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Oaxacan Tamales with Pepper Strips and Cheese
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TamalesMedium

Oaxacan Tamales with Pepper Strips and Cheese

150 min (60 prep + 90 cook) Medium 12 servings Oaxaca
Edmond Bojalil
Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026
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Banana leaf tamales with chilli strips and cheese.

About this recipe

Tamales wrapped in banana leaf filled with roasted chilli strips and cheese, Oaxacan style. A vegetarian tamal with soft dough, smoky chilli flavour and the freshness of banana leaf.

History & Origin

Oaxacan tamales with rajas are one of many varieties from Oaxacas extraordinary tamal repertoire. What distinguishes Oaxacan tamales is their banana leaf wrapping, which gives a tropical aroma quite different from corn husk tamales. The version with chilli strips and cheese is particularly popular during Lent. The rajas are combined with Oaxaca cheese, that marvellous pulled-curd cheese that Zapotec peoples have produced for centuries.

Estimated cost

£8.50

Total cost

£0.71

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

8g

Protein

32g

Carbohydrates

14g

Fat

3g

Fibre

380mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

  1. 1

    Pass the banana leaves over a flame or hot comal to make them flexible (10 seconds per side). Cut into 30x25 cm rectangles.

    Step 1
  2. 2

    Char the poblano chillies, peel and cut into strips. Pull the Oaxaca cheese into strings.

    Step 2
  3. 3

    Beat the lard with salt until fluffy (5 minutes). Add the maize flour and stock gradually, beating until you get a soft dough that floats in water.

    Step 3
  4. 4

    Spread 3 tablespoons of dough on each banana leaf. Place chilli strips and Oaxaca cheese in the centre.

    Step 4
  5. 5

    Fold the leaf into a rectangular parcel. Tie with strips of banana leaf.

    Step 5
  6. 6

    Place the tamales in a steamer with water. Steam for 1.5 hours until the dough peels away easily from the leaf.

    Step 6

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Edmond Bojalil
Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.

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