Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
12 to 16 tamales
Level:
Easy

Ingredients

TOMATILLO SALSA (GREEN SALSA)

Directions

Combine the roasted poblanos and tomatillo salsa in a blender of food processor. Puree until smooth. Add the pureed chile mixture to the masa dough and mix well to combine. Reserve at room temperature. Follow method of filling and steaming as in Turkey Tamale recipe.

TOMATILLO SALSA (GREEN SALSA)

In a blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days. 

IDEAS YOU'LL LOVE

Hot Tamales

Recipe courtesy of Alton Brown

Easy Green Chile Enchiladas

Recipe courtesy of Ree Drummond

Tamales

Recipe courtesy of Doe's Eat Place

Tamale Pie

Recipe courtesy of Ree Drummond

Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce

Recipe courtesy of Bobby Flay

Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach

Recipe courtesy of Eddie Jackson

Green Beans with Lemon and Garlic

Recipe courtesy of Gina Neely|Pat Neely

Chile Rellenos

Recipe courtesy of Mike Ham

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking