Roasted Poblano Tamales

1. 1

   Soak corn husks in hot water for 30 minutes or let stand overnight in room-temperature water.

2. 2

   Prepare 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-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk.

5. 5

   Spoon 1 Tbsp.

6. 6

   of the peppers and 1 tsp.

7. 7

   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.

8. 8

   Stand tamales in a steamer basket in large pot filled 1/4 full with water.

9. 9

   (Make sure tamales are not touching the water.)

10. 10

    Bring water to boil; cover.

11. 11

    Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary.

12. 12

    Remove tamales from steamer basket; cool slightly.

13. 13

    Top with TACO BELL Thick & Chunky Salsa just before serving, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.