch the tamales.
2. Cover the tamales with a damp cloth or leftover corn husks for extra moisture, and then cook them over simmering water for about 1–1 ½ hours. Check occasionally to ensure the water hasn’t evaporated; add more if needed.
3. You’ll know the tamales are done when the masa easily pulls away from the husk.

Tips for Perfect Tamales

• The Masa: Use fresh masa if available at your local market. The fresher, the better! If using masa harina, be patient while kneading; the right consistency ensures fluffiness.
• The Cheese: Oaxaca cheese is the traditional pick for its creamy, melty texture, but Monterrey Jack or mozzarella works just as well.
• The Chiles: Poblanos are classic, but if you want a bit more heat, try adding a jalapeño or serrano to the mix.

Serving Suggestions

Serve your Tamales de Rajas con Queso warm, straight from the steamer. Pair them with a side of frijoles de la olla (beans), a dollop of sour cream, or salsa verde for an extra kick. These tamales also go beautifully with hot Mexican chocolate or a spiced atole on chilly nights.

Storing Leftovers

To store leftovers, keep tamales in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months. Reheat refrigerated tamales by steaming them again or wrapping them in a damp paper towel and microwaving for 1–2 minutes.

Making tamales can be a labor of love, but the reward is undeniable. There’s something so satisfying about unwrapping a soft, fragrant tamale and taking that first warm, cheesy bite. Share them with your family, gift them to friends, or savor them on your own. Either way, you’re sure to experience the magic of this beloved Mexican dish.