Poblano Chili, Cheese, and Corn Tamales

Valery Terán
This is a delicious recipe for poblano chili tamale with Oaxaca cheese and sweet corn. It's a great option for enjoying tamales during Candelaria.
Reviewed by Editorial Team of Kiwilimón
4.75
|
4 comentarios
114
Favorites
Collections
Planner
Grocery List
Ingredients
15
Servings
  • 300 grams lard, (dough)
  • 500 grams masa harina, sifted, (dough)
  • 1/2 cups tomatillo peel infusion, (dough)
  • 1/2 cups pork broth
  • 1 tablespoon baking powder, (dough)
  • salt, to taste (dough)
  • 3 Poblano chiles, roasted and cut into strips (filling)
  • 200 grams canned corn kernels, drained (filling)
  • 400 grams Oaxaca cheese, shredded (filling)
  • 1 package corn husk, for tamale soaked
Preparation
2h
0 mins
Medium
  • Beat the lard until it turns white. Add half of the flour and continue beating the dough, trying to pull the lard away from the edges.
  • Add the infusion of skins, the rest of the flour, and the pork broth gradually (without stopping to beat).
  • Integrate the baking powder and salt. Beat until fully combined.
  • Place a bit of the dough with the help of a spoon and spread it over the already soaked corn leaf. In the center, place poblano chili, corn, and Oaxaca cheese.
  • Fold each end of the leaf to cover the tamale and press a little to compact the dough. Finally, fold the tip of the leaf.
  • Place the tamales in a steamer for an hour and a half. You can check the tamales if you want. They will be ready when the dough pulls away from the leaf.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by