Cheesy Chile Strips Tamales
Brenda Villagomez
Known as tamales de rajas, these cheesy chile strips tamales are a classic Mexican dish like no other! Prepared with a fluffy tamal dough, these tamales are stuffed with a spicy tomato-based sauce with serrano chile, cheese sticks, and cuaresmeño chile strips for a delicious recipe fit both for breakfast and dinner.
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Ingredients
6
Portions
  • 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-sized cubes, for the sauce
  • 1/2 cups chicken broth, for the sauce
  • some salt, for the sauce
  • some pepper, for the sauce
  • 1/2 cups serrano chile, cut into cubes
  • 1 1/2 cups lard, for the tamal dough
  • 1 teaspoon salt, for the tamal dough
  • 1 teaspoon baking powder, for the tamal dough
  • 3 cups masa harina, for the tamal dough
  • 1 1/2 cups chicken broth, for the tamal dough
  • some corn husks, rehydrated in warm water and drained
  • some epazote
  • 1 1/2 cups cuaresmeño chile, trimmed and seeded, cut into medium-sized sticks
  • 1 cup queso fresco, panela cheese, or asadero cheese, cut into medium-sized sticks
Preparation
1h
45 mins
Easy
  • For the sauce: In a saucepan over medium heat, heat vegetable oil and fry onion until translucent stirring constantly for evenly cooking.
  • Raise heat, add tomato, and cook for 5 minutes. Once tomato releases its juice, add chicken broth. Season with salt and pepper and cook over medium heat stirring constantly until a purée or salsa martajada consistency is obtained. Add chiles, remove from heat, and let cool.
  • For the tamal dough: Mix lard, salt, and baking powder with a hand mixer until a spreadable and creamy consistency is obtained. Keep mixing until a moist, smooth, and fluffy tamal dough is formed.
  • Using a spoon, spread tamal dough on each corn husk and form a bowl of sorts. Add red sauce, 1 or 2 epazote leaves, cuaresmeño chile strips, and cheese. Gently wrap the corn husk to allow the steam to cook the tamales until fluffy. Fold the end of the corn husk toward the center to close each tamal. Repeat until all the ingredients are used up.
  • Arrange tamales vertically on a steamer so they cook evenly and to keep the stuffing from spilling out. Cover with corn husks to keep the steam in, cover the steamer, and cook over medium-low heat for at least 35 minutes. Make sure the steamer has water all the time.
  • Serve cheesy chile strips tamales hot and pair with a drink.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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