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Roasted Poblano Tamales

  • Prep Time: 20 Minutes (Total time: 1 Hour 20 Minutes)
  • Serving Size: 26
  • 52 Corn Husks
  • Tamale Dough
  • 2 tablespoons Chopped Fresh Epazote Leaves
  • 10 Poblano Chiles, Roasted, Seeded, Deveined And Chopped
  • 1 cup KRAFT Shredded Mozzarella Cheese
  • 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® HOME ORIGINALS® Thick 'N Chunky Salsa just before serving, if desired.

    KRAFT KITCHENS TIPS

    Size-Wise

    Preparing these tasty tamales with family is a special tradition. When it is time to enjoy these treats, keep an eye on portion.

    Creative Leftovers

    Tamales can be filled with chopped leftover cooked pork, beef or beans.

    RECIPE COURTESY OF KRAFT FOODS