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Poblano, Corn, and Cheese Tamales
Poblano, Corn, and Cheese Tamales
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Prep Time:
75 minutes
Cook Time:
112 minutes
Total Time:
307 minutes
Vegetarian tamales: Smoky, sweet, cheesy. Use plant-based oil in masa for full veggie experience.
Ingredients:
  • 1 (8-ounce) package corn husks (see Recipe Note)
  • 9 poblano peppers
  • 6 serrano peppers
  • 2 jalapeño peppers
  • 3 tablespoons olive oil, divided
  • 1/2 medium white onion, sliced (about 1 cup)
  • 2 garlic cloves, roughly chopped
  • 1 (15-ounce) can corn, drained, or 10 ounces frozen corn
  • 6 cups masa for tamales (Recipe Note)
  • 1 pound Monterey Jack cheese, sliced in 24 (2-inch long) strips
  • For serving
  • Sour cream
  • Homemade or store-bought salsa verde
  • Chopped cilantro
Instructions:
  • Prepare the corn husks: Thoroughly rinse the corn husks under warm running water to remove any debris without tearing them. Place the cleaned husks in a large bowl and cover them with warm water. Use a heavy object, like a tejolote, to keep the husks submerged. Allow them to soak for a minimum of 2 hours until they soften and become flexible.
  • Char the peppers: Preheat the broiler to 500°F. Rinse and pat dry the poblano, serrano, and jalapeño peppers. Lightly coat a paper towel with 1 tablespoon of olive oil and rub the peppers. Arrange them on a baking sheet and broil for 20 minutes, turning every 5 minutes to char evenly. Alternatively, char directly on a gas stove burner. Transfer the peppers to a sealed bag or container to steam for 10 minutes.
  • Prepare the peppers: Once cooled, gently remove the stem, skin, veins, and seeds using the back of a spoon or a dull knife. Dice the peppers into 1/2-inch pieces and set aside.
  • Prepare the filling: In a large frying pan over medium heat, warm the remaining 2 tablespoons of olive oil. Sauté the onions for 3 minutes until they start to soften. Mix in the garlic and cook for 1 minute, stirring often. Fold in the corn and chopped peppers, cooking for around 8 minutes. Take the pan off the heat and let it cool to room temperature.
  • Prepare for assembling the tamales by laying a soaked husk flat with the smooth side up and the pointy side facing away from you. Spread about 1/3 cup of masa onto the wider bottom half of the husk, leaving a 1/2-inch border around the edges. Place 3 tablespoons of vegetable filling and a strip of cheese in the center of the masa. Fold the husk in half lengthwise, then fold in half again lengthwise. Fold the pointy end towards the wider end and secure with a strip of corn husk by tying it around the tamale. Repeat with remaining ingredients to make about 24 tamales.
  • Prepare the steamer by filling a large pot with water up to the fill line, approximately 3 inches up the sides. Position a steamer basket on top. Line the basket with husks. For stability, if needed, place a heat-proof bowl upside down in the center. Arrange the tamales in the basket upright, nestled together. Top with any extra husks and a clean kitchen towel. Securely cover the pot with a lid.
  • Steam the tamales: Place tamales in a steamer over medium-high heat. Once the water boils, set a timer for 90 minutes. Check and top up water every 15 minutes if needed. After 90 minutes, let the tamales rest in the steamer for 20 minutes. To test for doneness, carefully unwrap a tamale; the husk should release easily from the masa. The tamales will be soft initially but will firm up as they cool. Serve with sour cream, salsa verde, and cilantro. Store cooked tamales in the fridge for up to 4 days or freeze for up to 6 months in sealed bags.

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