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


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    Not what you're looking for? Try:

    Chile-Rubbed Sirloin and Green Chile Nachos