The Day of the Dead (Dia de los Muertos) is fast approaching, and families all throughout Mexico will be cooking the favorite foods of their lost loved ones. The will either take the food with them to the graveyard when visiting their lost family members or place it on altars built at home for them. One of the most common things people cook are tamales, like these Tamales de Rajas.
Tamales de Rajas Con Queso
The mellow flavor of the Queso Fresco makes a perfect match with the spiciness and smoky flavor of the roasted Poblano peppers. Not everyone fills them with Poblano peppers, though, as some cooks use Serrano or jalapeño peppers. I used Queso Fresco in this recipe, but you can use pretty much any of the other Mexican Cheeses. The key ingredient is cheese.
Mexico has a vast variety of tamales, and the different fillings and ways of preparing the corn dough (masa) make each tamal special. In Central Mexico, cooks use a special corn masa (dough) to prepare these tamales. The corn dough is usually processed at local establishments called “Molinos de Nixtamal”, where they grind the corn into a coarse texture.
Tamales made using this coarse dough are really light and fluffy. For all of you living outside Mexico, you can still use Corn Flour for Tamales, since it also has a coarse texture. You will love these tamales for breakfast, lunch or dinner, they’re perfect at any time of day.
How to make Tamales de Rajas Con Queso
DIRECTIONS:
- Roast the Poblano peppers, either in your broiler or on a stovetop flame. Place inside a plastic bag for 3 minutes to steam. (Please check the ingredients list below)
- Gently remove skins and seeds from the Poblanos, with your hands then cut them into strips.
- Place corn husks in a large stock pot filled with hot water to soften. Once softened, drain them and set aside.
- In a large bowl, beat the lard until it’s airy (fluffy), about 6 minutes. After beating the lard, add the cornflour for tamales along with the baking powder. Mix well using a spatula.
- Pour the warm chicken broth and mix well until you form a soft dough. Keep mixing for about 5-6 minutes. The dough has to be soft and fluffy. Season with salt.
- Chop the Queso Fresco (cheese) into 1-inch pieces and place in a bowl.
- Gather the dough, salsa, cheese, peppers strips, and corn husks to assemble the tamales. Place a steamer in a large stock pot or line with aluminum foil at the bottom. Cover the rack with corn husks. Fill with hot water just below the steamer rack. Place a small coin at the bottom of the pot, that way if the pot needs more water, the coin will rattle and make noise. When adding more water to the pot, make sure to add it as close to the wall of the pot as possible.
- To form the tamales, using a large spoon, spread about 3 tablespoons of corn dough. Then add 1 tablespoon of salsa. Top with some pieces of Queso Fresco and Poblano Peppers strips.
- Fold the right side of the corn husk to the center of the Tamal and do the same with the left side. Fold over the narrow end of the husk towards the center and tie the tamal using a thin strip of corn husk. Repeat this process to from all the tamales.
- Place the tamales inside the already-prepared steamer and cook for 60 to 65 minutes. Check steamer occasionally and add hot water as needed.
- To check if the tamales are ready, remove one using kitchen tongs and place on a plate. Let it rest for 5 minutes. If the husk doesn't stick to the tamal when removed, then your tamales are ready.
Serve with red or green salsa.
¡Buen provecho!
Mely,
More recipes:
Pork Spare Ribs in Salsa Verde
Piquin Pepper Salsa
📖 Recipe
Tamales de rajas con queso
Ingredients
FOR THE DOUGH
- ⅔ cups of Lard*
- 2 cups corn flour for Tamales
- ½ teaspoon baking powder
- 1 ¾ cup warm chicken broth
- Salt to taste
FILLING:
- 3 Poblano Peppers
- 1 Queso fresco or Queso Ranchero
- 1 ¼ cup of Salsa**
- 16 Corn Husks plus extra to tie the tamales and for the steaming pot.
OPTIONAL:
- Extra salsa and Mexican Cream to drizzle your tamales.
Instructions
- Roast the Poblano peppers, either in your broiler or on a stovetop flame. Place inside a plastic bag for 3 minutes to steam.
- Gently remove skins and seeds from the Poblanos, with your hands then cut them into strips.
- Place corn husks in a large stock pot filled with hot water to soften. Once softened, drain them and set aside.
- In a large bowl, beat the lard until it’s full, about 6 minutes. After beating the lard, add the cornflour for tamales along with the baking powder. Mix well using a spatula.
- Pour the warm chicken broth and mix well until you form a soft dough. Keep mixing for about 5-6 minutes. The dough has to be soft and fluffy. Season with salt.
- Chop the Queso Fresco (cheese) into 1-inch pieces and place in a bowl.
- Gather the dough, salsa, cheese, peppers strips, and corn husks to assemble the tamales. Place a steamer in a large stock pot or line with aluminum foil at the bottom. Cover the rack with corn husks. Fill with hot water just below the steamer rack. Place a small coin at the bottom of the pot, that way if the pot needs more water, the coin will rattle and make noise. When adding more water to the pot, make sure to add it as close to the wall of the pot as possible.
- To form the tamales, using a large spoon, spread about 3 tablespoons of corn dough. Then add 1 tablespoon of salsa. Top with some pieces of Queso Fresco and Poblano Peppers strips.
- Fold the right side of the corn husk to the center of the Tamal and do the same with the left side. Fold over the narrow end of the husk towards the center and tie the tamal using a thin strip of corn husk. Repeat this process to from all the tamales.
- Place the tamales inside the already-prepared steamer and cook for 60 to 65 minutes. Check steamer occasionally and add hot water as needed.
- To check if the tamales are ready, remove one using kitchen tongs and place on a plate. Let it rest for 5 minutes. If the husk doesn’t stick to the tamal when removed, then your tamales are ready.
- Serve with red or green salsa.
SHARYN
is there away to make your tamal receipes without putting them in the corn husks? Something like a casserole. Could the masa be put on the top of ingredients? I love the taste of the masa the best. I am hoping you have an answer for me. I don't want to buy already made tamales they just don't taste the same as homemade. But the homemade is a lot of work. I am hoping you have a tasty shortcut
Mely Martínez
Hello Sharyn,
Yes, you can make a tamal casserole, or as we say "tamal en cazuela". Layer the corn husk or banana leaves tothe bottom of a large casserole and place a layer of the dough, then the filling and finally more dough. Like in this recipe here:
https://www.mexicoinmykitchen.com/tamal-de-cazuela-tamal-casserole/
You can use the filling of your choice.
Kimi
Hello! I tripled the recipe and used vegetable shortening in place of lard. These tamales came out PERFECT. Thank you so much for the recipe, my family and I will continue using it.
Candace
Oh my, these came out absolutely fabulous! I didn't have any of the usual masa for tamales I use so I substituted with the Pan masa and I used Poblanos and Quesa Fresca with a half slice of Provole in each tamale. I wrapped them in corn husks and threw them in my big steamer pot. We had them with your Frijoles Charros and some Restaurant Style Red Fried Salsa and the Red Taqueria Style Salsa. Everything I make from your site has been so very delicious! I grew up in Southern California and since moving away from there have had tremendous difficulty in finding a decent Mexican cuisine restaurant. Everything is all flavored the same or made without care. It's truly sad. However, I know that I can come here, to your site, and find a wide variety of things to satisfy my very picky palate!
Thank you so much Sra Martinez for sharing a cultural treasure of recipes! I appreciate you!
Mely Martínez
Hello Candace,
Than you for visiting "Mexico in my Kitchen, now you too can have Mexico in your own kitchen. Enjoy your tamales!
Angélica Flores
Muchas gracias por compartir esta receta. Hice 2 veces los tamales de rajas con queso fresco,muy ricos, pero el queso se hizo muy amarillo. Que crees que pudiera haber pasado?as dos veces me pasó lo mismo. De antemano agradezco tu ayuda, porque quiero volverlos a hacer.
Mely Martínez
Hola Angélica,
Puede ser el tipo de queso que usas.O sea la marca tiene mucho que ver.
Ally
Hola Melyssa! Una pregunta, my sister In law makes tamales using the regular meseca for tortillas. I wish I would of payed better attention way back then when we made them together lol..s0o now im ready to try & make tamales solita, but I only have the regular meseca for tamales.
Any suggestions. Is their really such a difference between the two? Thank you so much in advance!!
Mely Martínez
Hello Ally,
There is not too much of a difference only the texture of the end results.
Joanna guzman
Thank you for sharing your tasty authentic recipes, México in my kitchen is my “go to” recipe box for the real deal