Recipe courtesy of Mary Sue Milliken and Susan Feniger
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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. 

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