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Tamales de Rajas con Queso y Crema

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(Traditional Mexican Tamales Filled with Roasted Poblano Peppers, Cheese & Cream)

Tamales de Rajas con Queso y Crema are a beloved Mexican classic made with soft, fluffy masa filled with roasted poblano pepper strips, melted cheese, and creamy flavors wrapped in corn husks and steamed until perfectly tender.

This vegetarian tamale recipe is rich, comforting, and full of authentic Mexican flavor. The smoky roasted peppers, creamy cheese, and delicate masa create the perfect balance of savory, spicy, and satisfying.

Full Recipe (Ingredients + Instructions)

Ingredients

For the Corn Husks:

  • 30–40 dried corn husks
  • Warm water for soaking

For the Masa:

  • 4 cups masa harina (corn flour for tamales)
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 1 cup vegetable shortening or lard
  • 2½–3 cups warm vegetable broth (adjust as needed)

For the Rajas Filling:

  • 6 large poblano peppers
  • 2 tablespoons butter or oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 cups Oaxaca cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup Mexican crema or sour cream
  • ½ cup corn kernels (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon Mexican oregano

Instructions

Step 1: Prepare the Corn Husks

Place corn husks in a large bowl.

Cover with warm water.

Soak for:

45–60 minutes

until soft and flexible.

Drain and pat dry.

Step 2: Roast the Poblanos

Roast poblano peppers over a flame, grill, or under the broiler until:

✅ Skin is blackened
✅ Peppers are softened

Place in a covered bowl for:

10 minutes

Peel skins, remove seeds, and slice into strips.

Step 3: Cook the Rajas Filling

Heat butter or oil in a skillet.

Add:

  • Onion

Cook until softened.

Add garlic and cook:

30 seconds

Add:

  • Poblano strips
  • Corn (optional)
  • Salt
  • Pepper
  • Oregano

Cook for a few minutes.

Remove from heat and mix with:

  • Oaxaca cheese
  • Monterey Jack cheese
  • Mexican crema

Set aside.

Step 4: Prepare the Masa

Beat shortening or lard until fluffy:

3–5 minutes

In a separate bowl mix:

  • Masa harina
  • Baking powder
  • Salt

Gradually add warm broth.

Mix until a soft dough forms.

Add whipped fat and beat until combined.

Test the Masa:

Drop a small piece into water.

If it floats, the masa is ready.

Step 5: Assemble the Tamales

Spread about:

2–3 tablespoons masa

onto the smooth side of a corn husk.

Add:

1–2 tablespoons rajas filling

in the center.

Fold sides inward.

Fold the bottom upward.

Repeat with remaining ingredients.

Step 6: Steam the Tamales

Place tamales upright in a steamer.

Steam for:

60–90 minutes

until:

✅ Masa pulls away easily from husk
✅ Tamales are firm and fluffy

Let rest:

10–15 minutes

before serving.

Extra Recipe Tips & Variations ✨

🌽 Extra Cheesy Tamales

Add more:

  • Oaxaca cheese
  • Queso Chihuahua
  • Pepper Jack

for a gooey filling.

🌶️ Spicy Rajas Tamales

Add:

  • Jalapeños
  • Serrano peppers
  • Roasted green chile

for extra heat.

🌽 Sweet Corn Rajas Tamales

Add:

  • Fresh corn kernels

for a slightly sweet flavor.

🥓 Bacon Rajas Tamales

Add:

  • Crispy bacon pieces

for a smoky twist.

🍗 Chicken Rajas Tamales

Add shredded chicken for a heartier version.

Flavor Upgrades / Secret Tips 🔥

✅ Roast the poblanos well—the smoky flavor is what makes rajas special.

✅ Use freshly shredded cheese for the best melt.

✅ Don’t make the masa too dry; soft masa creates fluffy tamales.

✅ Let the filled tamales rest a few minutes before steaming.

✅ Keep husks covered while assembling so they don’t dry out.

✅ Tamales taste even better the next day after the flavors settle.

Serving Ideas 🍽️

Serve with:

🥣 Mexican crema
🌶️ Salsa verde
🍅 Pico de gallo
🫘 Refried beans
🍚 Mexican rice
🥑 Guacamole
☕ Mexican hot chocolate or café de olla

Perfect for:

  • Christmas gatherings
  • Holidays
  • Family celebrations
  • Weekend cooking
  • Mexican food traditions

Storage & Meal Prep Tips 🥡

Refrigerator:

Store cooked tamales in an airtight container for:

4–5 days

Freezer:

Freeze cooked tamales for:

up to 6 months

Wrap individually before freezing.

Reheating:

Best methods:

Steamer: 15–20 minutes
Microwave: Wrap in a damp paper towel and heat gently

Meal Prep:

Tamales freeze beautifully, making them perfect for preparing large batches ahead of time.

Nutrition Facts (Approximate)

Per tamale:

  • Calories: 250–350 kcal
  • Protein: 8–12 g
  • Carbohydrates: 30–40 g
  • Fat: 12–20 g

(Nutrition varies depending on cheese and fat used in masa.)

Frequently Asked Questions (Q&A)

Q: What are rajas in Mexican cooking?
A: “Rajas” means strips of roasted chile peppers, usually poblano peppers cooked with onion and cream.

Q: Are Tamales de Rajas spicy?
A: Poblanos are usually mild, giving more smoky flavor than heat.

Q: Can I make tamales without lard?
A: Yes. Vegetable shortening or oil works well.

Q: How do I know when tamales are done?
A: The masa should separate easily from the corn husk.

Q: Can I freeze uncooked tamales?
A: Yes. Steam them directly from frozen, adding extra cooking time.

Social Media Captions ❤️

Option 1 (Facebook Style)

“Made homemade Tamales de Rajas con Queso y Crema today 🌽🌶️🧀 Soft masa filled with roasted poblano peppers, creamy cheese, and authentic Mexican flavors. A recipe made for sharing!”

Option 2 (Instagram Style)

“Steamy, cheesy, and full of tradition ❤️🌽 These rajas tamales are pure Mexican comfort food!”

Option 3 (Short Viral Caption)

“Cheesy rajas + fluffy masa = tamale perfection 🌶️🧀🔥”

Option 4 (Homestyle Caption)

“Some recipes carry memories ❤️ Homemade tamales bring family together, one delicious bite at a time.”

Final Food Description for Posting 🍴

Tamales de Rajas con Queso y Crema are a traditional Mexican favorite made with fluffy corn masa filled with roasted poblano pepper strips, melted cheese, and creamy flavors. Wrapped in corn husks and steamed until tender, these tamales are smoky, cheesy, comforting, and perfect for sharing with family and friends. 🌽🌶️🧀✨

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