Tamal-Stuffed Poblano Chile

Yamilette González
Delicious as can be tamales are a staple of Mexican cuisine. Tamales are so versatile that you can prepare original and tasty recipes, like this tamal-stuffed Poblano chile. For this recipe, Poblano chiles are stuffed with tamal dough and then wrapped in corn husks and cooked on a steamer. Served with a flavorful sauce prepared with beans and chile pasilla, this tamal-stuffed Poblano chile will delight your guests at any friend or family gathering.
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Ingredients
8
Portions
  • 8 Poblano chiles
  • some corn husks
  • some water, hot, for rehydrating the corn husks
  • 300 grams lard, for the tamal dough
  • 1 kilo masa mix for tamales, for the tamal dough
  • some water, for the tamal dough
  • 1 tablespoon baking powder, for the tamal dough
  • 1 tablespoon salt, for the tamal dough
  • 16 slices American cheese, for the stuffing
  • 1 cup Chihuahua cheese, cut into strips, for the stuffing
  • some water, hot, for the steamer
  • 2 tablespoons vegetable oil, for the sauce
  • 3 pasilla chiles, trimmed and seeded, for the sauce
  • 1/4 onions, for the sauce
  • 2 cloves garlic, for the sauce
  • 2 tomatoes, cut into quarters, for the sauce
  • 1 1/2 cups beans, with broth, for the sauce
  • 1 sprig epazote, for the sauce
  • 1 tablespoon vegetable oil
  • some salt, for the sauce
  • some black pepper, for the sauce
  • some sour cream, for garnish
  • some epazote, for garnish
Preparation
50 mins
1h 30 mins
Hard
  • On a griddle over medium heat, roast chiles until charred. Place chiles in a bag and let sweat for at least 20 minutes. Meanwhile, rehydrate corn husks for 20 minutes with plenty of hot water. Drain and set aside until ready to use.
  • For the tamal dough: Beat lard until creamy. Add water little by little and keep mixing. Add masa mix for tamales, baking powder, and salt.
  • On a wooden board, carefully peel and seed chiles using a knife. Set aside.
  • Wrap Chihuahua cheese with American cheese.
  • Using a spoon, stuff chiles with tamal dough. Add cheese sticks. Cover with dough until fully stuffed. Wrap each chile with corn husks.
  • Place tamales in a steamer with water. Cook for about an hour or until cooked through. Let sit for 10 minutes.
  • For the sauce: In a saucepan over medium heat, heat oil. Fry chile, onion, garlic, and tomato. Add beans with broth and the epazote sprig. Cook for 10 minutes. Cool slightly.
  • Transfer previous preparation to a blender and blend to a sauce.
  • In a small pot over medium heat, heat oil and fry sauce. Season with salt and pepper. Cook until thick.
  • On a plate using a ladle, spoon over bean sauce. Place tamal-stuffed Poblano chile. Garnish with cream and epazote.

Nutritional information

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