Masa dough filled with roasted poblano strips and melted Oaxacan cheese, wrapped in corn husks and steamed — Mexico’s most cherished celebration food.

Tamales are the most labour-intensive, most culturally significant, and most deeply satisfying food in the Mexican culinary tradition. Made for Christmas, for Day of the Dead, for quinceañeras, for baptisms, and for any celebration that demands a shared communal effort, tamales are traditionally made in groups — a tamalada — where family and friends gather to assemble hundreds of tamales together, talking, laughing, and passing down technique across generations.

The masa — corn dough made from masa harina (nixtamalized corn flour) worked with lard, stock, and baking powder until it is light, soft, and holds a small piece of masa that floats in water (the traditional test for correct consistency) — is the foundation of every tamale. Getting the masa right is the most important technical challenge. It must be light and well-aerated rather than dense and heavy, generously seasoned, and spreadable without being too wet.

Rajas con queso — strips of roasted poblano chilli with melted Oaxacan cheese — is one of the most beloved tamale fillings. The smoky, mildly spiced poblano and the stretchy, creamy cheese are a combination that has been perfecting itself in Mexican cooking for centuries. The filling is simple but it must be made with quality ingredients — a fresh poblano properly charred and peeled, a good melting cheese — for the result to be as extraordinary as it should be.

Nutrition (per serving)

Calories: 320 kcal | Protein: 10g | Carbs: 38g | Fat: 14g | Fiber: 4g

Tamales de Rajas con Queso

Recipe by By butter u0026 berriesCourse: Mexican

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Calories

320

kcal

Ingredients

•tFor the masa: 500g masa harina (Maseca brand)
•tFor the masa: 180g lard or vegetable shortening
•tFor the masa: 600ml warm chicken or vegetable stock
•tFor the masa: 1 tsp baking powder
•tFor the masa: 1.5 tsp salt
•tFor the filling: 4 large poblano chillies
•tFor the filling: 200g Oaxacan cheese or mozzarella, cut into strips
•tFor the filling: 1 onion, thinly sliced and sautéed until soft
•tFor the filling: 1 tsp cumin
•tFor the filling: salt
•tDried corn husks (approximately 20-24), soaked in warm water for 1 hour until pliable

Directions

Roast poblanos directly over a gas flame or under a grill until blackened all over. Place in a sealed bag for 10 minutes. Peel, remove seeds, and cut into strips (rajas). Mix with sautéed onion and cumin. Season.
Make the masa: beat lard in a stand mixer or with electric beaters until light and fluffy, about 5 minutes. Add masa harina, baking powder, and salt. Gradually add warm stock, mixing continuously, until a smooth, spreadable dough forms. The masa is ready when a small piece floats in a glass of water.
Drain corn husks and shake off excess water. Pat dry with kitchen paper.
To assemble: lay a corn husk flat. Spread 3 tbsp of masa across the centre upper two-thirds of the husk in an even layer, leaving 2cm on each side and the bottom third empty.
Place 2-3 strips of poblano and 2-3 strips of cheese down the centre of the masa.
Fold the sides of the corn husk over the filling so the masa edges meet and seal around the filling. Fold the empty bottom third of the husk up. Arrange upright in a steamer.
Steam for 60-75 minutes until the masa pulls away cleanly from the husk. Rest for 10 minutes before eating.

Notes

The lard-beating step is crucial — the aeration is what gives tamales their light, fluffy texture. Do not skip it or rush it.
The floating masa test is the traditional way to check consistency — a small piece of masa should float in water. If it sinks, beat in more lard and stock.
Pack the tamales tightly in the steamer so they support each other upright — they should steam standing up, not lying down.
Do not open the steamer in the first 45 minutes — the steam will escape and the tamales will not cook evenly.
Making tamales in a group — tamalada-style — is not just cultural tradition but practical necessity for large batches. Invite friends.

Storage

Cooked tamales keep in the fridge for up to 5 days wrapped individually in their corn husks. Freeze for up to 3 months — freeze individually then transfer to bags. Reheat by steaming for 15-20 minutes from the fridge, 25-30 minutes from frozen. Never microwave — they become dry and rubbery.

Serving Tips

Serve immediately from the steamer, still in their corn husks (the diner unwraps their own). Salsa verde or roja alongside for dipping, Mexican crema for drizzling, and a cold Mexican hot chocolate (champurrado) or a cold Modelo are the traditional accompaniments. Christmas morning tamales with champurrado is a Mexican tradition of the highest order.