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Main dishes

Roasted Poblano Tamales

Roasted Poblano Tamales recipe
photo by:kraft
This recipe was very good. We make tamales all the time and this was different but very tasty.
posted by
meena82
on 12/30/2010
time
prep:
20 min
total:
1 hr 20 min
servings
total:
26 servings, 2 tamales each
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What You Need

52
 corn husks
2
Tbsp.  chopped fresh epazote leaves
10
 poblano chiles, roasted, seeded, deveined and chopped
1
cup  KRAFT Shredded Mozzarella Cheese

Make It

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® Thick & Chunky Salsa just before serving, if desired.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

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.
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