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Yamilette González

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Chile Relleno de Tamale

50 min
1 h 30 min
Easy
10
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We reinvent the traditional recipes for tamales, with this recipe for a Chile Stuffed with Tamal that is served on a bed of rich bean sauce with pasilla chile. For this easy recipe it is important that the dough is sufficiently consistent, as to fill the chili and that it does not lose its shape.

Ingredients

8 servings
  • 8 pieces of poblano pepper
  • 300 grams of lard for the dough
  • enough of Water for the dough
  • 1 kilo of Corn masa mix for tamales for the dough
  • 1 tablespoon of baking powder for the dough
  • 1 tablespoon of Salt for the dough
  • 1 Cup of Chihuahua cheese for the filling (cut into strips)
  • 4 slices of yellow cheese for the filling
  • enough of tamal corn husk soaked
  • 2 spoonfuls of vegetable oil for the sauce
  • 3 pieces of pasilla chili pepper for the sauce
  • 1/4 of piece of onion for the sauce
  • 2 cloves of garlic for the sauce
  • 2 pieces of tomato for the sauce (cut into quarters)
  • 1 1/2 cups of bean with broth, for the sauce
  • 1 branch of epazote for the sauce
  • 1 tablespoon of vegetable oil
  • enough of sour cream to decorate
  • enough of epazote to decorate

    Preparation

    In a comal over medium heat, grill the peppers until the skin is black. Put them in a bag and let them sweat at least 20 minutes.
    On a wooden board with a knife remove the skin and the seeds of the chilies, taking care not to break them. Reserve.
    For the tamale dough, beat the butter until it is creamy, add the water little by little and continue beating, add the tamale flour, the baking powder and the salt.
    Wrap the chihuahua cheese in the yellow cheese.
    With a spoon fill the chilies with the tamal dough, add the cheese sticks and cover with more dough to fill completely. Wrap each chile with the tamal leaves.
    Place the tamales in a steamer with water and cook for about an hour or until cooked, resting 10 minutes.
    For the sauce, in a saucepan over medium heat heat the oil, fry the chilies, onion, garlic, tomato, add the beans with broth and the sprig of epazote, cook for 10 minutes. Cool slightly
    Blend the previous preparation until a sauce is obtained.
    In a pot over medium heat heat the oil and fry the sauce, season with salt and pepper to your liking and cook until thick.
    On a plate with the help of a ladle serve the bean sauce, arrange the tamale-filled chile, decorate with cream and epazote.

    PRESENTATION

    On a plate form a thin bed of bean sauce, decorate with sour cream and place the tamale filled chile.

    TIPS

    It is important that the dough is sufficiently consistent, as to fill the chile and that it does not lose its shape.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    737
    kcal
    37%
    Carbohydrates
    51.1
    g
    17%
    Proteins
    15.3
    g
    31%
    Lipids
    54.0
    g
    83%
    Fiber
    6.3
    g
    13%
    Sugar
    1.7
    g
    1.9%
    Cholesterol
    68.4
    mg
    23%
    Esha
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