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Tamales de Rajas .. yes, please!
I have published numerous tamales recipes over the years. I even have a tamales course.
Today, we’re making tamales stuffed with green chile and cheese. Wrapped up in corn husks and steamed to perfection.
In this post, I’m here to give you all my Pro Tips. From how to customize with different fillings to different cooking methods and more.
Making Corn Masa
If this is your first time making tamales, buy the masa already prepared. Taste it. Masa has a unique taste.
Once you know what to aim for, then try making homemade masa for tamales.
Highly recommended to make tamales using masa harina as its much easier and faster.
Corn Husks
- Soak corn husks in hot water for 30 minutes.
- Overnight is best.
Open the bag of corn husks and separate them. Remove any hairs.
Rinse them well because you might find the occasional bug. Bugs like to hide in dark places.
How to Make Strips of Poblano Peppers
- Roast the poblano peppers. Do this either under the broiler or over an open flame on high heat.
- Cover and steam. Remove the charred skin from the poblano chiles.
- Cut off the stem and remove the seeds from inside before cutting into thin strips.
Rajas (pronounced RA-has) means strip of chile. In this recipe, we’re using strips of poblano peppers.
Also published on this website are Pickled Jalapeño and Cheese Tamales.
The two recipes are similar but use different chile peppers.
Assembling Tamales
- Slice the cheese.
- Drain and shake off any excess water from the corn husks.
- Set up a working station with the corn husks, masa (or the corn dough), and filling.
Making tamales is not hard. Assembling tamales is what takes a long time. Invite your friends, neighbors, and everyone in the house willing and able to fill and fold.
Type of Cheese
Monterey Jack or Queso Oaxaca Cheese are best. There are people who will use queso fresco, but it’s more traditional to use a melty cheese.
- Apply a thin layer of masa.
- Add a slice of roasted poblano pepper. Add more if using a larger corn husk.
- Add a slice of cheese. Again, add more if you are using a larger corn husk.
- Fold the corn husks sides inward.
- Look for the narrow end of the husk, and fold the corner top to the center and set aside.
How much of the filling to add really depends on the size of the corn husk.
Use your best judgment. You might need less of the filling if using a smaller corn husk.
“The bigger the corn husk, the bigger the tamal.”
Maggie Unzueta
Place already assembled tamales standing upward, with the open-side up in a large bowl.
Folding Rajas Tamales:
Take a strip of corn husk and wrap around the center of the tamal. This secures the tamal filling. I find this necessary only when the filling might come out.
Do a second wrap around the tamal, using aluminum foil or parchment paper to prevent staining the pot.
- Fill the bottom of a large pot with water and add the steamer basket.
- Add tamales open side up to the bottom of the pot.
You will always have corn husks that are NOT good.
Add those to the bottom of the steamer or above the steamer insert.
Not left with any husks? Use a damp kitchen towel or damp paper towel.
- Steam for 1 hour 1/2 to 2 hours on medium low to medium heat.
How to tell if these vegetarian tamales are ready? When the tamal pulls away easily from the corn husk, your tamales are ready.
Fyi, Instant pot tamales take nearly half the time to cook, but on the downside, you can’t make a lot.
Pro Tip:
After 2 hours, if your tamales are not ready, turn off the heat. Let them sit in the steamer pot with the lid on for an hour. Then try them again.
OR, put them in the fridge. Your masa might just need to cool down.
Frequently Asked Questions
Tamales originated in Mesoamerica. They date back as early as 8000 to 5000 BC. They became popular and spread among the indigenous cultures of Mexico and all of Latin America.
No. You don’t eat the corn husk. Remove and discard. Eat what’s wrapped inside in the husk.
The trick to moist tamales is using enough fat in the masa. Traditionally, lard is used to make masa, but many people use vegetable shortening or oil instead. Any of these options will keep them moist and make delicious tamales.
More Mexican Tamales recipes
You’re going to love these Rajas con Queso Tamales. Be sure to save some for Día de la Candelaria. Serve with molcajete salsa, sour cream, and enjoy!
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Tamales de Rajas con Queso
Ingredients
For the Corn Husks:
- 30 corn husks separated and rinsed
- water to rinse the tamales
To Make Masa:
- 1 2/3 cups lard (or shortening)
- 5 cups masa harina
- 3 1/2 tspn salt
- 2 1/2 tsp baking powder
- 4 1/2 cups hot water (or chicken broth)
For the Filling:
- 6-7 poblano peppers (use 7, if they are small)
- 1 lb Monterey Jack Cheese (or Oaxaca Cheese)
Also Need:
- water (for the steamer)
Instructions
For the Corn Husks:
- Open the package and separate the corn husks.
- Remove any hair or debris.
- Rinse and submerge under hot water.
- Place a heavy object to make sure they stay under water.
- Rinse repeat. You might need to do this a few times.
To Make the Masa:
- Beat the lard with your mixer until it's smooth and creamy. About 2 minutes.
- Combine masa harina, salt, and baking powder in a bowl.
- Slowly add the dry ingredients to the lard.
- Add some of the water.
- Alternate between adding the dry ingredients and water until fully incorporated.
- Scrape down the sides of the bowl every so often.
- Mix together until you form a smooth dough.
- Set aside until ready to use.
Poblano Peppers and Cheese:
- Rinse and pat dry the poblano peppers.
- Meanwhile, turn on the broiler.
- Place on a baking sheet.
- Bake under the broiler for 7 minutes.
- Turn and return them under broiler for another 5 minutes.
- Cover with plastic wrap to steam.
- After 10 minutes, use a knife to remove the charred skin.
- Cut off the stems and cut in half.
- Remove the seeds, and cut into long strips.
- Set aside until ready to use.
- Cut the cheese into long strips and set aside.
Assembling Tamales:
- Drain and discard the water from the corn husks.
- Shake off any excess water before assembling.
- Apply a thin layer of masa.
- Add a slice of roasted poblano pepper. Add more if using a larger corn husk.
- Add a slice of cheese. Again, add more if you are using a larger corn husk.
- Use your best judgment. You might need less of the filling if using a smaller corn husk.
- Fold the corn husks sides inward.
- Fold the corner top to the center and set aside.
- Place already assembled tamales standing upward, with the open-side up.
- Fill the bottom of a large steamer with water.
- You will always have corn husks that are NOT good. Add those to the bottom of steamer, above the steamer insert.
- Add tamales open side up to the bottom of the pot.
- Steam for 1 1/2 to 2 hours, or until the masa removes easily from the corn husk.
- Serve. Unwrap and top with your favorite salsa.
What a great recipe I didn’t know of! The pictures and instructions for these tamales de rajas con queso are very helpful and will help me ’cause we plan to make it!
You’re going to really enjoy this recipe. Tamales de Rajas are the best!
These flavor of these tamales is so good, the pepper and cheese are so creamy and makes the masa have a subtle sweet flavor that makes you savor each bite.
Yay! So glad you enjoyed this recipe. Tamales de rajas are some of my favorites.
Tamales are one of my favorite dishes to make for the holiday, even my kids love it. I like the idea of adding cheese to it to make it more delicious!
Thank you for sharing this recipe with us. Happy holidays!
We love these tamales de rajas con queso. I know you’ll love them too. Thank you for your comment!
Usually order them at a restaurant and
I love that I can make these at home now!
You’re going to love the homemade version. Homemade tamales are the best!
This was my first time making tamales. They turned out amazing!! I definitely will be making again.
That’s great! First time is always the hardest. Next time you make tamales de rajas will be much easier.
I followed this recipe and it came out delicious! I used mozarella instead but kept everything else the same. They were a hit, will make them again.
Mozarella is a great choice. I’m sure your tamales de rajas were a big hit!
This is such a great Tamales recipe, it has a great twist from the original one! A perfect delicacy to have for this Holiday season! Loved it!
Thank you! Happy to hear you enjoyed the tamales de rajas. 🙂
I love tamales! My first attempt was a few months ago, and they are easier to make than what I had initially thought. Thanks for the recipe share!
The first time is always the hardest, but the next time you make them, you’ll know exactly what to do. Hope you try this tamales de rajas recipe.
I have eaten many tamales, but have never tried peppers and cheese in them before. Excited to try this version for the holidays!
You must try tamales de rajas. They are a classic and so so yummy!
We make Colombian tamales for Christmas, but these would make for a fun and refreshing twist!
I would love to try Colombian tamales. Yes, give these tamales de rajas a try. Probably very different from yours, but very very delicious.
Your instructions were great! My friends and I had a great time making tamales and an even better time eating them.
That’s great! I love hearing that people enjoy making tamales. I usually put on music and invite some friends over. Always a good time.
First time making tamales and it was surprisingly easy! They are delicious- I can ‘t wait to try your other tamale recipes!
That’s great to hear! So glad you enjoyed this recipe. Yes, try more! 🙂
These were a fun thing to make so my kids and I are going to start a tradition of making them every Christmas Eve. Thanks for the delicious recipe!
I love it! You’re creating food memories with your kids. They will always remember tamales de rajas and Christmas.