Tamales Rojos de Rajas con Queso (Red Poblano and Cheese Tamales)
Soft steamed corn masa parcels filled with roasted poblano strips and melting cheese in a guajillo red sauce.
Made with Guajillo adobo paste and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 15
- LevelHard
- Costabout £2.32 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 for 30 minutes, weighing them down with a plate, until soft and pliable.
30 min - 2
Meanwhile grill the whole poblano peppers under a very hot grill for 10 to 12 minutes, turning, until blackened all over. Put them in a bowl, cover with a plate and leave 10 minutes. Peel off the skins, remove the seeds and cut into strips (rajas).
12 min - 3
Heat the oil in a pan and soften the onion for 5 minutes. Stir in 100 g of your ready made guajillo adobo paste (see the base recipe), the passata, the salt and 100 ml of water. Simmer for 8 minutes until thick. Stir in the pepper strips and leave to cool.
13 min - 4
Drain the husks and pat them dry. Spread about 45 g (3 tablespoons) of your ready made tamale masa (see the base recipe) over the wide end of a husk, leaving a border. Add a spoonful of the filling and a strip of cheese.
- 5
Fold the sides of the husk over the filling so the masa meets and encloses it, then fold up the narrow end. Stand the tamales folded end down in a steamer basket, packed snugly, with spare husks over the top.
- 6
Steam over simmering water for 1 hour to 1 hour 10 minutes. Top up the water as needed. A tamale is done when the masa pulls cleanly away from the husk.
70 min - 7
Rest for 15 minutes before serving so they firm up. Eat straight from the husk and discard the husk.
Tips
- Do not skip the soaking. Dry husks crack when folded, and the masa will leak out in the steamer.
- If you cannot find dried corn husks, wrap in squares of baking parchment tied with kitchen string, but the flavour will be less corny.
- Keep the water at a gentle simmer. A violent boil can splash water into the parcels and make the masa soggy.
- Make a batch and freeze them. They reheat beautifully and are ideal for feeding a crowd.
Storing and freezing
Cool the tamales quickly, keep in the fridge in a sealed container for up to 3 days and freeze for up to 3 months. Reheat by steaming from chilled for 15 minutes, or from frozen for 25 to 30 minutes, until steaming hot all the way through.
Questions
Do I eat the corn husk?
No. The husk is a wrapper that keeps the masa moist while steaming. Unwrap and discard it before eating.
How do I know when tamales are cooked?
The masa should pull away cleanly from the husk and feel firm, not sticky. If it still clings, steam for another 10 minutes.
Are these tamales gluten free?
Yes, provided the masa harina is gluten free and the cheese is vegetarian. All ingredients are free from gluten, egg and nuts. They contain dairy from the cheese.
More made with guajillo adobo paste
Enchiladas Rojas de Frijol y Queso (Red Bean and Cheese Enchiladas)
GFEFNFCamarones al Adobo (Guajillo Adobo Prawns)
GFDFEFPescado a la Talla (Guerrero Style Guajillo Grilled Fish)
DFEFNFSalmón al Adobo de Guajillo con Aguacate (Guajillo Salmon with Avocado Salsa)
EFNFLCDouble 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.