ROASTED POBLANO TAMALES
Even if you've never made anything with corn husks or fresh epazote leaves, our step-by-step recipe for Roasted Poblano Tamales is a cinch to make.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 26 servings, 2 tamales each.
Number Of Ingredients 5
Steps:
- Soak corn husks in hot water for 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the chopped epazote leaves with the flour.
- Assemble tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the peppers and 1 tsp. of the cheese down the center of the masa mixture on each husk; fold over the sides of the husk and both ends to completely enclose the filling.
- Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Remove tamales from steamer basket; cool slightly. Top with TACO BELL® Thick & Chunky Salsa just before serving, if desired.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
