Poblano Chili, Cheese, and Corn Tamales

Name: Poblano Chili, Cheese, and Corn Tamales
Prep time: 120 min
Yield: 15
Cuisine: Mexicana
Ingredients: 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

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

Published: 02-02-2022

Preparation

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.

Energy

402.4

kcal

20.12%

Carbohydrate, by difference

34.9

11.63%

Protein

8.9

17.8%

Total lipid (fat)

25.6

39.38%

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100

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Tips

For the tomato skins infusion: Boil 400 milliliters of water with seven green tomato skins (previously washed and disinfected) for 10 minutes, let cool, and set aside until needed.

Poblano Chili, Cheese, and Corn Tamales

Ingredients

Preparation

Nutritional information

Tips

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