I have wonderful memories of making Tamales de Rajas con Queso in Durango, Mexico, with my grandmother, my cousins, and our extended family. Everyone had a job. Someone prepared the masa. Someone roasted the chiles. Others spread the masa and added the filling. And then we all sat together assembling tamales. Now at Christmas in my own home, I am the official masa spreader. My husband and son fill and fold tamales. They love this recipe, and for good reason. They’re so good!
You must also try my recipe for Jalapeno and Cheese Tamales.
Quick Recipe Notes
- Taste profile: Smoky, earthy roasted poblano peppers with creamy, melty cheese and tender, savory masa.
- Texture: Soft and tender masa with juicy roasted poblano strips and gooey melted cheese in every bite.
- Best for: Christmas, holidays, posadas, Día de la Candelaria, tamaladas, and large family gatherings.
- Make ahead: Tamales can be assembled and refrigerated before steaming, or cooked ahead of time and reheated. They are perfect for making a day or two before a holiday or gathering.
- Freezer-friendly: Freeze cooked tamales in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator and reheat by steaming until warmed through.
-Maggie
Tamales de Rajas con Queso are Mexican tamales filled with roasted poblano pepper strips and melty cheese.
The word rajas simply means strips. In Mexican cooking, it often refers to chile peppers that have been roasted, peeled, and cut into strips.
For this recipe, poblano peppers are roasted and peeled before being sliced into rajas. The smoky poblano strips are paired with melty cheese and wrapped in soft corn masa.
🌽 How to Make Tamale Masa
If this is your first time making tamales, I recommend buying prepared masa from a Mexican market. Taste it before you begin so you know what properly seasoned tamale masa should taste like.
Once you know what you’re aiming for, you can try making your own Masa for Tamales from scratch.
For an easier homemade option, I highly recommend using masa harina. It is much faster and easier than preparing dried corn from scratch, and you can make excellent tamales with it.
The masa should be soft and spreadable, making it easy to apply a thin layer to the corn husk.
If your masa is difficult to spread, it may need more liquid or fat. 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.
🌿 How to Prepare Corn Husks for Tamales
Dried corn husks need to be softened before you can use them.
- Separate the corn husks and remove any pieces of corn silk or hairs.
- Rinse the husks well.
- Place them in a large bowl or pot and cover them with hot water.
- Let them soak for at least 30 minutes.
Soaking them overnight is even better if you have the time.
The husks may have an occasional bug or two hiding inside. Don’t be alarmed. Just rinse them well and discard any husks that are damaged or unusable.
The husks should be soft and flexible enough to fold without tearing.
🌶️ How to Make Strips of Poblano Peppers
The star of these tamales is the roasted poblano pepper.
Roast the poblano peppers under the broiler or directly over a gas flame until the skin is blackened and blistered.
Place the roasted peppers in a bowl and cover them. Let them steam for several minutes. This makes removing the charred skin easier.
Once the peppers have steamed:
- Peel off the charred skin.
- Cut off the stems.
- Remove the seeds and membranes.
- Slice the roasted poblanos into thin strips.
These strips are your rajas.
You can make the rajas as thin or thick as you like. I prefer strips that are thin enough to fit comfortably inside the tamal but substantial enough that you can taste the roasted poblano in every bite.
Set Up Your Tamale Workstation
Once your masa, corn husks, roasted poblano rajas, and cheese are ready, it’s time to assemble the tamales.
This is where making tamales becomes a team sport.
Set up a workstation with:
- Soaked corn husks
- Prepared tamale masa
- Roasted poblano strips
- Sliced cheese
🧀 What Cheese Is Best for Rajas con Queso Tamales?
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. You can also use mozzarella.
🫔 How to Assemble Tamales de Rajas con Queso
- Apply a thin layer of masa with the back of a spoon.
- 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.
- Place already assembled tamales standing upward, with the open-side up in a large bowl.
What to do if your uncooked tamal is falling apart: 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.
- Fill the bottom of a large steamer pot.
- 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 ½ to 2 hours on medium low to medium heat.
How to tell if tamales are ready? When the tamal pulls away easily from the corn husk, your tamales are ready.
Want to cook tamales faster? My Instant Pot Chicken Tamales take nearly half the time to cook. The downside is that you can’t make as many at once as you can in a large steamer.
👩🏼🍳 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.
How to Store and Reheat Tamales
Tamales are perfect for making ahead, which is one reason I love making a big batch for Christmas, posadas, and family gatherings.
How to Store Cooked Tamales
- Let the tamales cool completely before storing them.
- Place cooked tamales in an airtight container and refrigerate for up to 4 days.
How to Freeze Tamales
- Place completely cooled tamales in a freezer-safe bag or airtight container and freeze for up to 3 months.
- For the best results, freeze them in smaller batches so you can thaw and reheat only what you need.
How to Reheat Tamales
- Refrigerated tamales: Steam for about 15 to 20 minutes, or until heated through.
- Frozen tamales: Steam for about 30 to 40 minutes, or until hot throughout.
- Keep the tamales in their corn husks while reheating. The husks help protect the masa and keep the tamales moist.
- You can also reheat tamales in the microwave for a quick meal. Wrap each tamal in a damp paper towel and microwave until heated through.
- The best way to reheat tamales is by steaming them.
🙋🏻♀️ 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.
🍴 More Tamales Recipes
- Green Pork Tamales
- Tamales de Elote (Corn Tamales)
- Chicken Salsa Verde Tamales
- Strawberry Tamales
- Birria Tamales
- Pumpkin Tamales
- Red Chicken Tamales
- Chicken Mole Tamales
- Tamales Dulces
You’re going to love these Tamales de Rajas con Queso. Make a batch for Christmas, a family tamalada, or save some for Día de la Candelaria.
And don’t forget to make enough to share!
😋 Hungry for More
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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 ⅔ cups lard (or shortening)
- 5 cups masa harina
- 3 ½ teaspoon salt
- 2 ½ teaspoon baking powder
- 4 ½ cups hot water (or chicken broth)
For the Filling:
- 6 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 ½ to 2 hours, or until the masa removes easily from the corn husk.
- Serve. Unwrap and top with your favorite salsa.
Hi there, love your recipe, gives good insight. Although i use olive oil instead of lard, for health purposes. I find it gives as much moisture and does not have the after taste of the lard or this new stuff called tallow oil. These are so bad for the arteries and heart. Also, the masa; I run my corn kernels through the Vitamix to break down the kernels. I then combine with the masa harina. And basically follow the typical blending. Not to forget the B.P, of course. As for the water chick broth is good made at home. Yes we love rajas. I roast my three different peppers and prep them the day prior. So much nicer. I have to say, we love cheddar cheese, it gives more flavor. Although pepper jack is good and of course the Mexican cheese as well. But color and flavor after experimenting seems to be our taste not to forget the beautiful color it imparts to the masa and filling.
Have you tried any of the above i mention? thank you for all your hard work that you bring to the blog you produce i always look forward to it.
I have never used tallow oil, but I will use olive oil. I have a Masa for Tamales recipe with oil on here. Cheddar cheese is not authentic to Mexico. That’s why I never use in Mexican recipes, but I have wondered what it would taste like on enchiladas. Love that you are experimenting with flavors. Sounds like you are quite the cook! Thank you so much for your comment.
thank you, Maggie, for your kind comments. actually, i understand the useage with cheddar, but after trying other cheese we decided the cheddar gave the roasted peppers more of a flavor. Since i am not Mexican i asked many of my friends for their opinion and after taste testing the different ones they too seem to think the same. So i continued, though it does not mean nothing cannot be changed. One thing Maggie, have you tried el queso Mennonite? delicious. this is made by the many big populations of the Mennonites in the northern part of Mexico. very nice, however after using that i still got the same comments. Cheddar. I want to do more with the flavors of Mexico, love the experimentations of different cultures. My family is Spain, though the cooking there is quite different, in fact completely. Yet i love the flavors of Mexico.
We are from the northern part where seafood rules. The great Cantabria is known for its delightful many fishes and shell as well.
Still cannot beat the terrific fish tacos from the wonderful warm coast of Mexico. Unlike the Cantabria, colder than the Pacific along the Calif coastline.
I love Queso Menonita. It’s my favorite. We have a large mennonite community in Durango. They live in remote towns and come to the city to sell their cheese. I would love to find it in the US, but it virtually impossible. Completely agree, change according to your liking, your taste, whatever you have on hands. Use these recipes as guides. Thanks for sharing what you have tried. It helps my readers to hear what other people have tried and how the recipe was modified. Have a great day!
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.
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! 🙂
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.
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.
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!
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.
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 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 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.
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!
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!
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.
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!