tamales de rajas
Tamales de rajas con queso are a beloved traditional Mexican dish featuring tender masa filled with roasted green chiles (rajas) and melted cheese. Perfect for festive occasions like Nochebuena or casual family dinners, these green chile and cheese tamales bring vibrant flavors and rich cultural heritage to your table. Whether you’re a seasoned tamalero or trying tamales de rajas for the first time, this authentic recipe including expert tips, substitutions, and a full how-to video will ensure delicious results every time.
Table of Contents
Why You’ll Love This Recipe
- Authentic flavor: Experience the perfect balance of smoky roasted poblano chiles with gooey Oaxaca cheese.
- Easy to follow: Step-by-step instructions with photos and video to guide you from masa preparation to steaming.
- Perfect for celebrations: A festive recipe honoring Mexican traditions like tamaladas and holiday feasts.
- Vegetarian-friendly: Made without meat but packed with satisfying flavor and texture.
What Are Tamales de Rajas?
In Mexican cuisine, “rajas” refers to strips or slices of roasted chiles, typically poblano peppers, which add a mild smoky heat and earthy flavor. Tamales de rajas combine these strips with creamy cheese, wrapped in masa dough and steamed in corn husks. This style of tamal varies regionally but is celebrated nationwide, especially during Christmas (Nochebuena) and family gatherings called tamaladas.
Tex-Mex variations sometimes add other cheeses or ingredient blends while maintaining the heart of the dish: masa, chile rajas, and cheese.
Ingredient Overview
Main Ingredients
- Masa harina: The foundation of tamales, this ground corn dough provides soft texture.
- Poblano peppers: Roasted and sliced into rajas for smoky, mild-heat filling.
- Cheese: Oaxacan cheese is traditional for its meltability, but asadero, Monterey Jack, or mozzarella work well too.
- Corn husks: Soaked dried corn husks to wrap and steam the tamales.
Optional Ingredients & Substitutions
- Crema: Mexican sour cream addition for richness.
- Canned corn: Adds a subtle sweetness and texture.
- Suero or buttermilk: Used in some recipes to add moisture and tanginess to masa.
- Cheese substitutions: Feta or queso fresco for a less melty, creamier texture.
- Allergy-friendly: Use gluten-free masa harina if needed.
| Cheese Type | Flavor Profile | Meltability | Availability |
|---|---|---|---|
| Oaxaca Cheese | Mild, buttery | High | Specialty stores |
| Asadero Cheese | Creamy, mild | High | Latin American markets |
| Monterey Jack | Mild, slightly sweet | Moderate to high | Most supermarkets |
| Queso Fresco | Slightly salty | Low | Latin markets |
Equipment Needed
- Large pot or tamalera (steamer for tamales)
- Mixing bowls
- Tongs (for flipping chiles)
- Electric mixer or manual dough whisk
- Measuring cups and spoons
Step-by-Step Instructions
Deliciously authentic Tamales de Rajas con Queso feature soft masa filled with smoky roasted poblano chili strips (rajas) and melted Oaxaca cheese. This traditional Mexican recipe offers step-by-step instructions for soaking corn husks, preparing masa, assembling tamales, and steaming them to perfection. Ideal for holidays like Christmas (Nochebuena) or any family feast, these green chile and cheese tamales deliver irresistible flavor with tips for substitutions, storage, and reheating.
Total Time: 2 hours and 30 minutes
1. Soak Corn Husks
Place dried corn husks in warm water and soak for at least 1 hour to soften, making them pliable for wrapping.
2. Roast and Prepare Poblano Peppers
Char poblano peppers over an open flame or in a hot skillet until skin blisters. Place in a sealed plastic bag to steam for 15 minutes, then peel away skins. Remove seeds and slice into thin strips (rajas).
3. Make the Masa Dough
Mix masa harina with warm water or broth, lard or vegetable shortening, baking powder, salt, and optional suero or buttermilk until dough is soft and spreads easily but is not wet.
4. Assemble Tamales
Spread a thin layer of masa onto the soaked corn husk, leaving edges clear. Place a few rajas and a generous handful of shredded cheese in the center. Fold the sides and bottom of the husk tightly around the filling.
5. Steam Tamales
Arrange tamales upright in a steamer basket over boiling water and cover. Steam for 1.5 to 2 hours, adding water as needed. Check for doneness by unwrapping a tamal to verify the masa is firm and separates easily from the husk.
Estimated Cost: 15 USD
Supply:
- Masa Harina (corn flour for tamales)
- Chicken or vegetable broth
- Natural rendered pork lard or vegetable shortening
- Baking powder
- Salt
- Poblano peppers (roasted and sliced into rajas)
- Oaxaca cheese or Monterey Jack cheese (shredded or sliced)
- Corn husks (dried)
Tools:
- Large mixing bowl
- Steamer pot or tamalera
- Electric mixer or hand mixer
- Tongs (for roasting peppers)
- Measuring cups and spoons
Materials: Plastic wrap or kitchen towels (for resting roasted peppers)Aluminum foil (for lining steamer)Kitchen utensils: knife, spoon, spatula
Video Guide
[Embed Video] Watch our step-by-step video tutorial to see the entire tamales de rajas con queso making process, including roasting chiles, preparing masa, assembling, and steaming.
Expert Tips & Troubleshooting
- To prevent dry masa, make sure it’s moist but not sticky. Add broth or suero for extra moisture.
- If masa doesn’t stick well, beat the dough longer or add more shortening.
- You can freeze steamed tamales by wrapping individually in plastic wrap and reheating by steaming.
- Vegan substitutions: use plant-based shortening and dairy-free cheese to keep this dish vegan-friendly.
- Batch cooking tip: prepare a large batch and freeze unsteamed tamales for quick meals.
Serving Suggestions
Serve tamales de rajas with extra crema, fresh salsa, and a side of Mexican rice or beans. Garnish with cilantro and lime wedges for added brightness. Hosting a tamalada? Pair with warm atole or champurrado for a festive feast.
tamales de rajas(FAQ)
What are rajas in tamales?
Rajas refer to sliced roasted chiles that add smoky flavor and mild heat.
What cheese is best for tamales de rajas?
Oaxaca cheese is traditional and melts beautifully, but Monterey Jack or asadero are good substitutes.
Can I substitute poblano peppers?
Yes, Anaheim or Hatch chiles work well but adjust for heat level.
How do I store and reheat tamales?
Store in the fridge for up to 5 days or freeze for months. Reheat by steaming or microwaving wrapped in a damp paper towel.
Nutrition & Variations
Each tamal serves approximately 200–250 calories depending on cheese and masa quantity. For a healthier option, reduce the shortening and use low-fat cheese. Explore regional variations by adding roasted corn or different chile blends.
Printable Recipe Card
Tamales de Rajas con Queso (Authentic Green Chile & Cheese Tamales)
Ingredients
Equipment
Method
- Soak dried corn husks in warm water for at least 1 hour until pliable. Drain and set aside.
- Roast the poblano peppers over an open flame or under a broiler until skin is charred and blistered. Place peppers in a covered bowl or plastic bag for 15 minutes to steam. Peel off the skin, remove seeds, and slice into thin strips (rajas).
- In a mixing bowl, combine masa harina, salt, and baking powder. Add lard or shortening and mix until crumbly.
- Gradually add warm broth and optional suero or buttermilk; beat with electric mixer until dough is light and fluffy, about 5 minutes. Dough should be soft but spreadable.
- Spread about 2-3 tablespoons of masa onto the center of a soaked corn husk, leaving edges free.
- Add a few strips of roasted poblano rajas and a generous handful of shredded Oaxaca cheese on top of the masa.
- Fold the sides of the corn husk inward, then fold up the bottom to create a secure, tamale pouch.
- Arrange tamales upright in a large steamer pot. Cover with a damp kitchen towel and steam over boiling water for 90-120 minutes. Check water level regularly and add more hot water as needed.
- Tamales are done when masa separates easily from the husk and feels firm.
- Let tamales rest for 10 minutes before serving. Serve with crema, salsa, or lime wedges as desired.
Notes
Notes & Tips:
- For softer masa, use suero, buttermilk, or add extra broth slowly during mixing.
- To store, keep tamales wrapped in husks in an airtight container in the refrigerator up to 5 days or freeze for longer storage.
- Reheat steamed or microwaved tamales wrapped in a damp paper towel.
- Vegan version: substitute lard with vegetable shortening and use vegan cheese.
- For a spicier variation, add diced jalapeños or chipotle to the cheese filling.
Nutrition (per tamal, approx):
Calories: 220 Fat: 12g Carbohydrates: 22g Protein: 6gUser Reviews & Comments
We’d love to hear your experience! Share your tamale photos, variations, or tips in the comments below or tag us on Instagram using #TamalesDeRajas.
Related Recipes You’ll Love
Looking for more delicious chicken lunch ideas? Try these reader favorites:
- Ultimate Brisket Sandwich Recipe: How to Make the Best Leftover & Smoked Brisket Sandwich
- Yum Yum Sauce Recipe – Authentic Japanese Steakhouse Copycat
- Bacon & Cream Cheese Stuffed Doritos Recipe
- Easy Burrata Bruschetta Recipe | Fresh Tomato & Creamy Burrata Delight
- How to Make moe’s adobo chicken: The Perfect Copycat Recipe for Authentic Flavor
Find these and more on YummyUmRecipes.com.
Author Bio
Recipe and photos by YummyUmRecipes.com. Dedicated to bringing you the best viral drink recipes, lunch ideas, and family-friendly food inspiration... Follow on Pinterest YumYum Foodie for daily recipes and creative kitchen
