hero-mexican-recipes

Salsa Verde Poblano Pepper Tamales

These easy cheese tamales have an interesting twist of flavor with mild poblanos and zesty green salsa. Tamales are one of Mexico’s favorite foods because they’re kid-friendly and can be eaten anytime of year.

Courtesy of Mely Martinez, Mexico in My Kitchen, 2015

 

Ingredients:

  • 16 large

    corn husks plus some extra for the steaming pot

  • For Dough:

  • 1 1/3 cups

    lard or shortening

  • 1/2 teaspoon

    baking powder

  • 3 cups

    masa harina

  • 2 1/2 cups

    chicken broth

  • Salt to taste

  • For Filling:

  • 1 1/2 cups

    HERDEZ® Salsa Verde

  • 12 ounces

    Monterrey jack cheese, cut into 1/3 inch strips

  • 2 large

    roasted Poblano peppers, cut into strips*

    *If you want to add a little spiciness, use jalapeño peppers instead of poblanos. You don’t need to roast the jalapeño peppers for this purpose.

Print Recipe

Serves 16 Tamales

 

Directions:

  1. Place corn husks in large stock pot filled with hot water to soften. Once softened, drain and set aside.

  2. In large bowl, beat lard by hand or with electric mixer until smooth. Gradually add baking powder, masa harina and broth. Keep beating for about 6 minutes until dough is very light and soft. Add salt to taste.

  3. Place tamale steamer rack in large stock pot or line bottom of pot with aluminum foil. Line rack with corn husks and fill with hot water just below steamer rack.

  4. Place salsa, cheese strips and Poblano peppers in separate bowls for easy and quick assembly process.

  5. To form tamales: using large spoon, spread about 3 tablespoons of dough on husk, add 1 tablespoon salsa and top with strip of cheese and 2 poblano peppers.

  6. Fold sides of husks then fold bottom towards center. Place tamales standing up in already prepared tamale steamer, cover with layer of corn husks and dish towel, and cook 1 hour and 15 minutes. To check doneness, remove one tamale and if husk can easily be removed from dough it’s done cooking. If dough sticks to husk, place tamale back into pot and cook 15 more minutes.

  7. Serve warm with a side or HERDEZ® Salsa Casera

 

HERDEZ® Roasted Pasilla Chile

Rich in flavor, mild in heat and infused with tradition.

Learn More
 

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