Tamales for la Candelaria
Lorenza Avila
Día de la Candelaria, or Candlemas, is just around the corner and this tamales recipe will be a total hit! Featuring a mouthwatering stuffing prepared with Poblano chiles, queso fresco, corn kernels, and tomato purée, these tamales for la Candelaria are so delish everyone will ask for seconds!
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Ingredients
6
Portions
  • 5 cups corn masa flour
  • 4 cups chicken broth
  • 2 cups lard
  • 1 1/2 teaspoons baking powder
  • 4 Poblano chiles
  • 1 queso fresco
  • 1 can corn kernels
  • 1 can tomato sauce
  • 12 corn husks
Preparation
1h
0 mins
Medium
  • Mix corn masa flour, chicken broth, lard, baking powder, and salt until tamal dough is formed. Set aside.
  • Char Poblano chiles in the stovetop and sweat in a plastic bag. Peel chiles.
  • Cut Poblano chiles into strips. Transfer to a pot and add tomato purée, corn kernels, and queso fresco cut into cubes. Season with salt and pepper and cook.
  • Spread a bit of tamal dough on each corn husk and stuff with Poblano strips mixture. Do not stuff tamales too much or else you won’t be able to close them.
  • Arrange tamales for la Candelaria in a steamer and steam until cooked through.

Nutritional information

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