Poblano and Cheese Tamales (Tamales de Rajas con Queso)

I made these and they were delicious! I made more so I just tripled the ingredient portions. In addition I added extra salt. I also added two japenos and two serrano peppers to the salsa, as well as a little oregano. What was left I made pork with and mixed the pork with the salsa and made pork tamales as well. Thank you so much for the recipe!!!! I have been married to a mexican for 20 years, and these were very authentic!

As a Chef it's very well put together but you need a about 2 tbs of the sauce don't skimp show some Love feed the people hearty it's tomatillos,cheese and Pablanos

First time tamale maker - with help of three other first timers - and these turned out great! The flavor was spectacular and the recipe was right on.

Be sure to use enough oil or water for the masa so it spreads easily. We thought to lessen the oil, but ended up using the actual recipe's stated amount.

We LOVED this recipe! It took some time, but the end result was fantastic. This was our first time making tamales and we wanted to make them vegetarian. We substituted shortening for lard and vegie broth for chicken. The only stumbling block I came across was cooking the peppers. I followed the instructions, but kept thinking the peppers weren't hot enough from the grill pan. After letting them sit in the plastic bag, they still weren't done. So I repeated the process, except I put the pan in the oven at 450 for about 15 minutes, then put them in the bag. We ended up with extra green sauce, which we pureed and used at the table. I also added some of the puree to rice, which completed our meal. My daughter is already talking about making more and freezing them. Thanks so much for this recipe!

Perfect recipe! The prep took a long time but it was worth it for mouthwatering tamales. I made this with banana leaves instead of corn husks and with pasilla peppers. The only change I would make would be to use more than two teaspoons for the masa mix since they were fairly small. This is delicious with some tapatio!

I tasted the dough while making it for salt content. I thought i had a sufficient amount but after cooking obviously ,i was wrong. The recipe states to salt to taste so we can't blame the recipe LOL! I myself thought it kind of bland in taste ( and I added Mexican chili powder to the masa and shredded chicken) and also noticed that those who raved also threw in lots more flavor. My suggestion is if you like lots of flavor you need to add the spices you love. I think it's a great starter recipe . I'll make it again but will certainly add a great deal more than I initially did. A tamale should be able to stand on its own in flavor without having to douse it in hot sauce or other condiments.

Just a pinch more salt.