Cheese with Roasted Chile Tamales

Tamales de Queso con Rajas


Preparation info

  • Difficulty


  • Fills about

    5 dozen


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About


  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 5 cups diced, roasted and peeled Anaheim chiles
  • 1 tablespoon garlic powder
  • ½ cup suero (whey) or buttermilk
  • teaspoons salt
  • cups shredded asadero, quesadilla, or Muenster cheese, divided
  • 1 batch tamale masa
  • Corn husks (ojas)


Heat olive oil, add flour and stir for 3 minutes. Add diced green chiles and garlic powder and stir for 5 minutes.

Add suero, salt, and ½ cup of shredded cheese, and simmer for 7 minutes, stirring until cheese melts and mixture thickens. Reserve the additional shredded cheese to sprinkle over mixture in each tamal (about 1 tablespoon each). Let mixture cool before filling tamales.