It’s true: I have been known to cross the border in the name of a taco. But I’d also be willing to do so for a tlayuda, a memela, and definitely for tamales. Especially for these Tamales de Rajas con Queso aka Poblano Chile Rajas Tamales.
Why You’ll Love This Recipe
Most Mexicans have tamales around the Holidays and the beginning of the New Year and many families gather to prepare tamales as part of a tamalada party. One must-make during such parties is this Tamales de Rajas con Queso recipe.
This classic tamale is found throughout central Mexico, and you see variations on it as you travel about. We filled it with charred poblano peppers, caramelized onions, a good dose of earthy Mexican oregano, and melty Oaxacan cheese for our version.Â
Recipe Ingredients
These are the ingredients that you’ll need to prepare this Tamales de Rajas con Queso recipe:
- Corn husks
- Masa harina
- Cold water or vegetable broth
- Vegetable shortening or lard or butter or coconut oil
- Baking powder
- Kosher salt
- Charred Poblano Peppers (recipe on website)
- Oaxacan cheese or low-moisture mozzarella cheese
- Tomatillo salsa verde
- Crema or sour cream
- Crumbled feta or Cotija cheese
How To Make This Recipe
These are the instructions to make this Tamales de Rajas con Queso recipe:
- Soak The Corn Husks For The Tamales: Cover the husks with hot water and soak.
- Make The Tamale Dough: Place the masa harina in a bowl, then pour in the water and set aside to hydrate. Once the masa is hydrated, combine the shortening, butter, or oil with the baking powder and salt in a stand mixer and beat until airy. Set aside for 30 minutes to rest.
- Make The Rajas:Â Saute the poblano chiles now if you haven’t yet done so.Â
- Assemble The Tamales: Working with one husk at a time, place masa then add the filling and cheese then close.Â
- Cook The Tamales: Arrange tamales in a pot, cover and steam until dough is slightly firm to touch and separates easily from the husk, about 50 to 60 minutes. Turn off the heat then let sit before serving.
- Serve The Tamales: Serve unwrapped tamales garnished with salsa verde, crema, crumbled cheese, or even pickled onions.
Frequently Asked Questions
Tamales de Rajas con Queso are a popular Mexican dish consisting of tamales filled with strips of roasted poblano peppers (rajas) and cheese. They are known for their savory and slightly spicy flavor, often served topped with salsa verde and crema.Â
Yes, they can be made vegetarian by using vegetable broth instead of chicken broth and a vegetarian cheese substitute. For a vegan version, use vegan cheese and substitute the lard with vegetable shortening or oil.
Tamales can be stored in the refrigerator for up to a week or frozen for longer storage. To reheat, steam them for about 20 minutes if refrigerated, or 30-40 minutes if frozen.
What To Serve With This Recipe
This Tamales de Rajas con Queso is a meal on its own, but you can serve it with:
- Achiote Roasted Beet And Orange Salad
- Frijoles De La Olla Simmered Black Beans
- Escabeche Pickled Jalapenos And Carrots
Tips For Making TamalesÂ
Here are a few tips to know about making tamales before you dive into this recipe. First off, making tamales requires time, so don’t try to rush this recipe. The good news is that they last a long time, so you could double or triple this recipe, make a ton, and gift or freeze them for later!
Second of all, you could make the dough with coconut oil, vegetable oil, or room temperature butter; however, I encourage you to pull out the shortening as they make for the lightest tamales.Â
How To Top The Tamales
Finally, the garnish. Yes, these tamales are deliciously unwrapped and inhaled without any toppings, and I’d be lying to say I haven’t done that often.
However, I like borrowing a page from the classic enchiladas suizas recipe and topping it with tomatillo salsa verde, a bit of crema, some crumbly cheese, and, if I’m really feeling it, some pickled red onions. You don’t need to serve them this way but trust me that they’re delicious when you do!
{Tamales De Rajas Con Queso} Poblano Chile Rajas Tamales Recipe
Equipment
Ingredients
For The Tamale Wrappers:
- 3 dozen corn husks
For The Tamale Dough:
- 3 cups masa harina
- 4 cups cold water or vegetable broth for the masa dough, plus more for steaming the tamales
- 8 ounces vegetable shortening or lard or butter or coconut oil
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
For The Rajas:
- 1 recipe {Rajas De Chile Poblano Con Crema} Charred Poblano Peppers With Cream made without adding the crema
For The Tamale Filling:
- 1 pound Oaxacan cheese or low-moisture mozzarella cheese pulled into at least strips about 3 inches long
For Garnish:
- Tomatillo salsa verde for garnish
- Crema or sour cream for garnish
- Crumbled feta or Cotija cheese for garnish
Instructions
- Soak The Corn Husks For The Tamales: Bring a medium pot or a teakettle filled with water to a boil and add corn husks to a large bowl or baking dish. Cover the husks with hot water and top with a teakettle or pan to help the husks stay submerged.Soak the husks for at least 30 minutes or until they bend easily without breaking. Tear one or two husks lengthwise to create 1/4-inch wide strips to use for tying the tamales.TIP: Husks may be soaked up to one day ahead; store in covered container in fridge. Bring to room temperature and pat dry before using.
- Make The Tamale Dough: Bring 3 cups of the water or broth to a boil in a medium saucepan. Place the 3 cups of masa harina in a bowl, then pour in the water and stir to combine. Set the masa aside to hydrate, about 15 minutes.Once the masa is hydrated, combine the 8 ounces of shortening, butter, or oil with the baking powder and salt in a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes. (If you use oil, it will not get fluffy, FYI). Turn off the mixer, scrape down the inside of the bowl with a spatula.Restart the mixer and add the hydrated masa one handful at a time until it's all added, about 3 to 5 minutes more. (It will look like whipped hummus when you're finished.) Set the dough aside for 30 minutes to rest before using. Meanwhile, make the Poblano Chile Rajas if you haven't already. TIP: Once you've added all the masa to the lard, the end result should be a damp dough that is not cracking from dryness nor is it in any way wet and soupy. If you live in a dry climate, you'll likely want to whip in that last cup of water after you've let the masa dough rest. Of course, it may not be necessary for a humid climate. The goal is to have enough water that the dough texture is similar to whipped mashed potatoes or whipped hummus.
- Assemble The Tamales: To start making the tamales, wipe each corn husk dry with a towel. Working with one husk at a time, place it lengthwise with the wider end toward you and the tapered end pointing away from you. Place 3 tablespoons to 1/4 cup of the masa dough in the middle of the husk. Using a large spoon, a pastry scraper, or a masa spreader, spread the mixture into a thin rectangle about 3 inches wide and 4 inches long.Add one strip of the cheese to the middle of the masa rectangle, then place a small spoonful of the rajas filling (maximum 1 tablespoon) just on top of the cheese. Fold the husk so that the two long edges of masa touch and then close it (similar to the way you would for rolling sushi), pulling the clean side over the other clean side and roll tightly to secure. Fold the long tail of corn husk that is empty over the filled corn husk, then tie ends of tamale shut with husk strips. Repeat process to make 24 tamales. TIP: Uncooked tamales can be frozen up to 4 months before using. When you want to make them, do not defrost them -- simply cook them a bit longer than you would if they were fresh!
- Cook The Tamales: Use a tamale steamer or a steamer insert set inside a large stockpot and add water to just below the bottom of the steamer insert (make sure the water doesn't touch the bottom of the insert). Cover and bring water to a boil. Arrange tamales in the pot upright, leaning against one another.Cover and steam until dough is slightly firm to touch and separates easily from the husk, adding more water to the pot as necessary about 50 to 60 minutes. Turn off the heat then let the tamales steam for at least 10 minutes more before serving.Serve unwrapped tamales garnished with salsa verde, crema, crumbled cheese, or even pickled onions.Â
