Rajas con Queso Tamales
A creamy poblano pepper and cheese variation of traditional tamales, featuring roasted poblano strips with Mexican cheese and crema, wrapped in corn husks and steamed to perfection.
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Ingredients
- masa harina3 cups
- chicken broth1.5 cups
- butter1 cup
- baking powder1.5 teaspoons
- salt1.5 teaspoons
- poblano peppers6 whole
- Oaxaca cheese1.5 cups
- Mexican crema0.75 cup
- corn husks24 whole
- onion0.5 whole
- garlic2 cloves
Nutrition
220
Calories (kcal)
6
Protein (g)
18
Carbs (g)
14
Fat (g)
Instructions
- 1
Soak dried corn husks in hot water for 30 minutes until pliable
- 2
Roast poblano peppers over an open flame until blackened, then place in a plastic bag to steam for 10 minutes
- 3
Peel the charred skin off peppers, remove seeds, and slice into strips; season with salt and pepper
- 4
Cream together softened butter and salt until fluffy, about 3-4 minutes
- 5
Gradually add masa harina alternating with warm chicken broth, beating well between additions
- 6
Fold in baking powder and continue beating until masa resembles light cake batter
- 7
Lay a soaked corn husk flat and spread 2 tablespoons of masa thinly down the center
- 8
Place a poblano strip, a small amount of cheese, and a drizzle of crema on top of the masa
- 9
Fold the sides of the corn husk over the filling, then fold up the bottom
- 10
Stand tamales upright in a steamer pot with husks facing up, filled side down
- 11
Steam for 45-60 minutes until masa pulls cleanly away from the husk
- 12
Let rest for 5 minutes before serving with extra crema and salsa
Tips
- •
Soak corn husks for at least 30 minutes before using
- •
Roast poblano peppers over an open flame for easier peeling
- •
Ensure the masa spreads evenly and thin on the husk for proper steaming
- •
Test doneness by checking if masa pulls away cleanly from the husk
- •
Make a small batch first to perfect your spreading technique