Roasted Poblano Tamales

Name: Roasted Poblano Tamales
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 20
Cuisine: Mexican
Ingredients: 52 corn husks; 2 Tbsps chopped fresh epazote leaves; 20 servings Tamale Dough; 10 poblano chiles, roasted, seeded, deveined and chopped; 237 milliliters KRAFT Shredded Mozzarella Cheese

This recipe makes 20 servings with 86 calories, 3g of protein, and 3g of fat each. If 90 cents per serving falls in your budget, Roasted Poblano Tamales might be a tremendous vegetarian recipe to try. If you have corn husks, mozzarella cheese, tamale dough, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Soak corn husks in hot water for 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the chopped epazote leaves with the flour.

Ingredients you will need

Dough

Corn Husks

Epazote

Tamales

All Purpose Flour

Water

Assemble tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the peppers and 1 tsp. of the cheese down the center of the masa mixture on each husk; fold over the sides of the husk and both ends to completely enclose the filling.

Ingredients you will need

Peppers

Tamales

Cheese

Dough

Corn

Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary.

Ingredients you will need

Corn Husks

Tamales

Water

Equipment you will use

Steamer Basket

Pot

Remove tamales from steamer basket; cool slightly. Top with TACO BELL Thick & Chunky Salsa just before serving, if desired.

Ingredients you will need

Tamales

Salsa

Equipment you will use

Steamer Basket

Equipment

Steamer Basket

Pot

Ingredients

Servings:

corn husks 2Tbsps

chopped fresh epazote leaves 20servings

Tamale Dough 10

poblano chiles, roasted, seeded, deveined and chopped 237milliliters

KRAFT Shredded Mozzarella Cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.