Homemade Masa Dough Tamales with Roasted Poblano and Cheese

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional steamed tamales made from tender masa dough filled with smoky roasted poblano peppers and melted cheese. This mexican-inspired vegetarian ready in about 150 minutes pairs masa harina, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 60 min Cook: 90 min Serves 8 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Roast 3 large poblano peppers over an open flame or broiler until blackened on all sides, about 8-10 minutes. Place in a sealed bowl or plastic bag for 15 minutes to steam, then peel, seed, and slice into thin strips.
  2. Step 2: In a large bowl, beat 1 cup softened unsalted butter with 3 cups masa harina, 1 teaspoon baking powder, and 1 teaspoon salt until fluffy.
  3. Step 3: Gradually add 2 cups warm chicken broth to the masa mixture, mixing with your hands or a stand mixer until a soft dough forms that holds together and is slightly sticky.
  4. Step 4: Drain and pat dry 20 dried corn husks. Spread about 1/4 cup masa dough onto the smooth side of each husk, spreading into a 5x4 inch rectangle.
  5. Step 5: Place a few strips of roasted poblano and about 2 tablespoons shredded Monterey jack cheese in the center of each masa rectangle.
  6. Step 6: Fold the sides of the corn husk over the filling, then fold the bottom up and tie with soaked corn husk strips if desired.
  7. Step 7: Arrange tamales standing upright in a large steamer pot with boiling water. Cover with a damp cloth and steam for 90 minutes, checking water level occasionally and adding more boiling water as needed.
  8. Step 8: Remove tamales carefully and let rest for 5 minutes before serving. Unwrap and enjoy the tender, flavorful tamales.

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Frequently asked questions

How long does Homemade Masa Dough Tamales with Roasted Poblano and Cheese take to make?

Total time is about 150 minutes (60 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Homemade Masa Dough Tamales with Roasted Poblano and Cheese?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep masa harina from drying out.

Can I substitute ingredients in Homemade Masa Dough Tamales with Roasted Poblano and Cheese?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Homemade Masa Dough Tamales with Roasted Poblano and Cheese for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Homemade Masa Dough Tamales with Roasted Poblano and Cheese?

Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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