Servings: 8
Ingredients
- 1 pack corn husks, soaked overnight in a bowl with covering water
- ¼ cup vegetable oil
- 3 cups shredded Monterey cheese
- 4 poblano peppers
- 1 ½ lb. prepared Tamale Masa
- 3 tsp. Chef Merito® Garlic Salt Seasoning
- 2 cups water
Preparation
- The night before: soak the husks in a large bowl with water and place some weight over them so they stay submerged.
- Roast poblano peppers directly over the stove flame or in the broiler until the skin is charred.
- Remove from heat, place in a bowl, and cover with plastic to cool.
- Carefully remove the skin and seeds from the peppers and slice thinly.
- To assemble the tamales, drain the husks and spread the masa on each (not too thick).
- Place a small amount of cheese and sliced peppers in the center.
- Fold the tamale into thirds – left side, then right side, then fold the bottom up. Leave the tops open.
- Add 2 cups of water to a medium-sized pot and place your tamales standing with the open end up.
- Cover with a lid and cook over medium-low heat for about 1 hour, until firm.
- Keep the husks on until ready to serve.
