Tamales de Rajas con Queso

Tamales de rajas con queso are a seasonal favorite in my home—smoky, cheesy, and always a crowd-pleaser. The tender masa wrapped in corn husks feels like opening a little gift of joy at the table.

What Does Rajas con Queso Mean?

In English, rajas con queso translates to “strips with cheese.” The rajas are roasted poblano pepper strips, smoky and just a little earthy, paired with melted cheese that turns irresistibly creamy inside the tamal. 

Growing up, my mother was the heart of our kitchen. She was the family cook, the one everyone trusted to bring comforting dishes to life. Whenever she made tamales, she always prepared a little extra masa and used it for rajas con queso.

These tamales were always the first to disappear from the pot. Maybe it was the cheese, but really it was their irresistible flavor—the smoky peppers, soft masa, and that unforgettable cheese pull made them the tamal everyone reached for first.

Ingredients

• Poblano peppers – Mild and smoky, they bring depth and that signature roasted flavor to the filling.
• Serrano peppers – Add a fresh, bright heat that balances the richness of the cheese.
• Oaxaca cheese – Soft, melty, and stringy.
• Instant corn masa harina – The base of the tamales; it transforms into tender, fluffy masa when mixed with broth and oil.
• Baking powder – A little lift for lighter, softer tamales.
• Kosher salt – Enhances flavor throughout the masa and filling.
• Avocado oil – A neutral in flavor fat that keeps the masa moist and smooth.
• Chicken broth – Infuses the masa with savory flavor.
• Corn husks – Traditional wrappers that shape the tamales and lend a subtle, earthy aroma during steaming.

How to Make Tamales de Raja con Queso

Prep the Peppers

Heat a comal or skillet over medium-high heat. Place the poblano peppers directly on the surface and roast, turning as needed, until the skins are evenly blistered and blackened on all sides. 

Transfer the poblanos to a heatproof bowl, cover with plastic wrap, and let them sit for 5 minutes to sweat and loosen the skin. 

Carefully uncover, watching out for hot steam, and allow the peppers to cool before handling. Peel off the loosened skin, then slice open the poblanos to remove the seeds and stems. Cut into thin strips. 

For the serrano peppers, remove the stems, cut lengthwise into quarters, and remove the seeds if you prefer a milder flavor. Set aside until ready to use.

Prepare the Corn Husks

Sort medium to large husks, avoiding ones with holes in the middle or significant dark spots. Save the imperfect husks to line the steamer or cover the tamales during cooking. 

Soak in warm to hot water for 15–30 minutes, or until softened and flexible, using a plate to keep them submerged. Rinse, remove any corn silk, and drain.

Masa (Dough)

In a large bowl, combine the corn masa harina, salt, and baking powder by hand, mixing until evenly distributed.

Add the avocado oil and knead until it’s fully incorporated; the texture should resemble wet sand. 

Gradually knead in the broth, adding a little at a time and stopping once the masa is fully moistened but still holds its shape. You may need slightly more or less broth, so use the texture as your guide. 

Continue kneading for about 5 minutes, until the dough is very soft, well-moistened, pliable, and spreads easily without sticking to clean hands. 

Cover the masa with a kitchen towel to prevent it from drying. If it starts to dry out, gradually add a little more broth or water until it reaches the desired consistency.

Wrap the Tamales

Shake off excess water from a husk and place it on a flat surface, smooth side up. Take a portion of masa, roll it into a ball, and flatten into a disk. 

Place the masa in the center of the smooth side of the husk. Spread it evenly in all directions, leaving space along both long edges and at the wide bottom end. Stop spreading just past halfway toward the narrow top. Aim for a thickness slightly over 1/8 inch.

Add a generous portion of cheese along the center of the spread masa, leaving space for sealing. Add several strips of poblano and 1–2 pieces of serrano, depending on your heat preference. 

Fold one side of the husk over the filling, pressing gently to secure, then peel back the husk to release it from the masa. Fold the other side of the husk over the filling and press lightly. Tuck the edge, then roll the husk to fully enclose the tamal.

Feel where the masa ends at the top and fold the flap downward, tucking it underneath to keep the tamal securely closed. Lightly press the bottom to seal all sides. 

Repeat with the remaining tamales, then arrange them seam side down on a sheet pan, slightly angled with the open side facing up.

Steam the Tamales

Use a large steamer pot with a rack at the bottom. Pour in water, stopping just below the rack. 

Turn heat to medium-high. Cover the rack with additional husks. Make a base with three tamales in a T-shape, open sides toward the center.

Arrange the remaining tamales around and over the initial layer, open side up. Cover the tamales completely with the additional husks. 

Once boiling and steam is visible, cover the pot, and cook on a simmer for 50–70 minutes, or until the masa is fully cooked. 

Check occasionally and add more water to the bottom of the pot if it starts to run low.

Check for Doneness

Remove a tamal and let it cool for 5 minutes. Unwrap it — it’s done if the masa releases easily from the husk, holds its shape, and tastes fully cooked. 

Turn off the heat, keep the pot covered if not serving, and enjoy.

Serve

Serve the tamales with crema Mexicana, queso fresco, and avocado salsa for extra flavor.

Recipe Video Tutorial

Watch my easy video tutorial for step-by-step visuals on making Tamales de Rajas con Queso.

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About the Peppers

Poblanos, from the state of Puebla, are typically mild and slightly grassy in flavor. They’re the same peppers used for chiles rellenos and are perfect for stuffing, casseroles, omelets, or tamales.

Serranos, on the other hand, bring the heat. In Mexico, we love them for exactly that—spice is a symbol of flavor. If you prefer a milder option, use jalapeños instead, and remember that removing the seeds helps tone down the heat.

Corn Husks Tips

• Choose medium to large husks without holes or major discoloration.
• Small holes near the top are okay; large holes or very moldy spots should be discarded.
• Spread masa on the smooth side of the husk.
• Overlapping smaller husks works if larger ones are unavailable.
• Imperfect husks can be used for lining the pot or covering the tamales during cooking.

More Tamal Tips

• Masa consistency: If too dry, add broth gradually; if too wet, fold in masa harina.
• Check doneness: Once the tamal has cooled, the masa should easily release from the husk and taste fully cooked.
• Equipment: Use a proper steamer rack to avoid tamales sitting in water.

Storing Tamales

Refrigeration: Store in airtight containers or Ziploc bags for 3–4 days.

Freezing: Allow the tamales to cool completely before placing them in freezer-safe bags. Keep the husks on and remove as much air as possible. Label the bags with the name and date. Frozen tamales can be stored for up to 3 months.

Reheating:  Thaw tamales in the refrigerator overnight, then steam or microwave until heated through. Watch the video tutorial below for a more in-depth explanation.