We reinvent traditional tamale recipes with this Tamale-Stuffed Chile recipe served over a rich bean sauce with pasilla chili. For this easy recipe, it is important that the dough is consistent enough to fill the chile without losing its shape.
1 cup Chihuahua cheese, for the filling (cut into strips)
water, hot, for the steamer
2 tablespoons vegetable oil, for the sauce
3 pasilla chiles, clean, without stems or seeds, for the sauce
1/4 onions, for the sauce
2 cloves garlic, for the sauce
2 tomatoes, for the sauce (cut into quarters)
1 1/2 cups beans, with broth, for the sauce
1 sprig epazote, for the sauce
1 tablespoon vegetable oil
salt, for the sauce
black pepper, for the sauce
sour cream, for decorating
epazote, for decorating
Preparation
50 mins
1h 30 mins
Sign up
In a comal over medium heat, roast the chiles until the skin is black. Place them in a bag and let them sweat for at least 20 minutes. While the chiles rest, hydrate the tamale leaves for 20 minutes in enough hot water, drain and set aside until use.
For the tamale dough, beat the lard until creamy, gradually add the water and continue beating, add the tamale flour, baking powder, and salt.
On a wooden board, use a knife to remove the skin and seeds from the chiles, being careful not to break them. Set aside.
Wrap the Chihuahua cheese in the yellow cheese.
Using a spoon, fill the chiles with the tamale dough, add the cheese sticks, and cover with more dough until completely filled. Wrap each chile with the tamale leaves.
Place the tamales in a steamer with water and cook for about an hour or until cooked, let rest for 10 minutes.
For the sauce, in a medium saucepan heat the oil, fry the chiles, onion, garlic, and tomato, add the beans with broth and the sprig of epazote, cook for 10 minutes. Let cool slightly.
Blend the previous preparation until you obtain a sauce.
In a small pot over medium heat, heat the oil and fry the sauce, season with salt and pepper to taste and cook until thickened.
On a plate, using a ladle, serve the bean sauce, place the tamale-stuffed chile, and garnish with cream and epazote.
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?