Poblano and Cheese Tamales

Roasted peppers and melty panela cheese make an excellent vegetarian tamale filling.  Making tamales can sound intimidating but they are really quite easy.  Gather your friends and family for a tamale-making party with all the fillings!

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 24 - 36 servings
Prep Time 30 minutes
Cook Time 1 to 1-1/2 hours
Submitted By Sarah House for Bob's Red Mill
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 24 - 36 servings
Prep Time 30 minutes
Cook Time 1 to 1-1/2 hours
Submitted By Sarah House for Bob's Red Mill
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Drain water from corn husks and set husks aside to air dry slightly.
  2. In a small bowl, combine masa harina and salt.
  3. In a large bowl, briefly mix shortening. Add some of the masa mixture, followed by some of the broth. Continue to alternate adding masa and broth, scraping down the bowl after each addition. Mix until smooth and well combined.
  4. Spread one large or overlap two small corn husks on a flat work surface. Spread with 1/4 cup masa and top masa with sliced polanos and cheese. Fold up the bottom and sides, rolling to make a package. If necessary, wrap the package with a small strip of husk and tie to secure.* Repeat until all masa has been used.
  5. Place a few of the remaining corn husks in the bottom of a steamer basket and place assembled tamales on top in an upright position until the basket is full. Top with a few loose corn husks.
  6. Place tamales over simmering water and cover with a lid. Keep the water simmering while the tamales steam, 1 to 1-1/2 hours. Remove from the basket, let cool briefly, then serve.
Recipe Notes

* There are many ways to wrap tamales. Click here for options.

Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *