Green Chile Tamales
Divide the mixture evenly among the corn husks, spreading it about 1/8 inch thick in the center of each and spread 1 tbsp. of filling on top.
Secured and overlap the sides of the husks, then fold over the tops and bottoms to create little packets
Line a steamer basket with the remaining husks and place the tamales upright, packed tightly together then cover with more husks
Place the basket over boiling water, cover tightly, and cook for 45 to 55 minutes, or until the masa separates
easily from the husk when opened.
Most people who tried this dish eat as a part of the meal, for lunch or dinner, very delicious recipe.
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