Cheese and Roasted Poblano Tamales
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Prep
45
m
Total
3
h
Yields
12
Servings
Roasted Poblano and Cheese Tamales are traditional Mexican tamales filled with strips of roasted poblano peppers and cheese, wrapped in soft masa and steamed until tender. Made with La Campera Yellow Corn Masa, this flavorful recipe is perfect for family meals, holidays, and gatherings.
Ingredients
30
30 corn husks for tamales, soaked in warm water
4
Cups
4 cups of yellow corn masa
1
Cup
1 cup of lard or vegetable shortening
1
Tsp.
1 teaspoon of baking powder
1
Tsp.
1 teaspoon of salt
1
Cup
1 to 1 1/2 cups of chicken broth or warm water
4
4 roasted poblano peppers, peeled and cut into strips
2
Cups
2 cups of Oaxaca cheese or Monterey Jack cheese, shredded or cut into strips
1/4
Tsp.
1/4 teaspoon of black pepper
Yellow Corn Masa
Directions
Step
1
Soak the corn husks in warm water for 30 minutes, or until softened. Drain and pat dry.
Step
2
Beat the lard until light and fluffy. Add the masa, baking powder, and salt. Gradually mix in the broth until a soft, spreadable dough forms.
Step
3
Spread a portion of masa onto each corn husk. Place a few strips of roasted poblano pepper and some cheese in the center. Fold the sides of the husk toward the center, then fold up the bottom end.
Step
4
Arrange the tamales in a steamer and steam for 1 to 1½ hours, or until the masa easily separates from the husk. Let rest for a few minutes before serving.
Oaxaca cheese is the traditional choice, but Monterey Jack, Asadero, or any good melting cheese can also be used.
Yes. Once cooked and cooled, they can be frozen in airtight containers or freezer bags for up to 3 months.
You can reheat them by steaming, microwaving, or warming them in a covered pot with a small amount of water to help retain moisture.
They can be served on their own or paired with red salsa, green salsa, Mexican crema, beans, or rice.
The tamales are ready when the masa easily pulls away from the corn husk when opened.
Yes, as long as they are made with vegetable shortening instead of lard and vegetable broth or water is used in the masa.
