Here’s a classic Tamales de Rajas con Queso recipe—cheesy, mildly spicy, and packed with roasted poblano peppers. Perfect for a traditional Mexican meal or festive occasion. 🌽🧀

🌽 TAMALES DE RAJAS CON QUESO (Poblano Pepper & Cheese Tamales)

Ingredients

For the Masa (Dough)

4 cups masa harina (corn flour for tamales)
1 ½ teaspoons baking powder
1 teaspoon salt
1 cup lard or vegetable shortening
2 ½–3 cups chicken or vegetable broth (adjust for consistency)

For the Filling

4–5 poblano peppers
1 medium onion, sliced
2–3 tablespoons oil
1 teaspoon salt
1 teaspoon pepper
2 cups queso fresco or Oaxaca cheese, shredded or sliced

For Wrapping

20–25 corn husks, soaked in warm water 30 minutes

🔥 Instructions

1. Roast and Prepare the Poblanos

Roast poblano peppers over a gas flame, under a broiler, or in a hot skillet until skin is charred and blistered.
Place peppers in a plastic bag or covered bowl for 10 minutes to steam.
Peel off the skins, remove seeds, and slice into strips (rajas).

2. Sauté the Onions and Peppers

Heat oil in a skillet.
Sauté onions until translucent.
Add sliced poblanos, salt, and pepper. Cook 5 minutes.
Let mixture cool slightly.

3. Prepare the Masa

In a large bowl, combine masa harina, baking powder, and salt.
Beat in lard or shortening until fluffy.
Gradually add broth, mixing until masa is soft but spreadable (like peanut butter consistency).

Tip: Masa is ready if a small ball floats in water.

4. Assemble the Tamales

Spread 2–3 tablespoons of masa onto the center of a soaked corn husk, leaving edges free.
Place 1–2 tablespoons of rajas mixture and a few strips of cheese on top.
Fold sides of husk in, then fold bottom up. Leave top open.

5. Steam the Tamales

Arrange tamales upright in a steamer basket.
Steam over medium heat 1–1.5 hours until masa separates easily from husk.
Check occasionally, adding water to the steamer as needed.

6. Serve

Serve hot with salsa verde or roja, crema, or pickled vegetables.
Perfect for breakfast, lunch, or festive meals.

⭐ Tips

Cheese options: Oaxaca, Manchego, or mozzarella works well.
Make-ahead: Tamales freeze beautifully. Steam or reheat before serving.
Spice it up: Add a few slices of chipotle or jalapeño to the rajas for heat.
Masa texture: Test by floating a small piece in water—if it floats, it’s ready.

If you want, I can also give you:
🌶️ Spicy tamales de rajas with chiles de árbol
🧄 Tamales de rajas with roasted garlic for extra flavor
🫘 Vegetarian tamales variations with beans and rajas

Do you want me to provide one of those variations?