Oaxacan Cheese-Stuffed Tamales with Red Mole Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Steamed corn masa tamales filled with melted Oaxacan cheese, served with a vibrant homemade red mole sauce that balances smoky and spicy notes. This mexican-inspired vegetarian ready in about 125 minutes blends dried guajillo chilies, dried ancho chilies, medium tomato, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 5 pieces dried guajillo chilies
• 3 pieces dried ancho chilies
• 2 medium tomato, chopped
• 1 small yellow onion, quartered
• 3 cloves garlic cloves
• 3 tbsp vegetable oil
• 2 cups chicken broth
• 3 cups masa harina for tamales
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup Oaxaca cheese, cut into 1/2-inch cubes
• 12, soaked in warm water for 30 minutes dried corn husks

Instructions

1. Step 1: Toast 5 dried guajillo chilies and 3 dried ancho chilies in a dry skillet over medium heat for 2 minutes until fragrant; remove stems and seeds, then soak chilies in 2 cups hot chicken broth for 20 minutes.
2. Step 2: In a blender, combine soaked chilies with 2 chopped medium tomatoes, 1 small quartered yellow onion, and 3 garlic cloves; blend until smooth.
3. Step 3: Heat 3 tbsp vegetable oil in a saucepan over medium heat. Pour in the blended chili sauce and cook for 10 minutes, stirring occasionally, until thickened and fragrant. Season with salt to taste; set aside.
4. Step 4: In a large bowl, mix 3 cups masa harina, 1 tsp baking powder, and 1 tsp salt. Beat 1/2 cup softened unsalted butter until fluffy, then incorporate into the masa mixture, kneading to a smooth, spreadable dough.
5. Step 5: Drain soaked corn husks and pat dry. Spread about 3 tbsp masa dough onto the center of each husk, forming a 4x6 inch rectangle.
6. Step 6: Place 1 tbsp of 1/2-inch cubed Oaxaca cheese in the center of each masa rectangle, then fold the husk sides over to enclose the filling, folding the bottom to seal.
7. Step 7: Arrange tamales standing upright in a steamer basket over boiling water; cover and steam for 60-70 minutes, checking water level occasionally.
8. Step 8: Once masa is firm and separates easily from husk, remove tamales and serve hot drizzled with the prepared red mole sauce.