https://yummyumrecipes.com/tamales-de-rajas/

Learn how to make traditional tamales de rajas con queso with roasted poblano strips and melted Oaxaca cheese wrapped in masa and steamed in corn husks. This authentic Mexican recipe is perfect for holidays, celebrations, or any family feast. Includes step-by-step instructions, expert tips, and substitutions.

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Step 1

Soak dried corn husks in warm water for at least 1 hour until pliable. Drain and set aside.

Step 2

Roast the poblano peppers over an open flame or under a broiler until skin is charred and blistered. Place peppers in a covered bowl or plastic bag for 15 minutes to steam. Peel off the skin, remove seeds, and slice into thin strips (rajas).

Step 3

In a mixing bowl, combine masa harina, salt, and baking powder. Add lard or shortening and mix until crumbly.

Step 4

Gradually add warm broth and optional suero or buttermilk; beat with electric mixer until dough is light and fluffy, about 5 minutes. Dough should be soft but spreadable.

Step 5

Spread about 2-3 tablespoons of masa onto the center of a soaked corn husk, leaving edges free.

Step 6

Add a few strips of roasted poblano rajas and a generous handful of shredded Oaxaca cheese on top of the masa.

Step 7

Fold the sides of the corn husk inward, then fold up the bottom to create a secure, tamale pouch.

Step 8

Arrange tamales upright in a large steamer pot. Cover with a damp kitchen towel and steam over boiling water for 90-120 minutes. Check water level regularly and add more hot water as needed.

Step 9

Tamales are done when masa separates easily from the husk and feels firm.

Step 10

Let tamales rest for 10 minutes before serving. Serve with crema, salsa, or lime wedges as desired.

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