Roasted Poblano and Cheese Tamales with Tomato-Lime Salsa

Delicious vegetarian tamales filled with roasted poblano peppers, Oaxaca cheese, and a touch of garlic. Served with a vibrant tomato-lime salsa.

Prep Time

45 minutes

Total Time

2 hours 15 minutes

Calories

385 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.89/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

24leavesDried Corn Husks(Soaked in hot water for at least 30 minutes to soften)

£4.00

4cupsMasa Harina(Instant corn flour for tamales)

£3.50

4cupsVegetable Broth(Warm)

£1.20

1cupVegetable Shortening(Or lard for a richer flavor (not vegetarian))

£2.00

1tablespoonBaking Powder

£0.10

1teaspoonSalt(Or to taste)

£0.01

4largePoblano Peppers

£3.00

12ouncesOaxaca Cheese(Shredded)

£7.00

2clovesGarlic(Minced)

£0.15

3mediumTomatoes

£0.75

0.3White Onion(Chopped)

£0.10

0.5Jalapeño(Seeded and minced (optional))

£0.20

2tablespoonsLime Juice(Freshly squeezed)

£0.25

0.3cupCilantro(Chopped)

£0.40

0.3teaspoonSalt(To taste, for salsa)

£0.01

Total Cost

£22.67

£1.89 per serving

Instructions

1.
**Prepare the Poblano Peppers:** Preheat oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast for 20-25 minutes, or until the skin is blackened. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds, and slice into strips. Sauté the poblano strips and minced garlic in a pan with a little oil for 5 minutes.
2.
**Prepare the Masa:** In a large bowl, beat the vegetable shortening until light and fluffy. Gradually add the masa harina, alternating with warm vegetable broth, until a smooth dough forms. Add the baking powder and salt, and mix well. The dough should be light and airy. A good test is to drop a small amount into a glass of water; if it floats, it's ready.
3.
**Assemble the Tamales:** Take a softened corn husk and spread about 2-3 tablespoons of the masa mixture onto the wider end, leaving a border. Place a few strips of roasted poblano peppers and some shredded Oaxaca cheese in the center of the masa. Fold one side of the husk over the filling, then fold the other side over to create a sealed packet. Fold up the bottom of the husk.
4.
**Steam the Tamales:** Stand the tamales upright in a steamer basket set over a pot of simmering water. Make sure the water doesn't touch the tamales. If you don't have a steamer, you can use a large pot with a trivet or crumpled aluminum foil at the bottom to elevate the tamales above the water level.
5.
**Cook the Tamales:** Cover the pot tightly and steam for 1 hour 15 minutes to 1 hour 30 minutes, or until the masa pulls away easily from the husk. Add more water to the pot if needed to prevent it from drying out.
6.
**Prepare the Tomato-Lime Salsa:** While the tamales are steaming, prepare the salsa. In a blender or food processor, combine the tomatoes, onion, jalapeño (if using), lime juice, cilantro, and salt. Pulse until desired consistency is reached. Taste and adjust seasonings as needed.
7.
**Serve:** Remove the tamales from the steamer and let them cool slightly before serving. Serve warm with the tomato-lime salsa.

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My Notes

Nutrition Information

Nutrition per serving (170g)

385 kcal / 1611 kJ

Carbs

40g

15% of RDA

Fat

22g

31% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

4 g

4% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Soaking the corn husks in hot water is crucial for pliability.

Test the masa consistency by dropping a small amount in water; it should float.

If the masa is too dry, add more vegetable broth, a tablespoon at a time. If it's too wet, add more masa harina.

Ensure the pot has enough water throughout the steaming process to prevent burning.

Let the tamales cool slightly before peeling the husk to avoid burning yourself.

For a spicier salsa, leave the seeds in the jalapeño or add more jalapeño to taste.

Cooking Equipment

Oven

Steamer (or large pot with steamer basket)

Mixing bowls

Blender or food processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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