ROASTED POBLANO TAMALES

Roasted Poblano Tamales image

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

Ingredients

52 corn husks
Tamale Dough
2 Tbsp. chopped fresh epazote leaves
10 poblano chiles, roasted, seeded, deveined and chopped
1 cup KRAFT Shredded Mozzarella Cheese

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