Tamales de rajas con queso
Puebla, Mexico
Vegetarian Pueblan tamales filled with roasted poblano strips and melting cheese — one of the most beloved taco-cart and Christmas season tamales in central Mexico.
Mild masa corn, smoky poblano, melted savoury cheese, subtle richness from lard
{"Masa enriched with lard and chicken stock to soft spreadable consistency","Poblanos fire-roasted, peeled, sliced into rajas","Asadero or Oaxacan cheese for melt without greasiness","Masa spread thin on soaked corn husks, filled, folded, steamed upright 75–90 minutes","Steam test: masa should pull cleanly from husk when done"}
{"Add corn kernels to filling for sweetness and texture","A thin smear of salsa verde inside the masa layer before filling adds brightness","Rest 10 minutes before unwrapping — masa continues to set"}
{"Overfilling with cheese — it expands and leaks during steaming","Masa spread too thick, tamale is doughy not light","Steaming horizontally causing filling to shift"}
Tamales — Mark Miller
- Colombian tamale antioqueño (corn masa wrap, cheese fill)
- Guatemalan tamal colorado
- Peruvian humita (corn masa parcel)
Common Questions
Why does Tamales de rajas con queso taste the way it does?
Mild masa corn, smoky poblano, melted savoury cheese, subtle richness from lard
What are common mistakes when making Tamales de rajas con queso?
{"Overfilling with cheese — it expands and leaks during steaming","Masa spread too thick, tamale is doughy not light","Steaming horizontally causing filling to shift"}
What dishes are similar to Tamales de rajas con queso?
Colombian tamale antioqueño (corn masa wrap, cheese fill), Guatemalan tamal colorado, Peruvian humita (corn masa parcel)