Green chile tamales
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe Masa Dough; see * Note | |
| 4 | Poblano chiles; roasted, peeled, | |
| ; and seeded | ||
| ⅓ | cup | Tomatillo Salsa (Green Salsa); see * Note |
| 8 | ounces | Dried corn husks -; (1 pkg) |
Directions
* Note: See the "Masa Dough" and "Tomatillo Salsa (Green Salsa)" recipes which are included in this collection.
Soak the corn husks in hot water at least 2 hours or over night. Combine the roasted poblanos and tomatillo salsa in a blender of food processor.
Puree until smooth. Add the pureed chile mixture to the Masa Dough and mix well to combine. Reserve at room temperature. Follow method of filling and steaming as in Turkey Tamales (the recipe for which is included in this collection. This recipe yields 12 to 16 tamales.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6160 broadcast 12-23 1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-12-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.