Rajas Tamales with Cheese
These rajas tamales with cheese are made in different parts of Mexico and are also known as rajas tamales. In Mexico City, they are usually made with a red tomato sauce. Enjoy this tamale recipe; they are ideal for any season.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 2 tablespoons vegetable oil, for the sauce
- 1/2 cups onion, finely chopped, for the sauce
- 1 tablespoon garlic, finely chopped, for the sauce
- 5 tomatoes, cut into medium cubes, for the sauce
- 1/2 cups chicken broth, for the sauce
- salt, for the sauce
- pepper, for the sauce
- 1/2 cups serrano chile, chopped into cubes
- 1 1/2 cups lard, for the dough
- 1 teaspoon salt, for the dough
- 1 teaspoon baking powder, for the dough
- 3 cups masa harina, for tamal, for the dough
- 1 1/2 cups chicken broth, for the dough
- corn husks, hydrated in warm water and drained
- epazote
- 1 1/2 cups cuaresmeño chile, seedless and stemmed, cut into medium strips
- 1 cup queso fresco, panela or asadero, cut into medium strips
Preparation
1h
45 mins
Low
- For the sauce: Pour the vegetable oil into a saucepan and sauté the onion and garlic over medium heat until they have a shiny color, stirring constantly to ensure even cooking.
- Increase the heat, add the tomato, and cook for 5 minutes; you will notice how the tomato loses some juice. It will be time to add the chicken broth, then season with salt and pepper and cook over medium heat, stirring occasionally, until you achieve a mashed or blended sauce consistency. Finally, add the chiles and remove from heat to cool.
- For the tamal dough: Beat the lard together with the salt and baking powder with a hand mixer until you achieve a spreadable or creamy consistency. Gradually mix in the nixtamalized corn flour for tamales and slowly pour in the chicken broth. Continue beating until you have a hydrated, fluffy, and smooth dough.
- Take a corn husk and fill it with the mixture, then spread the dough with the help of a spoon to form a cup. Add the red sauce, 1 or 2 epazote leaves, the rajas of cuaresmeño chili, and the cheese. Wrap the tamale husk, but do not tighten too much so that steam can enter each tamale and allow them to puff up; bring the tip towards the center to close. Repeat until you finish the tamal dough.
- Cook the rajas tamales with cheese in a steamer, arranging them vertically to ensure more even cooking and prevent the filling from spilling out. Use any leftover corn husks to cover the tamales well and prevent steam loss, close and cook over medium-low heat for at least 35 minutes. Remember to check the steamer so that all the water does not evaporate.
- Serve the rajas tamales hot and accompany with a beverage.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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