Tamales de Rajas
Tamales de rajas are soft masa tamales filled with roasted poblano peppers and melty cheese. Steamed until tender, they’re a classic Mexico City breakfast with gentle heat and deep comfort.
Ingredients
- For the Rajas Filling
- 3 poblano peppers
- 1 tablespoon vegetable oil
- ½ white onion thinly sliced
- 1½ cups shredded Oaxaca cheese or Monterey Jack
- ½ teaspoon kosher salt
- For the Masa
- 3 cups masa harina
- 2 teaspoons baking powder
- 1½ teaspoons kosher salt
- ¾ cup vegetable shortening or lard
- 2½ –3 cups warm vegetable broth
- For Assembly
- 16 dried corn husks soaked in warm water
Instructions
- Roast the poblano peppers over an open flame or under the broiler until blistered on all sides. Transfer to a bowl, cover, and let steam for 10 minutes.
- Peel off the skins, remove stems and seeds, then slice the peppers into thin rajas.
- Heat oil in a skillet over medium heat and sauté the onion until soft. Add the rajas and salt, cooking 3–4 minutes. Remove from heat and stir in the cheese. Set aside.
- In a large bowl, mix masa harina, baking powder, and salt.
- Beat the shortening until light and fluffy, then mix into the masa.
- Gradually add warm broth until the dough is soft, smooth, and spreadable.
- Drain corn husks and pat dry. Spread about ¼ cup masa onto each husk, leaving space at the bottom.
- Add 2 tablespoons of rajas filling to the center, then fold the sides and bottom of the husk to enclose.
- Stand tamales upright in a steamer with the open ends facing up.
- Steam over medium heat for 60 minutes, checking water level as needed.
- Tamales are done when the masa pulls cleanly away from the husk. Let rest 10 minutes before serving.
Notes
- Masa should be soft but not sticky — add broth gradually.
- Oaxaca cheese melts best, but Monterey Jack works well.
- Let tamales rest after steaming for best texture.