Green Chile Tamales

Yield:
12 to 16 tamales
Level:
Easy
Ingredients
  • 1 recipe Mesa Dough
  • 4 Poblano chiles, roasted, peeled and seeded
  • 1/3 cup Tomatillo Salsa
  • 1 -8 ounce package dried corn husks soaked in hot water at least 2 hours or overnight
  • TOMATILLO SALSA (GREEN SALSA)
  • 1 pound tomatillos, husked, washed and cut into quarters
  • 4 large jalapeno chiles, stemmed, seeded, if desired and roughly chopped
  • 1/2 cup cold water
  • 1/2 medium onion, cut in half
  • 2 bunches cilantro, stems and leaves
  • 2 teaspoons salt
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.

  • Yield: 3 1/2 cups


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