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Chile Relleno de Tamale

50 mins
1h 30 mins
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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.


8 portions
  • 8 poblano peppers
  • 300 grams lard, for the dough
  • enough Water, for the dough
  • 1 kilo Corn masa mix for tamales, for the dough
  • 1 tablespoon baking soda, for the dough
  • 1 tablespoon salt, for the dough
  • 1 cup Chihuahua cheese, for the filling (cut into strips)
  • 4 slices yellow cheese, for the filling
  • enough tamal corn husk, soaked
  • 2 tablespoons vegetal oil, for the sauce
  • 3 pasilla chili peppers, 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 bean, with broth, for the sauce
  • 1 branch epazote, for the sauce
  • 1 tablespoon vegetal oil
  • enough sour cream, to decorate
  • enough epazote, to decorate


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.


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


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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Lupita Rosario Gomez
08/08/2019 14:33:25
Que rica y original felicidades

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