Tamales de rajas con queso are tamales filled with roasted poblano peppers and cheese. These make a great meatless and affordable filling option for tamales.
½cupAvocado oilor vegetable oil, lard (manteca), or bacon drippings.
3cupsWarm Chicken Broth
3Poblanos
10ouncesOaxaca 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 of the poblanos, along with the stem and all the seeds. Shred the poblano into 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 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.
Taste a little bit of masa for seasoning. 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. 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
Steamer Method on the Stove:
Place Water in the bottom of a steamer pot with an insert. Layer tamales standing up and cover with a layer of corn husks and place lid. Bring water to a boil, and lower heat to a gentle boil for at least 1 hour. Periodically check to see that there is still water in the bottom of the pot.
After an hour, remove a tamale from the pot and check if the masa is cooked all the way. It will easily release from the corn husk once it's cooked. If it does not, then continue cooking and check every 15 minutes. Once cooked, remove the tamales from the pot and allow them to cool for 15 minutes before serving.
Once the tamales are completely cooled, leftovers can be stored in a zip-top bag in the refrigerator for 4 days or in the freezer for 3 months.To reheat refrigerated tamales, place a damp paper towel over them and microwave for 1-2 minutes until heated through. Keep the husks on the tamal while you're reheating them.
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.
Keyword Cheese and Poblano Tamales, Cheese Tamales, Tamales de Queso, Tamales de Rajas con Queso