Tamales de Rajas con Queso

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Tamales de Rajas con Queso: A Mexican Comfort Food Classic

Tamales de Rajas con Queso are a beloved Mexican dish featuring 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 satisfying.

Ingredients

For the Filling:

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

For the Masa:

  • 4 cups Maseca for tamales
  • 4½ cups water
  • 1½ 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.
    • Arrange the poblano peppers on the sheet and broil for 10 minutes. Flip and broil for another 10 minutes until charred.
  2. Sweat and Peel:
    • Transfer the poblanos to a Ziploc bag and seal. Let them sweat for 20 minutes.
    • Remove the poblanos from the bag, peel off the skins, and discard 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 well-moistened.
  3. Beat the Lard:
    • In a separate bowl, beat the lard with a mixer for a few minutes until fluffy.
    • Add the masa mixture to 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 and 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. Stand 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 occasionally to ensure the water level remains sufficient.

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 fresh garnish of cilantro or pickled jalapeños.

Tips for Perfect Tamales

  1. Moist Masa: Ensure your masa dough is moist and pliable; dry masa can result in crumbly tamales.
  2. Test for Doneness: To check if tamales are cooked, the masa should easily pull away from the husk.
  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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