Tamales de Rajas con Queso

Tamales de Rajas con Queso are a delicious and comforting Mexican treat, perfect for any gathering or festive occasion. These tamales are filled with a flavorful combination of roasted poblano peppers, onions, and melted cheese, all wrapped in soft, masa dough.

Steamed to perfection, they offer a savory bite with just the right amount of creaminess and spice.

Whether you’re making them for a special celebration or just craving a comforting meal, these tamales are sure to impress and satisfy!

Why You’ll Love This Recipe:

People will love this Tamales de Rajas con Queso recipe because it combines the rich, comforting texture of masa with the smoky, earthy flavor of roasted poblano peppers and the creamy melt-in-your-mouth goodness of cheese.

The combination of savory ingredients creates a satisfying balance of flavors in every bite.

Plus, the process of steaming the tamales locks in moisture, making them incredibly tender.

Whether enjoyed as a snack, appetizer, or main dish, these tamales are a crowd-pleaser that offers both flavor and nostalgia, bringing the heart of Mexican cuisine to your table.

Key Ingredients:

Masa harina: The foundation of tamales, providing a soft and tender dough that wraps all the delicious fillings.

Roasted poblano peppers: These add a smoky, mildly spicy flavor that pairs perfectly with the cheese.

Shredded cheese: Oaxaca or mozzarella cheese gives a creamy, melty texture that complements the other ingredients.

Vegetable oil or melted butter: Helps create a moist, pliable dough and adds richness to the masa.

Corn husks: Used for wrapping the tamales, they impart a subtle aroma and help steam the tamales to perfection.

Onion: Adds a slight sweetness and depth of flavor to the tamale filling.

Tamales de Rajas con Queso

Ingredients:

3 cups masa harina (corn dough)

1 ½ cups chicken or vegetable broth (adjust for consistency)

1 cup vegetable oil or melted butter

1 tsp baking powder

1 tsp salt

3 cups shredded cheese (Oaxaca, mozzarella, or a blend)

1-2 roasted poblano peppers, sliced into strips

1 medium onion, sliced thinly

1 cup green chile (or roasted poblano, optional)

Corn husks for wrapping (soaked in water for 30 minutes)

Instructions:

Step 1: Prepare the Masa

In a large mixing bowl, combine the masa harina, salt, and baking powder.

Gradually add the vegetable oil or melted butter, followed by the chicken or vegetable broth.

Stir until you achieve a soft, smooth dough that is pliable and easy to work with.

Step 2: Set the Masa Aside

Once the masa is ready, cover it with a damp cloth and set it aside while you prepare the filling.

Step 3: Prepare the Filling

Slice the roasted poblano peppers into strips and chop the onion into thin pieces.

Step 4: Assemble the Tamales:

Lay a soaked corn husk flat on your work surface.

Spread a spoonful of masa evenly on the husk, leaving some space on each side and at the bottom.

Place a few strips of roasted poblano peppers, some chopped onion, and a generous amount of cheese in the center.

Step 5: Fold and Wrap

Fold the sides of the corn husk toward the middle and then fold up the bottom to close the tamale securely.

Step 6: Steam the Tamales

Arrange the tamales in a large steamer basket, ensuring they are upright.

Cover with a clean towel or additional husks to trap the steam.

Steam the tamales for 1 to 1 ½ hours, or until the masa easily pulls away from the husk and is fully cooked through.

Step 7: Rest and Serve

Let the tamales rest for about 10 minutes before serving to allow them to firm up slightly.

Enjoy your delicious Tamales de Rajas con Queso!

Notes:

Soaking the Corn Husks: Make sure to soak the corn husks in warm water for at least 30 minutes before using them. This softens the husks and makes them more pliable, preventing them from cracking while wrapping the tamales.

Masa Consistency: The masa dough should be soft and easy to spread but not too wet. If the dough feels too dry, add a little more broth, one tablespoon at a time, until you achieve the right consistency.

Filling Variations: Feel free to experiment with different types of cheese or peppers. You can use a mix of Oaxaca and mozzarella, or even add a bit of cheddar for extra flavor. Roasted poblano peppers can be swapped for other mild peppers, like Anaheim, for a different taste.

Steaming Time: The cooking time may vary depending on the size of your tamales and the heat of your steamer. Make sure to check the tamales after 1 hour, but they should generally be ready within 1 to 1 ½ hours when the masa pulls away from the husk easily.

Freezing Tamales: You can make a batch of tamales ahead of time and freeze them for later. Once assembled but unsteamed, wrap them tightly in plastic wrap or foil, then store in a freezer bag. To cook from frozen, steam for an additional 15-20 minutes longer than the normal cooking time.

Serving Suggestions: Serve these tamales with a side of salsa, crema, or a tangy guacamole for extra flavor. They also pair wonderfully with a fresh salad or Mexican rice for a complete meal.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1 tamale

Frequently Asked Questions:

Can I use a different type of cheese for these tamales?

Yes! While Oaxaca cheese is traditionally used for its meltability, you can also use mozzarella, cheddar, or a blend of cheeses.

Just make sure to choose a cheese that melts well to achieve the creamy texture inside the tamale.

Do I have to roast the poblano peppers?

Roasting the poblano peppers enhances their smoky flavor, but if you’re short on time, you can skip this step.

You can use fresh poblano peppers or substitute with other mild peppers like Anaheim for a slightly different flavor.

Can I make these tamales ahead of time?

Absolutely! You can assemble the tamales and store them in the fridge or freeze them before steaming.

To cook from frozen, just steam them for an additional 15-20 minutes until fully heated through.

How can I prevent the tamales from falling apart while steaming?

Ensure that the masa dough is the right consistency—not too dry and not too wet.

When wrapping the tamales, be sure the corn husks are tightly secured, and steam them upright to maintain their shape

Also, check that the tamales are fully cooked before serving by ensuring the masa easily pulls away from the husk.

Can I use a different type of broth?

Yes, you can use either chicken or vegetable broth based on your preference.

Vegetable broth will keep the tamales vegetarian, while chicken broth adds a deeper flavor.

You can also use water if you don’t have broth available, though it may slightly alter the taste.

How do I know when the masa dough is the right consistency?

The masa dough should be soft, smooth, and pliable but not too sticky.

It should easily spread on the corn husk without cracking.

If the dough feels too dry, add a little more broth, one tablespoon at a time.

If it’s too wet, add more masa harina until it reaches the right texture.

Can I use store-bought corn husks?

Yes, you can use store-bought corn husks, but make sure to soak them in warm water for at least 30 minutes before using them.

This softens the husks, making them easier to fold and wrap without tearing.

What’s the best way to fold tamales?

To fold the tamales, spread the masa on the corn husk, then add your filling in the center.

Fold the sides of the husk towards the middle, then fold up the bottom to close the tamale.

Make sure it’s not too tight, allowing room for the masa to expand during steaming.

Can I make these tamales spicier?

Yes! If you want to add more heat, consider using spicier peppers such as jalapeños or serranos instead of or in addition to the poblanos.

You can also add a bit of chili powder or hot sauce to the masa or filling for extra spice.

What should I do if the tamales don’t seem to cook through?

If the tamales aren’t fully cooked after the recommended steaming time, simply continue steaming them for another 10-15 minutes.

Ensure that the steamer is properly covered with a towel or extra husks to trap the steam.

Check a tamale by opening it slightly to see if the masa has pulled away from the husk.