Tamales de Rajas con Queso

Tamal de Rajas served on a blue plate next to a fork and topped with sour cream, salsa, and fresh cilantro.

4.98 from 45 votes

Learn how to make Tamales de Rajas con Queso from scratch! Stuffed with strips of poblano peppers and cheese. They are perfect for Christmas dinner or any celebration.

Prep Time1

Cook Time2

Total Time3

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 232kcal

Author: Maggie Unzueta

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 tspn salt
2 ½ teaspoon baking powder
4 ½ 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 ½ to 2 hours, or until the masa removes easily from the corn husk.
Serve. Unwrap and top with your favorite salsa.

Notes

Type of Cheese

Monterey Jack or Queso Oaxaca Cheese are best.

The Filling:

How much of the filling to add really depends on the size of the corn husk.

“The bigger the corn husk, the bigger the tamal.”

Use your best judgment. You might need less of the filling if using a smaller corn husk.

Pro Tip:

If after 2 hours of cooking the tamales are not ready, turn off the heat and leave the tamales inside the pot with the lid on. OR, place them in the fridge. The masa might just need to cool down.

Nutrition