Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Green Chile Tamales
Getting reviews...
- Level: Easy
- Yield: 12 to 16 tamales
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 67
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 246 mg
- Level: Easy
- Yield: 12 to 16 tamales
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 67
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 246 mg
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)
Yield:
3 1/2 cups
- 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.
