Roasted Poblano Tamales

1. 1

   Soak 52 corn husks in hot water for 30 minutes or overnight in warm water.

2. 2

   Prepare your favorite tamale dough recipe, adding the chopped epazote leaves with the flour.

3. 3

   Assemble tamales by spreading 2 Tbsp.

4. 4

   of the masa mixture (tamale dough) into a 3x2-in.

5. 5

   rectangle down the center of each corn husk, leaving about 2 in.

6. 6

   bare at the top of the husk.

7. 7

   Spoon 1 Tbsp.

8. 8

   of the peppers and 1 tsp.

9. 9

   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.

10. 10

    Steam in a tamalera for about 1 hour, adding water when needed.

11. 11

    (Tamales are cooked when they pull away from the corn husks.)

12. 12

    Cool slightly.

13. 13

    Serve topped with salsa, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.