Tamales de Rajas con Queso

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Tamales de Rajas con Queso: A Classic Comfort Food from Mexican Cuisine

Tamales de Rajas con Queso is a cherished Mexican dish made with tender masa filled with roasted poblano peppers, sautéed onions, and melty Monterrey Jack cheese. Perfect for celebrations or cozy family meals, these tamales are flavorful and deeply satisfying.

Ingredients

For the Filling:

  • 10 poblano peppers
  • 1 white onion (thinly sliced)
  • 1.5 lbs Monterrey Jack cheese (cut into 32 slices)
  • 3 tbsp olive oil
  • Salt to taste

For the Masa:

  • 4 cups Maseca for tamales
  • 4.5 cups water
  • 1.5 tsp baking powder
  • 5 tsp chicken bouillon
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 cup lard
  • Corn husks

Instructions

Preparing the Filling

  1. Roast the Poblanos:
    • Preheat the broiler and line a baking sheet with foil greased with 1 tbsp olive oil.
    • Place the poblano peppers on the sheet and broil for 10 minutes. Flip and broil for another 10 minutes until well-charred.
  2. Sweat and Peel:
    • Place the poblanos in a plastic or large Ziploc bag and seal. Let them sweat for 20 minutes.
    • Remove the poblanos from the bag, peel off the skins, and remove the stems and seeds. Slice into strips and set aside.
  3. Sauté the Onions:
    • Heat 2 tbsp olive oil in a skillet over medium heat. Add the sliced onions and sauté for about 10 minutes, stirring occasionally.
    • Season with salt, then stir in the poblano strips. Remove from heat.

Making the Masa

  1. Soak the Corn Husks:
    • Soak the corn husks in hot water for at least 1 hour to soften them.
  2. Prepare the Masa Dough:
    • In a large bowl, mix the Maseca, baking powder, chicken bouillon, cumin, and garlic powder. Gradually add water, mixing by hand until the dough is well-moistened.
  3. Beat the Lard:
    • In a separate bowl, beat the lard with a mixer for a few minutes until fluffy.
    • Combine the masa mixture with the lard and beat for about 5 minutes until smooth and pliable.

Assembling the Tamales

  1. Fill and Fold:
    • Spread about 1 heaping tablespoon of masa onto a softened corn husk.
    • Add a small amount of the poblano-onion mixture, then top with a slice of cheese.
    • Fold the sides of the husk inward, then fold the bottom upward to seal.

Cooking the Tamales

  1. Steam the Tamales:
    • Fill a steamer pot with water and add the steamer insert. Place the tamales upright in the steamer.
    • Bring the water to a boil, then reduce the heat to medium-low. Cover and steam for 1 hour.
    • Check periodically to maintain the water level.

Serving Suggestions

Serve Tamales de Rajas con Queso warm with:

  • Salsa verde or roja for dipping.
  • A side of Mexican crema or sour cream.
  • A garnish of fresh cilantro or pickled jalapeños.

Tips for Perfect Tamales

  1. Moist Masa: Ensure your masa dough is moist and pliable; dry dough will result in crumbly tamales.
  2. Test for Doneness: The masa should easily pull away from the husk when the tamales are fully cooked.
  3. Make-Ahead Friendly: Freeze uncooked tamales and steam them later for fresh tamales anytime.

Why You’ll Love Tamales de Rajas con Queso

This dish combines the smokiness of roasted poblanos, the sweetness of caramelized onions, and the creaminess of melted cheese, all wrapped in tender, flavorful masa. Whether it’s for a festive gathering or a cozy family dinner, these tamales are sure to impress! 🎉

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