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Green Chile Tamales


8 long Poblanos green chilies (roasted, peeled, seeded and chopped)
3 whole Red tomatoes (roasted, peeled, seeded and chopped)
2 whole White onion, chopped
4 cloves Garlic, minced
11/2 cups Butter, softened
1 cup Sour cream
2 1/2 lbs. Tortilla masa
2 cups Warm chicken stock
1 tbsp. Sea salt, or to taste
16 pieces Dried corn husks, soaked in hot water
some extra Corn husks for lining the steamer
To make the filling:
Mix the chilies, tomatoes, onion, garlic and salt together in a bowl and set aside
Whip the butter with an electric beater in a large mixing bowl until light and fluffy.
Add the sour cream, to incorporate and slowly beat in the masa.
Lower the mixer to slow speed, add the stock and salt, mixing until blended then let stand for 5 minutes.


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.

This recipe procedure makes16 packets of tamales.

Useful tips:

Most people who tried this dish eat as a part of the meal, for lunch or dinner, very delicious recipe.



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Last modified: May 26, 2003