Spicy Rajas Tamales with Queso Oaxaca

Classic vegetarian tamales filled with roasted poblano peppers, sweet corn, onions, and gooey Queso Oaxaca. Perfect for a satisfying lunch.

Prep Time

60 minutes

Total Time

3 hours

Calories

405 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.34/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

24husksDried Corn Husks(Soaked in hot water for at least 30 minutes to soften)

£6.00

4cupsMasa Harina(For tamales)

£3.50

1cupVegetable Shortening(Or lard for a richer flavor)

£1.75

3cupsVegetable Broth(Warm)

£0.60

1teaspoonBaking Powder

£0.10

2teaspoonSalt(Or to taste)

£0.05

6Poblano Peppers

£4.50

1largeYellow Onion(Sliced)

£0.50

1.5cupsCorn Kernels(Fresh or frozen)

£1.20

2clovesGarlic(Minced)

£0.10

12ouncesQueso Oaxaca(Shredded or cut into strips)

£7.00

2tablespoonsOlive Oil

£0.20

2tablespoonsEpazote(Chopped fresh epazote (optional))

£2.50

0.5teaspoonSalt

£0.05

0.3teaspoonBlack Pepper

£0.05

Total Cost

£28.10

£2.34 per serving

Instructions

1.
Soak the corn husks in hot water for at least 30 minutes to soften. Keep submerged by placing a plate on top.
2.
Roast the Poblano Peppers: Preheat your oven's broiler. Place the poblano peppers on a baking sheet and broil until the skin is blackened and blistered on all sides, turning frequently. Immediately place the roasted peppers in a bowl and cover with plastic wrap for 10 minutes to steam. This will make it easier to peel off the skin. Peel, remove the seeds and veins, and slice into strips (rajas).
3.
Prepare the Rajas Filling: Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more. Add the roasted poblano strips, corn kernels, epazote (if using), salt, and pepper. Cook until the corn is tender and the flavors have melded, about 5-7 minutes. Set aside to cool slightly.
4.
Prepare the Masa: In a large bowl, beat the vegetable shortening (or lard) with an electric mixer until light and fluffy. This is an important step to make the tamales light.
5.
Gradually add the masa harina, baking powder, and salt to the bowl. Continue mixing on low speed.
6.
Slowly pour in the warm vegetable broth, mixing until a smooth, slightly thick batter forms. The consistency should be similar to thick pancake batter. To test if the masa is ready, drop a small spoonful into a glass of cold water. If it floats, it's ready; if it sinks, continue beating for a few more minutes.
7.
Assemble the Tamales: Take a softened corn husk and pat it dry. Spread about 2-3 tablespoons of masa onto the husk, leaving a 1-inch border on all sides. Create a shallow indentation down the center of the masa.
8.
Spoon about 2 tablespoons of the rajas filling into the indentation. Top with a few strips of shredded Queso Oaxaca.
9.
Fold one side of the corn husk over the filling, then fold the other side over, overlapping slightly. If the husk is long enough, fold the bottom up to seal the tamale. You can use a strip of corn husk to tie the tamale closed if desired.
10.
Steam the Tamales: Stand the tamales upright in a steamer basket set inside a large pot with about 1-2 inches of water at the bottom. The water should not touch the tamales.
11.
Bring the water to a boil, then reduce heat to low, cover the pot, and steam for 1.5-2 hours, or until the masa is firm and pulls away easily from the husk. Check the water level periodically and add more if needed.
12.
Let the tamales rest for 10 minutes before serving. This allows them to firm up a bit more.
13.
Serve the tamales hot, unwrapped, or wrapped. Garnish with sour cream or your favorite salsa (optional).

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My Notes

Nutrition Information

Nutrition per serving (175g)

405 kcal / 1695 kJ

Carbs

42g

16% of RDA

Fat

22g

31% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

4 g

4% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Don't overfill the tamales, or they will be difficult to close.

If you don't have a steamer basket, you can use a colander lined with corn husks or parchment paper.

Tamales can be made ahead of time and reheated. Steam for 15-20 minutes to reheat.

Adjust the amount of chile to your preference.

Cooking Equipment

Oven

Steamer basket

Large pot

Mixing bowls

Blender or food processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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Spicy Rajas Tamales with Queso Oaxaca

Ingredients

Instructions