These insanely delicious Tamales de Rajas con Queso (Jalapeño and Cheese Tamales) are the perfect way to celebrate any special occasion. Unwrap and enjoy!

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As a little girl, I dreaded this time of the year. If I dared to cross the kitchen, I was handed a knife and a corn husk. Smear. Fill. Wrap. Repeat.

One day, I saw my cousin going through the front room, completely avoiding the kitchen. She returned with tamales from the neighbor, thereby making herself the hero of our family because ours were still cooking.

A few years later, my cousin was sitting at the table … smearing, filling, wrapping… when, this time, I walked in with the neighbor’s Jalapeño and Cheese Tamales.

It felt great to be the tamale hero for a change!

Here’s a tried and true tamales recipe that’s delicious, yummy, and one of the most classic Mexican dishes.

It’s not the recipe for tamales. It’s the work involved that makes them hard.

Truth be told. That’s actually why we have big Mexican families: to wrap tamales. Totally joking!

More Tamales Recipe:
Chicken Mole Tamales
Red Pork Tamales
Beef Tamales

Soak the corn husks in warm water. At least 20-30 minutes, until pliable.
Overnight is best.

Pro Tamale Making Tip:
Put them in large pot and cover with a lid from a smaller pot. Corn husks float, and they need to be completely submerged in water.

If you’re lucky enough to live in an area where they sell prepared masa, BUY IT. You won’t regret saving yourself this step.

Or, you can make homemade masa for tamales. You can also use a healthier masa with oil that does not use lard.

The filling for Rajas con Queso Tamales:

pickled jalapenos
Monterey Jack cheese slices

Lost in Translation: “Rajas” are slices. You might find “tamales de rajas con queso” with slices of roasted poblano peppers instead of pickled jalapenos.

However, it’s 100 times easier to use pickled jalapenos instead.

Traditionally, these tamales are made with Oaxaca cheese. Monterey Jack is easier to find and makes a good substitute.

Note: Look at how the cheese is sliced, long and thin to fit the length of the corn husks.

Table of Contents

1 How to Assemble Tamales
2 Jalapeño and Cheese Tamales

How to Assemble Tamales

Get a corn husk and apply a thin layer of masa.
Add your filling.
Fold each side inward.
Fold the corner end in and set aside.

Word to the Wise: While you’re assembling tamales, make sure the ones that are already assembled are standing up, not lying down. The open top should be upward.

The filling will fall out otherwise.

More Vegetarian Tamales:
Northern Style Bean Tamales
Tamales Dulces
Tamales de Cajeta

When you buy a bag of corn husks, you will always find some that are NOT good. Maybe they are too small, or they just look weird.

Add those to the bottom of a large steamer. They also serve to place on top of the steaming tamales.

You might also like:
Chicken Salsa Verde Tamales
Champurrado
Buñuelos

Add water to the steamer.
Add tamales open side up.
Steam for 1 /2 to 2 hours, or until the masa removes easily from the corn husk.

Make tamales in half the time with an instant pot. Check out these: Instant Pot Red Pork Tamales and Instant Pot Chicken Tamales.

How long do Tamales last?

Fresh tamales last up to 5 days in the fridge.
Frozen tamales last up to 4 months.

These insanely delicious Tamales de Rajas con Queso will be a family favorite. They’re perfect for any special occasion. iProvecho!

Watch The Video on How to Make Jalapeño Cheese Tamales

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