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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.



    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.