Carlos Cruz's Tamales de Rajas con Queso are a Taste of Home

Name: Tamal de Rajas con Queso
Yield: 30 tamales
Ingredients: 8 fresh poblano chiles; 60 ounces Oaxaca cheese (about 6 packages of cheese); 30-35 corn husks; 6 cups Heirloom Corn Masa Harina; 2 cups lard; 5 cups chicken broth, hot; Kosher salt, to taste

Delicious tamales de rajas con queso—soft masa filled with roasted poblano chiles and melted Oaxaca cheese.

December 5, 2024

Chef Carlos Cruz of Las Vegas' China Poblano grew up watching his mother make tamales in their adobe kitchen apart from the house. While she didn't write down her recipe, Carlos watched and participated year after year, mixing the masa with the hot manteca and chicken stock and learning what it should feel like by touch. On Christmas, he says, his mom and his tías would make enough for the whole month, with help from Carlos and his sisters. It wasn't until the tamales were done that they sat down to enjoy Christmas eve dinner, because that's what they were all waiting for. She'd make different types of fillings, but there were always these tamales, with strips of roasted poblanos and matchsticks of queso Oaxaca, for the kids.

Nowadays, Carlos makes tamales with his team at China Poblano for a holiday family meal. Everyone gets involved, and the tamales de rajas con queso are a crowd favorite. "One of my favorite ways to eat them is the next morning," he says. "Throw a couple cold ones on the comal in their husks and have them with your cafe de olla. It’s a perfect breakfast."

La Familia Masa Harina Bundle

Tamal de Rajas con Queso

Chef Carlos Cruz

Servings

30 tamales

Ingredients

8 fresh poblano chiles
60 ounces Oaxaca cheese (about 6 packages of cheese)
30-35 corn husks
6 cups Heirloom Corn Masa Harina
2 cups lard
5 cups chicken broth, hot
Kosher salt, to taste

Directions

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Char poblano chiles over an open flame or under a broiler until the skins are fully blackened.
Transfer the chiles to a covered container or sealable bag and allow to steam for 10 minutes.
Carefully remove the charred skin using a small knife. Next, remove the stem, slice the chiles open, and remove the seeds. Slice the chiles into thin strips and set aside.
Cut Oaxaca cheese into 30 strips of 2-3 ounces each and set aside.

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Beat the lard with a mixer until smooth and creamy, about 2 minutes.
Gradually add the masa harina and mix until incorporated.
Slowly add the hot chicken broth, alternating with the masa harina, and continue mixing.
Scrape down the sides of the bowl occasionally to ensure even mixing.
Add kosher salt to taste.
The masa should feel tacky to the touch but not wet. Once ready, set aside.

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While preparing the masa, soak corn husks in warm water for 10–15 minutes, then rinse to remove debris or silk. Shake off excess water.
With the wide end of the husk closest to you and the smooth side facing up, spread an even layer of masa from side to side, leaving the narrow end uncovered.
Add 3 poblano rajas and 1 Oaxaca cheese strip to the center of the masa.
Fold the sides of the corn husk inward, then fold the top down to close the tamal.
Prepare a large steamer pot by filling it with water and lining the insert with loose corn husks.
Place the tamales upright with the open side facing up.
Steam for 1.5–2 hours or until the masa easily pulls away from the husk.
Remove the tamales from the steamer, unwrap, and serve warm with your favorite salsa.