Tamales de Rajas con Crema Mexico
Plump Poblano-style tamales filled with roasted chile strips (rajas), Mexican crema, and Oaxacan cheese wrapped in corn husks and steam-cooked until fluffy — a vegetarian classic.
📅December 28, 2025
60mPrep
90mCook
12Servings
⭐ 4.8Rating
🌮Nutrition Facts (per serving)
Protein 11%Fat 38%Carbs 51%
280kcalCalories
8gProtein
12gFat
36gCarbs
4gFiber
Ingredients
👥12
- 500 gmasa harina (corn flour for tamales)
- 150 gvegetable shortening or lard
- 500 mlwarm chicken or vegetable stock
- 5 gbaking powder
- 4 wholepoblano peppers roasted peeled in strips
- 150 mlMexican crema
- 200 gOaxacan quesillo or mozzarella shredded
- 24 wholedried corn husks soaked in warm water
- 6 gsalt
Instructions
- Beat shortening until fluffy; mix in masa harina, baking powder, and salt alternately with warm stock until smooth and spreadable.
- Test: drop a small ball in water — it should float.
- Spread 2 tbsp masa on each soaked husk leaving a 2 cm border.
- Place a spoonful of rajas and crema in the centre; top with cheese.
- Fold the husk sides inward, then fold the bottom up to seal.
- Stand tamales upright in a steamer; steam covered for 75–90 minutes until masa pulls cleanly from the husk.
- Serve immediately, opened to reveal the filling, with salsa verde.
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