Chilli and Cheese Tamales

About this recipe

Rajas con queso tamales are the ultimate vegetarian choice in the Mexican tamales repertoire. The fluffy masa dough is filled with strips of roasted poblano chilli and Oaxaca cheese that melts beautifully during steaming, creating an irresistibly creamy, gently spicy filling.

1. 1

   Soak the corn husks in hot water for 1 hour. Drain and set aside.

   
2. 2

   Roast the poblano chillies directly over the stove flame or under the oven grill, turning constantly, for 8-10 minutes until the skin is completely blistered and blackened.

   

   💡 Don't leave any skin uncharred; this will make peeling easier and give a better flavour.

3. 3

   Coloca the chillies asados en a bolsa de plastico cerrada durante 10 minutes for that suden. Pela under un chorro de water, retira semillas y venas, y corta en chilli strips (tiras de 1 cm de ancho). Reserva.

   
4. 4

   Cut the onion into thin half-moons. Shred the Oaxaca cheese (mozzarella-style) into long strips. Mix the chilli strips, onion, sweetcorn kernels and cheese in a bowl. Set aside.

   
5. 5

   Beat the lard for 5 minutes until fluffy. Add the maize flour, baking powder, salt and warm vegetable stock. Beat for 3-4 minutes until the dough is soft and smooth.

   
6. 6

   Spread 2 tablespoons of corn dough (masa) on each corn husk. Place a generous portion of the chilli strip and cheese mixture in the centre.

   
7. 7

   Wrap by folding the sides of the husk and the bottom tip upwards. Place upright in the steamer.

   
8. 8

   Steam for 1 hour and a half. Check that the cheese has melted and the dough pulls away from the husk.

   

   💡 Oaxaca cheese is key; its stretchy, melting texture is irreplaceable. In Europe you can use fresh mozzarella as an alternative.

9. 9

   Leave to rest for 10 minutes before serving. These tamales are especially good with salsa verde.

   

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