Tamales De Rajas Con Queso | Rajas Tamales Recipe

Our favorite classic Mexican tamale is this one filled with charred poblano peppers, caramelized onions, and melty Oaxacan cheese. We even make the masa vegetarian for 100% vegetarian tamales! Two of my favorite Mexican dishes in one, {Tamales De Rajas Con Queso} Poblano Chile Rajas Tamales recipe.

5 from 5 votes

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Prep Time 40

Cook Time 1 20

Resting Time 1 20

Total Time 3 20

Course Main

Cuisine Mexican

Diet Gluten Free, Vegetarian

Servings Tamales

Calories 190 kcal

Equipment

Teakettle
Medium Saucepan
Tamale Steamer
KitchenAid Stand Mixer
Silicone Spatula
Pastry Scraper
Liquid Measuring Cups
Dry Measuring Cups And Spoons
Stainless Steel Frying Pan

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.

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Nutrition

Serving: 1 tamalCalories: 190kcalCarbohydrates: 12gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 10mgSodium: 381mgPotassium: 38mgFiber: 1gSugar: 0.001gVitamin A: 33IUVitamin C: 0.03mgCalcium: 54mgIron: 1mg

Keyword Classic Mexican recipe, Mexican tamales