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.
Ingredients
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8 Servings
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Preparation
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.
Presentation
On a plate using a ladle, spoon over bean sauce. Place tamal-stuffed Poblano chile. Garnish with cream and epazote.
Tips
The tamal dough should be thick enough to stuff the chiles and to help them keep their shape.
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Tamal-Stuffed Poblano Chile
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
51.5
g
17.17%
Total lipid (fat)
22
g
33.85%
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