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Stuffed Chiles with Corn Tamales

Name: Stuffed Chiles with Corn Tamales
Prep time: 25 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 8 Muir Glen™ Organic Whole Peeled Tomatoes; 2 slices onion; 2 garlic cloves; 1/2 teaspoon salt; 1/2 teaspoon oil; 1 oregano stick; 12-15 corn husks for tamales; 3 corn-on-the-cob, separated into kernels; 1/4 cup butter, melted; 2 oz cream cheese, at room temperature; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon sugar; 1/4 cup flour for tamales; 6 poblano chiles, roasted, peeled and devained; Sour cream, to taste

Prep 25 min
Total 1 hr 40 min
Ingredients 16
Servings 6

Stuffed chiles and tamales are two popular Mexican staples known throughout the world. Each on their own is an amazing culinary experience, so imagine how good they are together. You can serve the chile covered in sauce and sour cream, or put the chile over the sauce and then top it with cream. Both taste incredibly good. Serve with beans for a complete meal.

Ingredients

For the sauce:

8 Muir Glen™ Organic Whole Peeled Tomatoes
2 slices onion
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon oil
1 oregano stick

For the chiles:

12-15 corn husks for tamales
3 corn-on-the-cob, separated into kernels
1/4 cup butter, melted
2 oz cream cheese, at room temperature
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup flour for tamales
6 poblano chiles, roasted, peeled and devained
Sour cream, to taste

Directions

1

For the sauce: Blend tomatoes, onion, garlic and salt until fully combined. Heat the oil in a pot and pour the salsa. Add the oregano, cover, and cook for 10 minutes on medium-low heat.
2

For the chiles: Heat oil in a medium pot and submerge husks. Turn off heat and let rest for 45 minutes.
3

In a food processor, combine nibblers, butter, cream cheese, baking powder, salt and sugar. Mix well until achieving a homogeneous, thick consistency. Pour the preparation on a crystal bowl. Add flour for tamales and mix well.
4

Drain husks, they should be soft and flexible.
5

Put one of the poblano chiles on top of a husk. Make sure the chile stem is in the middle, on the thickest side of the husk.
6

Stuff the chile with 2 tablespoons of dough. Cover the chile with an edge of the husk, and grab another edge and roll completely, folding the lower part. You should have the chile stems showing on the open part of each tamale. Repeat with all the chiles.
7

Cut a husk in 6 strips. Tie the tamales with the strips.
8

Fill a steamer with water, making sure the water doesn't go through the rack; the tamales should not be in contact with the water. Put 3-4 husks at the bottom, and add the tamales vertically, one by one, with the open side up. Cover with the remaining husks and with a dump cloth on top. Cover the steamer and cook for about 35 minutes.
9

Serve tamales with red sauce and sour cream.

Add a bit of sugar to make your sauce less acid.
If you don't find husks, use aluminum paper.

No nutrition information available for this recipe

Stuffed chiles and tamales are two popular Mexican staples known throughout the world. Each on their own is an amazing culinary experience, so imagine how good they are together. You can serve the chile covered in sauce and sour cream, or put the chile over the sauce and then top it with cream. Both taste incredibly good. Serve with beans for a complete meal.