Welcome to the tasty world of Tamales de Rajas! This delicious dish is a beloved part of traditional Mexican cuisine. Tamales are made with masa (a type of dough) and various fillings, wrapped in corn husks, and then steamed to perfection. Tamales de Rajas, specifically, are filled with roasted poblano peppers and cheese, creating a flavorful combination that many people can’t resist!

The history of tamales dates back to ancient Mesoamerican cultures, where they were a portable food source for warriors and travelers. Over the years, tamales have evolved and are now enjoyed during celebrations, holidays, and family gatherings. Their popularity lies in their versatility and the joy of sharing them with loved ones, making them a symbol of community and tradition.

Ready to impress your friends and family with this mouthwatering dish? Let’s dive into the recipe for Tamales de Rajas!

Ingredients

Ingredient Quantity
Masa harina 4 cups
Chicken broth or vegetable broth 3 cups
Vegetable oil 1/2 cup
Baking powder 1 teaspoon
Salt 1 teaspoon
Poblano peppers 4 large
Cheese (like Cotija or Monterey Jack) 2 cups, shredded
Corn husks (dried) 20-30 husks

Tip: You can substitute the poblano peppers with bell peppers if you prefer a milder flavor!

Step-by-Step Instructions

  1. Prepare the corn husks: Soak the dried corn husks in warm water for about 30 minutes to make them pliable.
  2. Roast the poblano peppers: Roast the peppers over an open flame or under the broiler until the skin is charred. Place them in a plastic bag for 10 minutes to steam, then peel off the skin, remove the seeds, and slice into strips.
  3. Mix the masa: In a large bowl, combine masa harina, baking powder, and salt. Slowly add the chicken or vegetable broth and vegetable oil, mixing until the dough is soft and pliable.
  4. Assemble the tamales: Take a soaked corn husk and spread about 2 tablespoons of masa onto the center. Add some roasted poblano strips and a sprinkle of cheese on top. Fold the sides of the husk in and then fold up from the bottom to seal.
  5. Steam the tamales: Place the tamales upright in a steamer pot. Cover with a wet cloth and steam over medium heat for about 1 to 1.5 hours or until the masa pulls away from the husk easily.
  6. Serve and enjoy: Let the tamales cool slightly before unwrapping. Serve with salsa or your favorite toppings!

Nutritional Information

Nutrient Amount Daily Value (%)
Calories 250 12%
Protein 8g 16%
Carbohydrates 40g 13%
Fats 8g 12%
Sodium 300mg 13%
Calcium 120mg 12%

Tips and Tricks

  • Experiment with fillings: Feel free to add other ingredients like shredded chicken, or corn for a unique twist on the recipe.
  • Don’t rush the steaming: Make sure the tamales are thoroughly cooked; this enhances the flavor and texture.
  • Keep husks damp: If the corn husks start to dry out while assembling, re-soak them for better flexibility.
  • Avoid overfilling: Stick to the recommended amount of masa and filling to ensure they cook evenly.

FAQs

What are tamales typically served with?

Tamales are often enjoyed with salsa, guacamole, or sour cream. They make a great main dish or snack!

Can I make tamales ahead of time?

Yes! You can prepare the tamales, freeze them uncooked, and steam them later when you’re ready to serve.

Can I use baking soda instead of baking powder?

It’s best to stick with baking powder for this recipe, as it helps the masa rise and become fluffy.

Are tamales gluten-free?

Yes! Masa harina is naturally gluten-free, making tamales a great option for those with gluten sensitivities.

Can you use fresh corn husks?

Yes! Fresh corn husks can be used, but dried husks are more commonly available and easier to handle.

What type of cheese works best?

You can use Cotija or Monterey Jack cheese. Both melt beautifully and complement the flavors of the tamales.

How do I know when the tamales are ready?

The tamales are done when the masa pulls away from the husk easily. This usually takes about 1 to 1.5 hours of steaming.

What’s the shelf life of tamales?

Cooked tamales can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Can I make vegan tamales?

Absolutely! Substitute the cheese with a vegan alternative and use vegetable broth to keep it plant-based.

What if my masa is too dry?

If the masa feels too dry, add a little more broth until it reaches a soft, spreadable consistency.

Is there a special way to eat tamales?

Unwrap the tamale, add toppings if desired, and enjoy! They are great on their own or with sides!

Now that you have all the information you need, it’s time to gather your ingredients and start making your very own Tamales de Rajas. Enjoy the process and the tasty results!