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

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).

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Poblano Chili, Cheese, and Corn Tamales

Ingredients

Preparation

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