Equipment

• Large mixing bowl
• Large steamer pot (tamalera) or large pot with steamer insert
• Corn husks (soaked until pliable)

Ingredients

For the masa

• 1 bundle of corn husks
• 6 lbs prepared masa (masa harina dough ready for tamales)
• 1/4 cup or 1 cup olive oil — see note below
• 1 cup chicken stock (or vegetable stock for a vegetarian option)
• 1/2 teaspoon baking powder
• 2 tablespoons chicken bouillon powder (or vegetable bouillon for vegetarian)
• Salt, to taste

For the filling

• 3 poblano peppers
• 6 jalapeños
• 1 lb mozzarella cheese, sliced into strips

Instructions

1. Prepare the husks: Place the corn husks in a large pot and cover with hot water. Bring to a gentle boil, then remove from heat and let the husks soak for about 1 hour until soft and pliable. Rinse each husk well, then drain and lay them on a clean towel to dry slightly while you prepare the masa and filling.
2. Make the masa: In a large mixing bowl, combine the prepared masa with the olive oil, chicken (or vegetable) stock, baking powder, bouillon powder, and salt to taste. Mix by hand or with a stand mixer for about 4–6 minutes until the dough is fully incorporated and light and fluffy. Properly mixed masa should feel soft and spreadable; if it feels dry, add a little more stock a tablespoon at a time.
3. Roast the poblanos: Char the poblano peppers over an open flame, gas burner, or under a broiler until their skins are blistered and blackened. Transfer to a bowl and cover (or place in a sealed plastic bag) to steam for about 10 minutes. Once cooled enough to handle, peel off the skins, remove seeds and membranes, and slice the peppers into thin strips (rajas).
4. Prepare jalapeños and cheese: Slice the jalapeños into thin strips. If you prefer milder tamales, remove the seeds. Slice the mozzarella into strips similar in size to the rajas so the filling layers evenly.
5. Assemble the tamales: Take a soaked corn husk and spread approximately 1/4 cup of masa in the center. Use damp hands to spread the masa into an even, thin layer, leaving about 1/2 inch border on the sides for folding. Place one strip of poblano, one strip of jalapeño (or more to taste), and one strip of mozzarella in the center of the masa.
6. Fold and secure: Fold the long sides of the husk toward the center over the filling, then fold the bottom end up to secure. You can leave the top open or tuck it in; either way will steam well. Repeat until all masa and filling are used.
7. Arrange in steamer: Stand the tamales upright in the steamer with the open ends facing up. Add enough water to the pot to generate steam without touching the tamales. Cover the top of the tamales with extra husks or a damp towel before replacing the lid to trap steam.
8. Steam: Steam over medium heat for about 1 hour and 30 minutes. Check periodically to ensure there is enough water in the pot; add more hot water if needed. Tamales are done when the masa easily separates from the husk and feels set and firm rather than doughy.
9. Rest and serve: Let the tamales rest for a few minutes after steaming to cool slightly. Unwrap and serve warm with your favorite salsa, crema, or sides.

Notes & Tips

• If you are using store-bought prepared masa that already contains lard or oil, add only 1/4 cup of olive oil. If the masa is plain, use the full 1 cup for the best texture.
• Use gloves when handling jalapeños if you are sensitive to capsaicin; avoid touching your face or eyes while working with chiles.
• To test doneness, remove one tamal and let it cool slightly—if the masa pulls cleanly away from the husk, it’s done.
• Keep a small bowl of water nearby and wet your hands when spreading the masa; it prevents sticking and helps you spread a thin, even layer.
• For a milder, cheese-only version, omit the jalapeños and rajas and double the cheese filling.

Make-Ahead and Storage

These tamales freeze exceptionally well. After steaming, allow them to cool completely, then wrap each tamal individually in plastic wrap or aluminum foil and freeze in airtight containers or freezer bags. To reheat, steam frozen tamales for 20–30 minutes or until heated through, or microwave individually wrapped tamales on a microwave-safe plate, checking and rotating until hot.

Serving Suggestions

Serve warm with salsa verde, red salsa, Mexican crema, or a squeeze of lime. They pair nicely with refried beans, a light salad, or rice for a complete meal. Rajas con Queso tamales also make a great appetizer when cut in half and served alongside a dipping salsa.