Rajas con Queso de Tamales is a tamal made with corn masa, stuffed with melty cheese and roasted peppers, wrapped in a corn husk and steamed naturally. These tamales will become one of your favorite Mexican recipes, and they are gluten-free.
Candlemas Day and Independence Day are also very popular celebrations and special events, similar to Christmas. Tamales, a staple in Mexican cuisine, are symbolic street food.
The recipe combines tamales with salsa and cheese, stuffing them with a mixture of rajas. Rajas, which are roasted strips of poblano peppers, are used in many traditional and modern recipes such as elote soup or crema con rajas.
When paired with atole or champurrado, these delicious rajas tamales possess a tender consistency and a subtly smoky flavor, making them an ideal choice to be served.
Substitutes for poblano peppers
Make the rajas con queso filling
Make the dough
Heat the lard in a skillet and let it cool without solidifying once more.
Gradually combine the water or chicken broth with the corn masa harina, salt, baking powder, and baking soda in a spacious bowl, using your hands.
Blend together until you have a tender dough that doesn’t adhere to your hands.
Thoroughly blend and incorporate the dough with lard. You will obtain a slightly adhesive dough. Modify your dough with salt if necessary and now you can sample it.
Assemble the rajas tamales
Remove the corn husks and dry them thoroughly using kitchen paper towels.
Underneath the picture, distribute it over the top using the rear part of a spoon, position 2 spoonfuls of tamale batter in the center of a corn husk.
Add one tablespoon of molcajete salsa (optional) in the middle, then a few strips of roasted peppers and finish with some cheese.
Now, fold the right side of the corn husk to cover the center of the tamal, trying to cover a little bit more than half of the piece.
And then repeat with the opposite side, creating some kind of burrito.
Take the slender tip of the husk and fold it towards the middle.
To help prop up the tamales and fill in any gaps, use aluminum foil to wrap them up and place the tamal in an upright steamer with the side open.
Continue to follow the instructions until all the ingredients are used up.
When necessary, include additional water while periodically monitoring and cook the tamales de rajas for approximately 1 hour and 15 minutes, by placing a lid on the pot and heating the water in the steamer until it reaches boiling point.
How To Serve
Tamales de Rajas con Queso are commonly enjoyed either by themselves or accompanied by champurrado or atole. I highly suggest trying this uncomplicated Maizena atole or the guava-flavored atole.
You can actually serve sautéed mushrooms or red rice, or refried pinto beans with tamales if you’re looking for some sides. Additionally, you can also top them with salsa and Mexican cheese and cream.
How To Store and Reheat
Once cooled down, you can store tamales de rajas (still wrapped in husks) in a container with a tight lid in the refrigerator for a maximum of 5 days.
Additionally, it is possible to keep them in a container and freeze them for up to 3 months. Prior to reheating, thaw the rajas tamales.
There are many ways to reheat tamales, but my favorite is to arrange the rajas de tamales in a steamer basket, add water to the steamer, and steam them for about 10 minutes. This way, they come out soft and freshly cooked.
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