Name: Tamale-Stuffed Chile
Prep time: 140 min
Cook time: 90 min
Yield: 8
Cuisine: Mexicana
Ingredients: 8 Poblano chiles; corn husks; water, hot, to hydrate the tamale leaves; 300 grams lard, for the dough; 1 kilo masa mix for tamales, for the dough; water, for the dough; 1 tablespoon baking powder, for the dough; 1 tablespoon salt, for the dough; 16 slices American cheese, for the filling; 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

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.