Tamales de Rajas con Queso (Poblano and Cheese Tamales) 🫔🌶️ are Mexican tamales filled with roasted poblano peppers and melty cheese, wrapped in soft corn masa and steamed until tender. They’re one of my favorite tamales to make for Christmas and family tamaladas.
I learned to make them with my grandmother and extended family in Durango, Mexico, where everyone had a job during tamale-making day. Now, I’m the official masa spreader in my own kitchen!
You must also try my recipe for Jalapeno and Cheese Tamales.
Why You’ll Love This Recipe ❤️
- Simple filling: Roasted poblano peppers and melty cheese make a flavorful filling without a long list of ingredients.
- Smoky and cheesy: Roasted poblanos add a smoky chile flavor, while melted cheese keeps the filling creamy and comforting.
- Great for a tamalada: Prepare the masa, rajas, and cheese ahead of time, then get everyone together to assemble the tamales.
- Make ahead friendly: Cooked tamales can be refrigerated or frozen, making them perfect for Christmas, posadas, and Día de la Candelaria.
-Maggie
What Are Rajas? 🌶️
Rajas simply means “strips.” In Mexican cooking, it often refers to chile peppers that have been roasted, peeled, and cut into strips.
For these tamales, poblano peppers are roasted until the skins are charred, then peeled and sliced into strips. The rajas are paired with melty cheese and wrapped in soft corn masa.
Instructions
🌽 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’re comfortable with prepared masa, you can try making your own Masa for Tamales from scratch.
For an easier homemade option, I recommend using masa harina. It’s much faster and easier than preparing dried corn from scratch, and you can still make excellent tamales.
The masa should be soft and spreadable so you can easily apply a thin layer to the corn husk.
If your masa is difficult to spread, it may need more liquid or fat. The key to moist tamales is using enough fat in the masa. Traditionally, lard is used, but vegetable shortening or oil can also be used.
🌿 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 to remove any debris.
- 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 should be soft and flexible enough to fold without tearing.
🌶️ How to Make Poblano Rajas
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.
I prefer to cut the rajas into thin strips that fit easily inside the tamal but are still substantial enough to taste in every bite.
Setting Up an Assembly Station
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 effort.
Set up a workstation with:
- Soaked corn husks
- Prepared tamale masa
- Roasted poblano strips
- Sliced cheese
🫔 How to Assemble Tamales de Rajas con Queso
- Spread a thin layer of masa over the wide part of the corn husk, leaving the narrow end uncovered.
- Add one or two strips of roasted poblano, depending on the size of the husk.
- Add a strip of cheese alongside the poblano.
- Fold the sides of the corn husk toward the center to enclose the filling, then fold the narrow bottom end upward.
The amount of filling depends on the size of your corn husk. Larger husks can hold more filling, while smaller husks need less.
- Place the assembled tamales upright in a bowl or container with the open end facing up while you finish assembling the rest.
What If My Tamal Falls Apart?
If an uncooked tamal is difficult to keep together, wrap a small strip of corn husk around the center to secure the filling. I usually only do this when the filling is likely to come out while steaming.
How To Steam Tamales
- Fill the bottom of a large steamer pot with water, making sure the water stays below the steamer insert.
- Add any damaged or unusable corn husks around the bottom or sides of the steamer. They can help keep the tamales upright and fill any gaps. If you don’t have extra husks, you can use a damp kitchen towel.
- Place the tamales upright in the steamer with the open ends facing up.
- Cover and steam for 1½ to 2 hours over medium-low to medium heat.
How do you know when tamales are done? A cooked tamal should pull away easily from the corn husk.
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
- If your tamales aren’t done after 2 hours, turn off the heat and leave them covered in the steamer for about an hour. Then check one again.
- If the masa still seems too soft, let the tamales cool slightly and check again. The masa can firm up as it cools.
Storing and Reheating Instructions
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 de rajas con queso are Mexican tamales filled with roasted poblano pepper strips and melted cheese, wrapped in corn masa and steamed in corn husks.
Poblano peppers are generally mild, but the heat can vary from pepper to pepper. Removing the seeds and membranes can also reduce the heat.
Monterey Jack or Oaxaca cheese are my preferred choices because they melt well. Mozzarella also works. Queso fresco can be used, but it won’t give you the same melty filling.
No. The corn husk is used to wrap and steam the tamal but is removed before eating.
Yes. You can assemble and refrigerate them before steaming, or cook them ahead of time and refrigerate or freeze them for later.
🍴 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
These Tamales de Rajas con Queso are perfect for Christmas, a family tamalada, or Día de la Candelaria. Make a big batch and enjoy them fresh, or freeze some for later.
Tamales de Rajas con Queso (Poblano and Cheese Tamales)
Ingredients
For the Corn Husks:
- 30 corn husks separated and rinsed
- water water, for soaking the corn husks
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.
- 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.
- Look for blackened or blistered skin on the chiles.
- 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 1½ to 2 hours, or until the masa pulls away easily from the corn husk.
- Serve warm with your favorite salsa.
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!