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Mexican

Tamales de Rajas con Queso

Classic Mexican tamales made with masa harina dough, poblano chile strips, and Oaxaca cheese steamed in corn husks.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Tamales de Rajas con Queso

2 hr 5 mintotal

1 hr 35 min hands-on30 min hands-off

Prep 35 min · Cook 1 hr

Serves
2
Difficulty
Hard
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 30 minutes of soaking time for the corn husks.

Method

  1. Soak the corn husks in warm water for the listed soaking time until flexible, then pat them dry.

  2. Roast the poblano peppers until blistered, cover briefly, peel them, remove the seeds, and cut them into strips.

  3. Heat the measured cooking oil and cook the onion until softened, then mix it with the poblano strips.

  4. Beat the softened butter until light, then mix in masa harina, baking powder, salt, and warm stock to make a soft spreadable dough.

  5. Spread a thin layer of dough on each softened corn husk, leaving space at the edges for folding.

  6. Add poblano strips, onion, and Oaxaca cheese in the center, then fold the husks to enclose the filling.

  7. Arrange the tamales upright in a steamer and steam until the dough pulls away cleanly from the husk.

  8. Rest briefly before serving so the masa firms up slightly.

How to tell it's done

The tamales are ready when the masa is set, tender, and separates cleanly from the corn husk.

Getting it right

Tip

The masa should be soft and spreadable, not runny; add warm stock gradually to control the texture.

What to serve it with

Serve warm with salsa verde, crema, or a simple tomato salsa.

Substitutions

  • Use Queso Fresco if Oaxaca Cheese is unavailable; it will be less stretchy but still suitable.
  • Use a mild large green pepper only if Poblano Peppers are unavailable; the flavor will be different.
  • Use vegetable stock instead of Chicken Stock if strict vegetarian handling is required.
  • Check packaged Masa Harina and cheese labels for formulation-dependent allergens or additives.