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Tamales with Cheese and Rajas

Subtly sweet corn masa stuffed with gooey cheese and spicy chile peppers get wrapped up and steamed in authentic banana leaves for these classic Mexican treats.


8 banana leaf wrappers
2 C prepared masa
1 C roasted/charred green chile peppers, chopped
1 C Monterey Jack cheese, shredded


Cut banana leaves into eight four by four squares.
Using a spoon, spread 1/4 cup of masa on the first banana leaf. Top that with 2 tablespoons each of chiles and cheese. Fold the masa over the top of the filling. Fold the banana leaf across both left and right, then fold the bottom up. Place packet fold-side down and repeat with remaining seven tamales.
Place all tamales in a large steamer basket. Fill bottom with water and steam all for an hour. Remove and cool; serve with toppings such as chopped tomatoes, avocados, tomatillos, and salsa.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.