Poblano, Cheese, and Corn Tamales
Fluffy and outrageously good, these poblano, cheese, and corn tamales are great for Día de la Candelaria but you can also enjoy them all year through! Stuffed with Poblano chile strips, corn kernels, and shredded Oaxaca cheese, these authentic tamales are a delicious meal no one can resist.
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Ingredients
15
Portions
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Preparation
2h
0 mins
Medium
- In a bowl, beat lard until pale in color. Add half of the masa harina and keep mixing making sure to incorporate the lard from the sides.
- Add the tomatillo peel infusion, remaining masa harina, and pork broth little by little while mixing.
- Add baking powder and salt. Mix until completely incorporated.
- Using a spoon, spread a bit of tamal dough in each rehydrated corn husk. Place Poblano chile strips, corn kernels, and shredded Oaxaca cheese in the center.
- Fold each end of the corn husk to close the tamal and press the tamal dough slightly. Fold the end of the corn husk.
- Arrange tamales on a steamer and steam for 1.5 hours. Poblano, cheese, and corn tamales will be done when the dough comes off the corn husk.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.