Cheese and Poblano Tamales with Salsa Verde

Tamales are one of the most meaningful and traditional dishes in Mexican cuisine, often enjoyed during holidays, family gatherings, and celebrations. They are more than just food — they are culture, community, and connection.

These Cheese and Poblano Tamales with Salsa Verde are a comforting vegetarian take on a classic, featuring soft masa dough wrapped around melted cheese and fire-roasted poblano peppers. They are then gently steamed until tender and served with a bright, tangy homemade salsa verde. Each bite offers a beautiful balance of flavors: creamy cheese, smoky peppers, and fresh, zesty salsa.

Perfect for sharing, these tamales are a labor of love — and absolutely worth the effort.

Why I Love This Recipe

• It’s authentically traditional yet simple enough for home cooks.
• The combination of roasted poblanos and cheese is irresistible.
• Making tamales feels like a celebration — especially when shared with friends or family.
• They store and reheat beautifully, making them great for meal prep or entertaining.

Why This Recipe Is a Must-Try

You must try this dish because:

✔ It brings a true taste of Mexico to your kitchen.
✔ It is vegetarian-friendly while still delivering rich, deep flavor.
✔ Tamales are customizable, forgiving, and deeply satisfying to make.
✔ It’s a recipe that creates memories — not just meals.

Recipe Details

Ingredients

For the Masa Dough

• 3 cups masa harina (corn tamale flour)
• 2 cups warm vegetable broth (or water)
• ¾ cup unsalted butter or traditional lard
• 1 tsp salt
• 1 tsp baking powder

For the Filling

• 4 poblano peppers
• 2 cups shredded Oaxaca cheese (or mozzarella/Monterey Jack substitute)
• Pinch of salt

For the Salsa Verde

• 1 lb tomatillos, husked and rinsed
• 1 small white onion
• 1–2 jalapeños (optional for heat)
• 2 garlic cloves
• ¼ cup fresh cilantro
• Salt to taste
• Juice of ½ lime

Other

• 20 dried corn husks, soaked in warm water for 30 minutes

Step-by-Step Preparation Method

Step 1: Prepare the Corn Husks

1. Soak dried husks in hot water until soft (about 30 minutes).
2. Drain and pat dry before filling.

Step 2: Roast the Poblano Peppers

1. Roast peppers on an open flame, grill, or oven broiler until the skin blisters and blackens.
2. Place in a covered bowl for 10 minutes to steam.
3. Peel skin, remove seeds, and slice into strips (rajas).

Step 3: Make the Salsa Verde

1. Boil tomatillos, garlic, jalapeño, and onion for 8–10 minutes.
2. Drain and blend with cilantro, lime juice, and salt until smooth.
3. Chill until serving.

Step 4: Make the Masa

1. Beat butter or lard until light and fluffy (2–3 minutes).
2. Mix masa harina, salt, and baking powder separately.
3. Slowly add masa mixture and broth to the whipped fat until soft, spreadable dough forms.
4. Dough should float in water — this means it’s properly aerated.

Step 5: Assemble the Tamales

1. Spread 2 tablespoons of masa onto the smooth side of each husk.
2. Add 1–2 pepper strips and a tablespoon of cheese.
3. Fold sides inward, then fold the bottom up to seal.

Step 6: Steam the Tamales

1. Stand tamales upright in a steamer pot.
2. Steam over medium heat for 1 hour to 1 hour 15 minutes.
3. Tamales are done when the masa easily pulls away from the husk.

How to Serve

Serve warm with:

• Salsa verde spooned on top
• Fresh cilantro
• Lime wedges
• Mexican crema or sour cream
• Rice and beans on the side

Enjoy immediately while the cheese inside is melty and soft.

Recipe Tips

• Don’t overfill — leave room for folding.
• Keep masa soft and hydrated; add broth if it feels dry.
• Tamales improve after resting 10 minutes once cooked.
• Freeze extra fillings and husks to save time next time.

Variations

Spicy Tamales

Add jalapeños or chipotle strips.

Extra Cheese Version

Mix cheese directly into the masa for a richer bite.

Vegan Option

Use vegetable shortening and vegan cheese.

Bean & Cheese Combo

Add refried beans for extra creaminess.

Freezing & Storage

Reheating: Steam 10–15 minutes or microwave wrapped in a damp towel.

Special Equipment Needed

• Large steaming pot
• Mixing bowl
• Blender (for salsa)
• Tongs
• Electric mixer (optional but helpful)

FAQ

Q: Can I make tamales ahead of time?
Yes — they freeze and reheat wonderfully.

Q: My tamales feel dry — what happened?
The masa wasn’t hydrated enough or steamed too long.

Q: Can I use canned peppers?
Fresh roasted poblanos are best, but canned rajas will work.

Conclusion

These Cheese and Poblano Tamales with Salsa Verde are a comforting, flavorful, and gratifying culinary project. They celebrate tradition while being approachable enough for home cooks of any experience level. Whether served at a festive holiday table or a simple weekend dinner, they deliver warmth, authenticity, and homemade goodness.

Print Recipe

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Cheese and Poblano Tamales with Salsa Verde

Author: Anna Williams Cuisine: Mexican Courses: Dinner

Difficulty: Beginner Prep Time 45 mins Cook Time 75 mins Rest Time 30 mins Total Time 2 hrs 30 mins

Servings: 20 Calories: 240 calories (approx.)

Description

Tamales are one of the most meaningful and traditional dishes in Mexican cuisine, often enjoyed during holidays, family gatherings, and celebrations. They are more than just food — they are culture, community, and connection.

Ingredients

Scale

1/2x 1x 2x 3x

For the Masa Dough

• 3 cups masa harina (corn tamale flour)
• 2 cups warm vegetable broth (or water)
• ¾ cup unsalted butter or traditional lard
• 1 tsp salt
• 1 tsp baking powder

For the Filling

• 4 poblano peppers
• 2 cups shredded Oaxaca cheese (or mozzarella/Monterey Jack substitute)
• Pinch of salt

For the Salsa Verde

• 1 lb tomatillos, husked and rinsed
• 1 small white onion
• 1 jalapeños 1–2 (optional for heat)
• 2 garlic cloves
• ¼ cup fresh cilantro
• Salt to taste
• Juice of ½ lime

Other

• 20 dried 20 corn husks, soaked in warm water for 30 minutes

Instructions

1. Step 1: Prepare the Corn Husks : Soak dried husks in hot water until soft (about 30 minutes). Drain and pat dry before filling.
2. Step 2: Roast the Poblano Peppers : Roast peppers on an open flame, grill, or oven broiler until the skin blisters and blackens. Place in a covered bowl for 10 minutes to steam. Peel skin, remove seeds, and slice into strips (rajas).
3. Step 3: Make the Salsa Verde : Boil tomatillos, garlic, jalapeño, and onion for 8–10 minutes. Drain and blend with cilantro, lime juice, and salt until smooth. Chill until serving.
4. Step 4: Make the Masa : Beat butter or lard until light and fluffy (2–3 minutes). Mix masa harina, salt, and baking powder separately. Slowly add masa mixture and broth to the whipped fat until soft, spreadable dough forms. Dough should float in water — this means it’s properly aerated.
5. Step 5: Assemble the Tamales : Spread 2 tablespoons of masa onto the smooth side of each husk. Add 1–2 pepper strips and a tablespoon of cheese. Fold sides inward, then fold the bottom up to seal.
6. Step 6: Steam the Tamales : Stand tamales upright in a steamer pot. Steam over medium heat for 1 hour to 1 hour 15 minutes. Tamales are done when the masa easily pulls away from the husk.

Keywords: Cheese and Poblano Tamales with Salsa Verde