Tamales de Rajas con Queso
Tamales de Rajas con Queso are Mexican tamales filled with roasted poblano peppers and melty Oaxaca cheese. They’re a delicious option for anyone looking for a tamale filling without meat, and this small-batch recipe makes 14–16 tamales. I’m using the Instant Pot to make steaming them easier and faster than the traditional stovetop method.
Every year around the holidays, my family looks forward to tamale season. We usually make several dozen tamales together, with everyone helping spread the masa, add the fillings, and fold the corn husks. It’s a lot of work, but it’s also one of my favorite holiday traditions.
If you’ve never made tamales before, this is a great recipe to start with. You only need two ingredients for the filling, and the smaller batch makes the whole process more manageable. I’m also using a stand mixer for the masa and an Instant Pot for steaming, so you won’t have to spend all day in the kitchen.
Ingredients
Most of the ingredients can be found at a Latin market or a well-stocked grocery store. You’ll need a few basics for the masa and just two ingredients for the filling.
For the Masa
- Corn Husks: These hold the masa and filling together while the tamales steam. Look for dried corn husks that are wide enough to wrap around the filling.
- Masa Flour: Use masa flour made for tamales, not regular cornmeal. It gives the tamales their traditional corn flavor and soft texture.
- Chicken or Vegetable Broth: Warm broth helps bring the masa together and adds flavor. Use vegetable broth to keep the tamales meatless.
- Oil or Lard: I use oil for this recipe, but lard is another option if you prefer a more traditional masa.
- Baking Powder: Helps create a lighter, fluffier masa.
- Salt: Season the masa to taste. The amount you need will depend on whether you’re using regular or low-sodium broth.
For the Filling
- Poblano Peppers: Roasting brings out their smoky flavor and makes the skins easier to remove. Poblanos are generally mild, but some can have a little heat.
- Oaxaca Cheese: This Mexican cheese melts beautifully inside the tamales. If you can’t find it, mozzarella or Monterey Jack are good substitutes.
How to Make Tamales de Rajas con Queso
There are a few parts to making tamales, but none of them are difficult. I like to get the peppers and corn husks ready first, then mix the masa and set everything out for assembling.
Roast the Poblano Peppers
Roast the whole poblano peppers under the broiler or over a gas flame until the skins blister and char.
Transfer the peppers to a heat-safe bowl and cover them so they can steam for 5 minutes. Once they’re cool enough to handle, peel away the loose skins, remove the stems and seeds, and slice the peppers into strips.
If you’re using Oaxaca cheese that comes in a ball, shred it into smaller pieces. If it comes in strips, cut them into shorter pieces that will fit inside the tamales.
Prepare the Masa
- Add the masa harina, salt, and baking powder to a stand mixer fitted with the paddle attachment. Mix the dry ingredients, then add the oil and mix again.
- With the mixer running on low, slowly pour in the warm broth. Continue mixing, scraping down the sides of the bowl as needed, until the masa is light and fluffy but still holds its shape. This takes about 10 minutes.
I prefer using a stand mixer because it makes this step much easier. A handheld mixer also works, or you can knead the masa by hand. Just be prepared to mix for about 20 minutes if you’re doing it the traditional way by hand.
The masa should be soft enough to spread onto the corn husks without running off. If you’re unsure about the seasoning, cook a small piece in the microwave until fully cooked, then taste it and adjust the salt if needed.
Soften the Corn Husks
- Sort through the dried corn husks and discard any that are badly spotted or damaged. Rinse the remaining husks to remove dirt or debris.
- Heat water in a large pot, turn off the heat, and add the corn husks. Push them down into the water and rotate them as needed so they soften evenly.
- Once the husks are pliable, remove them from the water and let the excess moisture drain off.
You want the husks flexible enough to fold without cracking. If some are too narrow, save them to overlap with another husk when assembling.
Fill and Fold the Tamales
- Lay a softened corn husk on your work surface with the smooth side facing up. Spread an even layer of masa over the upper half, leaving room around the edges for folding.
- Place a piece of Oaxaca cheese or shredded cheese in the center, followed by two strips of roasted poblano pepper.
- Fold one side of the husk over the filling, then bring the other side across. Fold the bottom upward to close the tamale, gently smoothing it to distribute the masa.
If a tamale won’t stay closed, tear a thin strip from an extra corn husk and tie it around the outside.
When my family makes tamales for the holidays, we set up an assembly line so everyone can help. For this smaller batch, you can easily assemble them on your own.
You can steam the tamales right away or keep them covered in the refrigerator overnight.
Steam the Tamales in the Instant Pot
- Pour 1 cup of water into an 8-quart Instant Pot and place a steamer basket inside. Arrange the tamales upright with their open ends facing up. I like placing the larger tamales around the outside and the smaller ones in the middle.
- Secure the lid, set the valve to sealing, and cook on High Pressure for 30 minutes.
- Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- Remove the tamales and let them rest for at least 15 minutes before unwrapping. The masa needs time to cool and set, so don’t skip this step.
I originally cooked tamales for 20 minutes in an earlier recipe, but after testing additional batches and hearing reader feedback, I found that 30 minutes works better.
Once the tamales have rested, the husks should peel away easily. If the masa is still doughy, return the tamales to the Instant Pot and cook for another 5 minutes.
Tips and Notes
- Roast the poblanos until the skins blister. This makes them easier to peel and gives the filling its smoky flavor. Remove the seeds and membranes if you want a milder filling.
- Use vegetable broth for meatless tamales. The filling is vegetarian, but you’ll also want to use vegetable broth and oil in the masa to keep the entire recipe meatless.
- Use a steamer basket if you have one. I found it easier to arrange the tamales upright in a basket than on the trivet I used in my earlier Instant Pot tamales recipe.
Tamales de Rajas con Queso FAQs
Yes! Frozen roasted poblano strips are a convenient shortcut. Thaw them completely and drain off any excess moisture before adding them to the tamales so the filling doesn’t become watery.
Yes! Arrange the tamales upright in a large steamer pot with water below the basket. Cover and steam over medium heat for about 60–90 minutes, checking the water level as needed. They’re ready when the masa is fully cooked and releases easily from the corn husks.
Yes, but fresh prepared masa has a different moisture content than dry masa harina. You’ll need to adjust the broth and fat to get a soft, spreadable consistency rather than following the dry masa measurements exactly.
How to Store and Reheat
Once the tamales have cooled completely, store them in an airtight container or zip-top bag in the refrigerator for up to 4 days. For longer storage, freeze the cooked tamales for up to 2–3 months, keeping the corn husks on to help prevent the masa from drying out.
To reheat, leave the husks on and cover the tamales with a damp paper towel. Microwave for 1–2 minutes, or until heated through. Remove the husks before eating.
What to Serve with Tamales de Rajas
These tamales are delicious with Mexican crema and salsa verde on top. I also enjoy eating leftover tamales for breakfast with a fried egg. The melted cheese and roasted poblanos are so good together!
Make it a complete meal with Arroz Primavera and Ensalada de nopales.
More Mexican Holiday Recipes
Tamales de Rajas con Queso Recipe
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Equipment
Ingredients
- 16 Corn Husks
- 3 cups Fine Mexican Corn Flour (Masa)
- ½ teaspoon Baking Powder
- 1 teaspoon Salt
- ¾ cup Avocado oil or vegetable oil, lard (manteca), or bacon drippings.
- 3 cups Warm Chicken Broth
- 3 Poblanos
- 10 ounces Oaxaca Cheese
Instructions
Corn husks
- Rinse corn husks and remove any dirt or debris. Toss any husks that have black spots on them. Smaller husks can be used by overlapping 2 together.
- Heat a large pot of water, once warm turn off the heat and add the corn husks into the water. Rotate them to ensure they all get rehydrated. Allow the husks to soak for 20 minutes or until they are soft and pliable.
- Remove the husks from the pot and allow to dry on a kitchen towel.
Roasting Poblanos
- Place poblanos over a flame or under a broiler until blistered on all sides. Add them to a heat-safe bowl and cover with plastic wrap for 5 minutes to soften.
- Remove the outer skin, stem, and all seeds from the poblanos. Shred the poblanos into even strips and set aside.
Masa
- In a stand mixer with a paddle attachment, add corn flour, salt, baking powder, and avocado oil. Begin mixing on low speed to incorporate.
- Gradually add in warm chicken or vegetable broth as the mixer is still going on low speed. Once all the broth is added increase the speed to medium. Keep mixing and scraping down the sides of the bowl every few minutes until a soft smooth dough forms. This take about 10 minutes.
- Microwave a small piece of masa for a taste test. If more salt is needed, add salt and mix the dough again. Since the filling is simple, the masa needs to have good flavor. If making tamales right away then set aside, otherwise cover and place in the refrigerator until ready to use.
Assembling Tamales
- Take one dried corn husk and place on a work surface. If the husk is too small then overlap 2 together.
- Spread an even layer of masa in the top half of the husk, leaving an empty border along the sides. Add cheese and roasted poblanos. Fold one side over, then the other, and bring the bottom half up. If the tamale doesn't stay folded, tear a piece of husk and tie it around the tamale.
Cooking the Tamales
- Instant Pot Method: Add 1 cup of water to the instant pot and the steamer basket inside. If cooking multiple batches, add 1 cup of water each time. Layer the tamales standing up, with the opening on top.
- Set the timer to high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes then release the remaining pressure.
- Remove the steamer basket and allow the tamales to cool for at least 15 minutes before serving. The husk should easily remove from the tamal.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
