vegetarianoMediumFree

Ricotta and Poblano Tamales

Name: Ricotta and Poblano Tamales
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Cuisine: Mexican
Ingredients: Salt; 500 g Masa harina for tamales; 16 Dried corn husks; 300 g Ricotta; 3 Poblano chilli; 1 White onion; 120 g Lard; 400 ml Chicken stock

85 min (25 prep + 60 cook) Medium 8 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Classic vegetarian tamales with ricotta and roasted poblano chilli strips, light fluffy masa.

About this recipe

Vegetarian tamales with soft corn masa filled with creamy ricotta and roasted poblano chilli strips. A classic combination from central Mexico that pairs the freshness of ricotta with the smoky depth of the chilli.

History & Origin

Tamales de rajas con queso are one of the most traditional and beloved fillings in Mexican tamalería, particularly in the central states of Mexico City, Puebla, Hidalgo and Estado de México. In many families, these tamales are the firm favourites of children and non-meat-eaters, always the first to disappear from the steamer during celebrations. Requesón, similar in texture to Italian ricotta but with a fresher and slightly tangier flavour, is a fundamental ingredient in central Mexican cooking used in tamales, quesadillas, tlayudas and many other antojitos. Its combination with roasted poblano chilli strips — the pepper roasted, peeled and cut into strips — is one of the most harmonious pairings in all of Mexican cuisine: the fresh, dairy quality of the ricotta perfectly balances the deep and mildly spiced flavour of the roasted poblano. This recipe respects the traditional technique of tamal-making with well-worked masa and slow steaming, which is what distinguishes a great tamal from a mediocre one. The key lies in beating the masa until it is so light that a small piece floats in a glass of water.

Estimated cost

£6.00

Total cost

£0.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

230

Calories

Protein

32g

Carbohydrates

Fat

Fibre

320mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak the dried corn husks in hot water for 30 minutes until flexible. Drain and pat dry carefully.
2
Roast the poblano chillies directly over a flame or under the grill until blackened on all sides. Place in a plastic bag for 10 minutes, then peel, deseed and cut into strips. Mix with the chopped onion.
3
Beat the lard with an electric mixer on high speed until very light and white, approximately 5 minutes. Season with salt.
4
Incorporate the tamal masa flour into the lard gradually, alternating with the warm chicken stock. Knead until you obtain a smooth, even masa that does not stick to your hands.
💡 If a small piece of masa floats in a glass of water, it is perfectly beaten.
5
Spread 2-3 tablespoons of masa over the wide end of each corn husk, leaving a 2 cm border. Place a tablespoon of ricotta and several strips of roasted poblano chilli with onion in the centre.
6
Fold the sides of the husk over the filling, enclosing it well. Fold the bottom end upwards. Stand the tamales upright in the steamer with the open end facing up.
7
Steam the tamales with the lid tightly closed for 60 minutes. Leave to rest for 10 minutes with the heat off. Serve hot with homemade green salsa.
💡 Ricotta tamales can be frozen for up to 3 months. Reheat directly from frozen in the steamer for 20 minutes.