What Are Tamales de Rajas?

Tamales are a traditional Mexican dish made with corn masa steamed in corn husks and filled with savory or sweet ingredients. Tamales de rajas are filled with strips of roasted poblano peppers (rajas), cheese, and salsa. They’re flavorful, vegetarian-friendly, and easy to make when you use store-bought masa.

The Heart of the Holidays: Why Tamales Matter

In a Mexican household, you simply cannot go through the holiday season without tamales. Whether it’s for Nochebuena (Christmas Eve) or a New Year’s celebration, the “Tamalada”—a gathering of family members to mass-produce tamales—is a rite of passage. It’s a time for catching up, sharing stories, and working together to fill dozens of corn husks.

While many people go for the traditional red pork or green chicken fillings, Tamales de Rajas are for sure my all-time favorite. There is something about the combination of smoky roasted poblanos and melted cheese that is completely irresistible. In fact, they are so good that no amount of lactose intolerance will keep me from eating them! They are the ultimate comfort food, and once you taste a fresh one straight from the steamer, you’ll understand why they are a holiday non-negotiable.

Ingredients You’ll Need

10 lbs store-bought masa preparada (from a Mexican market or tortillería)
60- 75 dried corn husks (soaked in warm water for 30 minutes)
10 poblano peppers, roasted, peeled, and cut into strips
2 lbs Oaxaca cheese (or mozzarella, shredded)
Salsa verde

Step-by-Step Instructions

1. Prepare the Corn Husks

Soak corn husks in hot water for 30–45 minutes until soft and pliable.
Drain and pat dry before assembling the tamales.

2. Roast the Poblanos

Place poblanos directly over a gas flame or under the broiler until charred on all sides.
Place in a plastic bag or covered bowl for 10 minutes to steam.
Peel off the skin, remove seeds, and cut into thin strips (rajas).

3. Prepare the Masa

If your masa preparada is already seasoned, you can use it as is.
If it’s too dense, beat in ½ cup of vegetable shortening or lard until fluffy.

4. Assemble the Tamales

Spread about 2 tablespoons of masa onto the smooth side of a corn husk, leaving space at the edges.
Add a few strips of roasted poblano, some shredded cheese, and your green salsa.
Fold the sides of the husk inward, then fold up the bottom to seal.

5. Steam the Tamales

Place tamales upright in a steamer with a small cloth or corn husks covering the top.
Steam for 1–1 ½ hours, or until masa pulls away easily from the husk.
Let rest for 10 minutes before serving.

Serving Suggestions

Pair with a side of Mexican rice and beans.
Serve with salsa verde or salsa roja for dipping.
Enjoy with a warm cup of atole or champurrado for a traditional Mexican breakfast.

Tips for Perfect Tamales de Rajas

Always taste-test your masa—if it’s bland, add a pinch of salt before assembling.
Don’t overfill the tamales; too much filling makes them hard to fold.
Freeze leftovers—tamales reheat beautifully when steamed again.
How to Get the Best “Rajas” Flavor: The word rajas simply refers to strips of peppers. While you can use canned peppers in a pinch, roasting fresh poblano peppers is what takes this recipe to the next level. Poblanos have a deep, earthy flavor and a mild heat that pairs perfectly with creamy Oaxaca cheese. When roasting, don’t be afraid to let the skin get completely black and charred. This charring process is what infuses the pepper with a smoky aroma. Steaming them in a bag afterward is a crucial step—it loosens the skin so it slides right off, leaving you with tender, flavorful strips that are ready to be tucked into your masa.
A Pro-Tip for Reheating Leftovers: If you manage to have leftovers (which is rare in my house!), the best way to reheat them is by steaming them again for about 10–15 minutes. This restores the moisture to the masa and makes the cheese perfectly melty again. If you’re in a hurry, you can wrap a tamal in a damp paper towel and microwave it for 60 seconds, which helps prevent the masa from drying out.

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