Poblano Pepper Tamale
- 50 cornhusks
- 3 tbsp. canola oil
- 3 garlic cloves, chopped
- 1 large white onion, chopped
- 4 poblano peppers, roasted and chopped
- 2 cups canned corn (yellow or white)
- 1 tsp. bouillon
- 6 green squash, chopped
- 5 lbs. masa for tamales, prepared
- 7 oz. queso fresco, sliced in 2″x ¼″ strips
- 20-24 oz. queso fresco, crumbled (½ oz. per tamale)
Ingredients pre-prep: Roast poblano peppers, turning frequently with tongs, until charred on all sides. Place in a plastic bag and allow to steam 10 minutes. Rub and remove charred skin while holding poblano under running water. Cut peppers open, remove stem, seeds, and veins, then chop.
Soak cornhusks in hot water for at least 1 hour.
For the masa: We recommend you use prepared vegetarian masa to cut down prep time. You can also prepare your own vegetarian masa following our recipe.
- To make the filling: In Skillet, heat oil on medium-low heat (PL3 on Induction Burner) 3 minutes. Add garlic and onion, sauté 2 minutes. Add poblano peppers, corn, and bouillon and cook 3 minutes. Add squash, cover, turn valve to Steam-Seal® position, and cook 3 minutes more.
- To assemble tamale: Place masa in large mixing bowl. If the masa is too dry to spread, slowly add water in tablespoon increments as you mix with hands. Masa should be smooth and spreadable.
- Carefully drain and separate the cornhusks. Place on a towel to soak up extra water.
- Add 2-3 tablespoons of masa on the center of the wide end of each cornhusk. Use the Spreader to spread masa smooth side up, leaving a 1-inch border.
- Spoon 1-2 tablespoons of poblano filling on top of masa, down the middle, leaving ½″ border of masa around filling. Place a cheese strip on top.
- Fold right side of cornhusk over filling, then fold the left side over. Finally, fold the cornhusk's pointed end up over towards the center of the tamale. Repeat to fill the rest of the tamale.
- To steam: In the Stockpot, add enough water to almost reach bottom of Steaming Rack. Place tamales upright and side-by-side on Steaming Rack and cover with layer of cornhusks. Cover with lid and cook on medium heat (PL5 on Induction Burner) 4 hours or until tamale is firm and easily rolls off cornhusk.
- Serve topped with crumbled queso fresco.
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