Mexican · main
Tamales de Rajas con Queso
Tamales de Rajas con Queso reads umami 6.2, richness 6.2 and salinity 4.9 on Palate's 0–10 flavor X-ray — a Mexican main, about 1 hr 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.7 / 10
- Sweet & Fruity — 1.6 / 10
- Sour & Bright — 1.0 / 10
- Bitter & Earthy — 2.6 / 10
- Rich & Fat — 6.5 / 10
- Aromatic & Spice — 2.3 / 10
The measured notes (of 18)
Umami 6.2 · Richness 6.2 · Salinity 4.9 · Earthy 2.5 · Heat 2.1 · Herbaceous 1.3 · Nutty 1.2 · Sweetness 1.2 · Fruity 1.0 · Sourness 0.8 · Bitterness 0.7 · Allium 0.7 · Citrus 0.5 · Floral 0.5
What's in it (8)
- 4 cups masa harina
- 1 cup lard
- 3 cups chicken broth
- 1 tsp baking powder
- 1 tsp salt
- 4 poblano chiles roasted and cut into strips
- 8 oz Oaxacan
- 20 dried corn husks
Time & effort: about 1 hr 30 min (40 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 318.4 kcal, 5.9 g protein, 7.4 g fat, 57.2 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Beat lard until fluffy, gradually mix in masa harina, broth, baking powder, and salt until you achieve a soft spreadable dough.
- Soak corn husks in warm water until pliable, then spread a layer of masa on each husk, add a strip of roasted chile and a piece of cheese, and fold tightly.
- Steam tamales standing upright for about 90 minutes until the masa pulls cleanly away from the husk.
Dishes with a similar flavor shape
- Churrasco — Argentine
- Cajun Pinto Beans — Cajun/Creole
- Tlayuda Oaxaquena — Mexican
- Summery Sausage and Mash — British
- Pilav (Turkish Rice Pilaf) — Turkish
Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.