Tamale Stuffing Recipe

Name: Tamale Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 poblano peppers; 1 kg masa harina flour (corn meal and lard mixture for making tortillas); 2 teaspoons baking powder; salt; 1 cup chicken broth; 2 cups hot water; 3 garlic cloves, chopped; 1 tablespoon chipottle peppers in adobo seasoning or 1 tablespoon chipottle salsa; 1 bunch green onion, chopped; 1 teaspoon cumin; 1/2 teaspoon orange zest; 2 links dried chorizo sausage; 2 tablespoons soy or other cooking oil; 3 tablespoons capers; 4 banana leaves

Servings: persons

3 poblano peppers
1 kg masa harina flour (corn meal and lard mixture for making tortillas)
2 teaspoons baking powder
salt
1 cup chicken broth
2 cups hot water
3 garlic cloves, chopped
1 tablespoon chipottle peppers in adobo seasoning or 1 tablespoon chipottle salsa
1 bunch green onion, chopped
1 teaspoon cumin
1/2 teaspoon orange zest
2 links dried chorizo sausage
2 tablespoons soy or other cooking oil
3 tablespoons capers
4 banana leaves

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1. If you cannot find masa (ask where you buy tortillas) substitute 3.5 cups corn flour with 1.3 cups lard.
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I do not know why, but the website keeps adding harina flour to my word masa which is SOOOO not correct!
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2. Broil or BBQ poblanos until the skin is charred. Place in bowl, cover with plastic wrap and chill. When cool rub off skin, remove seeds and stem and chopped coarsely.
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3. Pre-heat oven to 375 degrees.
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4. In large bowl mix masa (or lard/corn flour mixture), baking powder, salt, broth and water and mix until smooth (you might need to use your hands to get out all the lumps). It's a loose batter.
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5. Chop onions, zest, garlic, chorizo.
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6. Put the oil in saute pan and add onions, garlic, zest, chorizo, chipotle, cumin and cook until onion and chipotle are cooked (around 3 minutes).
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7. Add the poblanos and capers and season with salt.
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8. Stir the onion mixture into the masa mixture.
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9. Line a 9x13 baking dish with banana leaves, leaving enough to roll over the top. Cross them so that the batter won't fall out. Pour in the batter, and put another banana leave over the center, bend the leaves from below over to seal. Cover with tin foil.
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10. Bake until set, about one hour and 15 minutes. Remove the foil half way.
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11. Enjoy! I loved it.

1318

kcal

Calories

Fat

247

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 poblano peppers, 1 kg masa harina flour (corn meal and lard mixture for making tortillas), 2 teaspoons baking powder, salt, and more.

Yes, Tamale Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tamale Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions