Requesón and Poblano Strips Tamales

Ana Lozz
Impress your family by making these traditional tamales! Prepare these delish and drool-worthy requesón and Poblano strips for your family and pamper them each morning with their exquisite flavor. You will only need ears corn, butter, Poblano chiles, sugar, and requesón to bring that piece of Mexico home.
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Ingredients
8
Portions
  • 36 ears corn
  • 5 sticks butter
  • 2 cups sugar
  • 1 teaspoon salt
  • 6 Poblano chiles, charred, cut into strips 
  • 1/4 requesón
Preparation
1h
0 mins
Medium
  • Remove husk from ears corn and save the best corn husks for the tamales. On a chopping board, cut ears corn. Transfer ears corn to a grinder, food chopper, or food processor and grind to a powder.
  • In a bowl, combine corn powder, salt, previously melted butter, and sugar. Mix thoroughly until a paste is formed. Spread a tablespoon of corn paste on each corn husk.
  • Stuff each tamal with requesón and 2 or 3 Poblano strips. Wrap requesón and Poblano strips tamales by folding the bottom part of the corn husk. Arrange tamales in a steamer and cook covered for 30 to 45 minutes. Serve requesón and Poblano strips tamales hot.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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