Tamales de Rajas en Salsa Verde con Queso (Poblano Strip and Cheese Tamales)
Soft steamed masa wrapped around smoky roasted poblano strips, melting cheese and tangy green salsa. A classic vegetarian tamal.
Made with Salsa verde (cooked tomatillo salsa) and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 30
- LevelHard
- Costabout £2.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the corn husks in a large bowl of hot water, weighed down, for 45 minutes until soft and pliable. Drain and pat dry.
45 min - 2
Roast the poblanos under a very hot grill, turning, for 15 minutes until blistered and black in patches. Put them in a bowl, cover and leave for 10 minutes, then peel, remove the stalks and seeds and cut into strips.
15 min - 3
Heat the oil in a frying pan and cook the onion for 5 minutes until soft. Add the poblano strips and your ready made salsa verde (see the base recipe) and simmer for 5 minutes until thick. Add the salt, then cool completely so it does not melt the masa.
5 min - 4
Lay a husk with the wide end towards you. Spread about 3 tbsp (50 g) of your ready made tamale masa (see the base recipe) over the wider two thirds in a thin square, leaving a border.
- 5
Spoon a heaped tablespoon of the poblano mixture down the middle and add a strip of mozzarella. Fold the sides in so the masa wraps the filling, then fold up the narrow end. Make 8 tamales.
- 6
Stand the tamales folded end down in a steamer lined with spare husks. Steam over simmering water for 1 hour 10 minutes, topping up with boiling water, until the masa pulls cleanly from the husk. Rest for 10 minutes before unwrapping.
70 min
Tips
- Cool the filling fully before assembling. Hot filling melts the masa and the tamales turn gluey.
- Squeeze the roasted poblano strips dry in kitchen paper so the filling is thick, not wet.
- Use block mozzarella, not the fresh ball, which releases water as it melts.
- A tamal is done when the masa feels firm and does not stick to the husk. Unwrap one to test.
Storing and freezing
Cool within 2 hours, then keep in their husks in the fridge for up to 3 days or freeze for up to 3 months. Reheat by steaming for 15 to 20 minutes until steaming hot all the way through.
Questions
Can I use another cheese?
Yes. Mexican Oaxaca or Chihuahua cheese is traditional, but mild vegetarian cheddar or Monterey Jack cut into strips works well in the UK.
Do I eat the corn husk?
No. The husk is only a wrapper. Unwrap the tamal and eat the masa and filling inside.
Are these gluten free?
Yes, as long as the masa and salsa were made with the gluten free ingredients in their base recipes. They contain dairy but no egg or nuts.
More made with salsa verde (cooked tomatillo salsa)
Quesadillas de Quesillo con Salsa Macha (Oaxaca Cheese Quesadillas)
GFEFNFFlautas de Arrachera (Crispy Rolled Steak Tacos)
GFEFNFSopes de Frijol con Salsa Verde (Masa Cups with Beans)
GFEFNFEmpanadas de Rajas y Queso Oaxaca (Poblano and Cheese Empanadas)
VNFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.