Poblano and Cheese Tamales (Tamales de Rajas con Queso)

This recipe yields about 40 tamales—ideal for gatherings, holidays, or freezing for quick meals. Serve warm with your favorite salsa.

For the masa

• 1 bundle of corn husks
• 6 lbs prepared masa (masa harina dough for tamales)
• 1/4 – 1 cup olive oil (use 1/4 cup if masa already contains fat; otherwise use 1 cup)
• 1 cup chicken stock
• 1/2 tsp baking powder
• 2 tbsp chicken bouillon powder
• Salt, to taste

For the filling

• 3 poblano peppers
• 6 jalapeños
• 1 lb mozzarella cheese

• Soak the corn husks in a large pot of hot water brought to a boil. Let them soak for about 1 hour until soft and pliable. Rinse each husk and set them on a towel to drain.
• In a large bowl, combine the masa, olive oil, chicken stock, baking powder, chicken bouillon powder, and salt. Mix by hand or with a stand mixer for about 5 minutes until the masa is fully incorporated and fluffy. Set aside.
• Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered. Place them in a bowl or plastic bag, cover, and let them steam for 10 minutes. Peel, remove seeds, and slice into thin strips (rajas).
• Slice the mozzarella and jalapeños into thin strips similar in size to the rajas.
• Assemble each tamal by laying a soaked husk flat and spreading about 1/4 cup of masa in the center. Smooth it into a thin, even layer, leaving space at the edges for folding.
• Place one strip each of poblano, jalapeño, and cheese in the center of the masa. Fold the sides of the husk over the filling and fold the bottom up to secure the tamal.
• Repeat until all masa and filling are used.
• Arrange the tamales upright in a steamer with the open ends facing up. Add water to the pot so it will steam without touching the tamales. Cover with extra husks or a damp towel and place the lid on the pot.
• Steam over medium heat for approximately 1½ hours, checking occasionally to ensure the water hasn’t evaporated—add hot water as needed.
• Let the tamales cool slightly before unwrapping. Serve warm with salsa.

• If using prepared masa that already contains lard or oil, add only 1/4 cup of oil. If the masa is plain, use the full 1 cup.
• Use gloves when handling jalapeños if you are sensitive to capsaicin.
• Tamales can be frozen after steaming—wrap them individually and reheat by steaming or microwaving.
• Keep a small bowl of water nearby to moisten your hands while spreading masa; it prevents sticking and helps shape the tamales.
• For a cheese-only variation, omit the jalapeños and rajas and increase the cheese.