These tamales de rajas con queso (green chile and cheese tamales) are filled with strips (rajas) of jalapeños and sliced queso fresco. They are the easiest tamales to make during the holidays, any special occasion or when you simply are craving tamales. This recipe is perfect if you only want to make a small batch of tamales.
Mexican tamales the rajas are commonly made with roasted poblano peppers or a mix of different chiles. The beauty about these tamales is that they are so versatile and you can use any chiles you like. I like using jalapeño peppers and queso fresco, it's how my mom thought me how to do them and love topping them with a delicious salsa like this restaurant style salsa. If you are looking for tamales made with chicken and sauce then you need to try these chicken mole tamales.
Why you'll like this easy rajas tamal recipe
- Easier to make than other tamales that have meat and salsa
- Vegetable oil is used in this recipe instead of lard
- These are the perfect vegetarian tamales and so delicious
- It's so versatile when it comes to the filling
Ingredients you'll need
- Masa harina - Found in the international aisle or next to the flours of most groceries stores. Maseca is the most commonly brand found, I also like using Masienda brand.
- Jalapeño peppers - for the filling cut into strips (rajas)
- Sliced onion - (optional) to sautée with the jalapeno strips
- Queso fresco - I love using queso freso, but you can also use any good melting cheese like oaxaca cheese, mozzarella, panela cheese , Monterey jack
- Vegetal oil - or any neutral oil will work
- Baking powder - to add to the masa mixture
- Vegetable broth or low sodium chicken broth - for added flavor to the masa - you can also use water, but highly suggest using broth as it adds extra delicious flavor to the masa mixture.
- Kosher Salt - to taste
Prep the husks and and masa
Step 1: Start by soaking all the corn husks in warm water for at least 30 minutes. By soaking it will help the husks soften and be pliable and easier to fold. Drain the water, pat dry and set aside.
Step 2: Prep the masa - In a large bowl combine 2 cups of masa harina, 1 teaspoon of baking powder and 1 ½ teaspoons of salt. Slowly start adding the warm broth, while mixing with your hands. You can also do this method using your stand mixer with paddle attachment. Slowly start adding in the vegetal oil while continuing to mix the masa with your hands until fully incorporated. You will do this for at least 8-10 minutes. If the masa feels too dry and crumbly add a little more broth or water. If the masa feels too wet add a little bit of masa-harina. The dough should feel like a thicker hummus consistency. Taste the masa and add more salt if needed.
How to make green chile and cheese tamales
Step 1: In a large skillet over medium-high heat add ½ tablespoon of oil and sautée the strips of jalapeño peppers with a few sliced onion (onions are optional) for about 3-5 minutes and remove from heat and set aside. You can discard the onions or add them to the tamales rajas filling. Onions add flavoring to the peppers.
Step 2: Assemble the tamales - Shake any excess water from the corn husks. Spread evenly with the back of a spoon about 2-3 spoonfuls of masa down the wide center of the husk. The wide center of the husk should be pointing down.
Step 3: Add the filling - Add one slice of queso fresco and 2-3 strips of jalapeños. The amount of filling will depend on how big the corn husks are.
Step 4: Fold - bring the left side towards the middle covering most of the dough and filling and bring the right side toward the opposite end and lastly bring the pointy top down toward the middle and set aside. You can wrap a knot around the tamales with a strip of husk to secure them from opening. However, this is not needed if you wrap them really well. Continue doing this process until you finish your masa. This recipe makes about 12-16 tamales. The amount will vary depending the size of your husks.
Cook the rajas tamales
Step 5: Add tamales to a steamer pot or large stockpot. Fill the bottom of your pot with water making sure the water does not go over the steamer bottom edge. Stand the tamales over the steamer basket with the opening facing upward. To cover some gaps in between the tamales you can add in leftover corn husks.
Cover with leftover husks on top (optional) and lid. Bring to a boil and reduce the heat to a simmer and steam for 75 minutes. Check midway to make sure there is still water in the pot. You can add more water making sure you don't pour water over the tamales. Pour water closer to the edge of the pot. Another way to check if water has fully evaporated is to put a coin in the bottom of the pot. The coin will rattle while the tamales are cooking, once the coin has stop rattling you will need to add more water to the pot.
Step 6: Remove from heat - To check if the tamales are done, pull one tamal out of the pot using tongs and let it cool down for 5 minutes. If the husk peels easily from the masa the tamales are done. If the masa is sticking to the husk then steam for 10-15 more minutes.
How to serve tamales de rajas with cheese
You can serve tamales de rajas with champurrado a warm cup of café de olla and green tomatillo salsa or a spicy red salsa. You can also serve with a side of Mexican red rice and this easy 4 ingredient guacamole.
Storing Tips
You can store tamales in the refrigerator for up to 5 days. Or you can freeze tamales in a zip top freezer bag for up to 6 months.
Variations
You can use different kinds of cheese instead of using queso fresco. Other great options are Oaxaca cheese, Monterey jack and mozzarella cheese.
Add a few slices of shredded chicken
Mix the raja peppers. Use serrano or poblano peppers instead of the jalapeño peppers.
How to reheat tamales
- Microwave - my go to and easiest way to reheat a couple tamales at a time for about 60-90 seconds.
- Steamer - Add water to a pot with steamer basket and add in tamales standing upright. Bring water to a boil and steam rajas tamales for 15 minutes.
- Oven - you can reheat tamales in the oven at 350 for about 15 minutes or longer if frozen.
Tamales de Rajas
Ingredients
- 2 cups Masa harina (240g)
- ½ cup Vegetal oil + 1 tbsp
- 1 teaspoon Baking powder
- 1 ½ teaspoon Kosher Salt
- 1 ½ cups Chicken broth + 1 tbsp (or broth of choice)
- 10 oz Queso fresco (sliced lengthwise )
- 6 Jalapeno peppers stems and seeds removed (cut into strips)
- ¼ cup Onion sliced (optional)
Instructions
- Start by soaking all the corn husks in warm water for at least 30 minutes. Drain the water, pat dry and set aside.
- Prep the masa -In a large bowl combine 2 cups (240g) of masa harina, 1 teaspoon of baking powder and 1 ½ teaspoons of salt. Slowly start adding the warm broth, while mixing with your hands. You can also do this method using your stand mixer with paddle attachment. Slowly start adding in the vegetal oil while continuing to mix the masa with your hands until fully incorporated. You will do this for at least 8-10 minutes. If the masa feels too dry and crumbly add a little more broth or water. If the masa feels too wet add a little bit of masa-harina.
- In a large skillet over medium-high heat add ½ tablespoon of oil and sautée the strips of jalapeño peppers with a few sliced onion (onions are optional) for about 3-5 minutes and remove from heat and set aside. You can discard the onions or add them to the tamales rajas filling.
- Assemble the tamales - Shake any excess water from the corn husks. Spread evenly with the back of a spoon about 2-3 spoonfuls of masa down the wide center of the husk. The wide center of the husk should be pointing down.
- Add the filling - Add one slice of queso fresco and 2-3 stripsof jalapeños. The amount of filling will depend on how big the corn husks are.
- Fold -bring the left side towards the middle covering most of the dough and filling and bring the right side toward the opposite end and lastly bring the pointy top down toward the middle and set aside. You can tie a knot around the tamales with a strip of husk to secure them from opening. However, this is not needed if you wrap them really well. Continue the process for every tamal.
- Add tamales to a steamer pot or large stockpot. Fill the bottom of your pot with water making sure the water does not go over the steamer bottom edge. Stand the tamales over the steamer basket with the opening facing upward. To cover some gaps in between the tamales you can add in left over corn husks. Cover with leftover husks on top (optional) and lid.Bring to a boil and reduce the heat to a simmer and steam for 75 minutes. Check midway to make sure there is still water in the pot. You can add more water making sure you don't pour water over the tamales. Pour water closer to the edge of the pot.
- Remove from heat - To check if the tamales are done, pull one tamal out of the pot using tongs and let it cool down for 5 minutes. If the husk peels easily from the masa the tamales are done. If the masa is sticking to the husk then steam for 10-15 more minutes.
- Serve with salsa on the side and favorite sides.
Notes
Other recipes to enjoy with tamales de rajas
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