Tamales de Rajas con Queso (Poblano and Cheese Tamales)
Local name: Tamales de rajas con queso
In short: Soft corn masa tamales filled with roasted poblano strips and melting cheese in a green tomatillo salsa, steamed in corn husks. It takes about 3 h 10 min in total and makes 8 servings.
- Prep
- 1 h 30 min
- Cook
- 1 h 40 min
- Total
- 3 h 10 min
- Servings
- 8
- Difficulty
- Challenging
- Calories
- 530 kcal
Tamales de rajas are the meatless tamal that many Mexican families make for Lent, Christmas and Candlemas. Strips of roasted poblano chile, called rajas, are simmered in a tangy green salsa and rolled up with cheese inside soft corn masa. The tamales steam in corn husks until firm and fluffy, with a gooey, mildly spicy center. They freeze very well, so make a double batch and keep a stash for busy mornings.
Instructions
- Roast the poblanos over a flame or under a hot broiler until blackened all over. Steam in a covered bowl for 15 minutes, then peel, seed and cut into strips about 1 cm (1/2 in) wide.
- Heat the oil in a skillet and cook the onion for 5 minutes. Add the garlic, the chile strips, the salsa verde and the salt. Simmer for 10 minutes until thick, then let it cool.
- Soak the corn husks in hot water, weighed down with a plate, for 30 to 60 minutes until pliable.
- Beat the shortening for 3 minutes until fluffy. Mix the masa harina, baking powder and salt, then beat it in three additions, alternating with the warm stock, for 5 minutes until the dough is light and spreadable.
- Drain and pat dry a husk. Spread about 3 tbsp of masa in a square on the smooth side, leaving the narrow end bare. Put 1 tbsp of rajas and a stick of cheese down the center.
- Fold the sides in so the masa encloses the filling, then fold up the narrow end. Repeat with the rest.
- Set a steamer rack over 5 cm (2 in) of water. Stand the tamales upright, folded end down, packed loosely. Cover with extra husks and a tight lid.
- Steam over medium heat for 60 to 70 minutes, topping up with hot water as needed. A tamal is done when the masa is firm and pulls away cleanly from the husk. Rest for 15 minutes.
Tips
- To save time, use two jars or cans of roasted poblano strips, drained, in place of fresh chiles. Rinse them to remove any brine.
- Freeze cooked, cooled tamales in their husks for up to 3 months. Steam from frozen for 25 minutes.
Questions and answers
How do I reheat tamales?
Steam them for 10 to 15 minutes, or microwave one in its husk wrapped in a damp towel for 1 to 2 minutes. Steaming keeps the masa softest.
Can I make the tamales without cheese?
Yes. Add diced cooked potato or sautéed corn kernels to the rajas for body. The tamales will be lighter and a little less rich.
Are tamales de rajas spicy?
Mild. Poblano chiles are gentle, and the salsa verde adds sourness more than heat. Choose a hotter salsa if you prefer more kick.
How long does it take to make Tamales de Rajas con Queso (Poblano and Cheese Tamales)?
About 3 h 10 min in total: 1 h 30 min of preparation and 1 h 40 min of cooking.
How many calories are in Tamales de Rajas con Queso (Poblano and Cheese Tamales)?
About 530 kcal per serving, with 14 g of protein, 54 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 530 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 54 g |
| Fat | 29 g |
| Fiber | 6 g |
| Sugar | 3 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
