Roasted Poblano and Cheese Tamales

• Gluten free

• Produce

  • 1 Corn husks, dried
  • 4 Poblano chiles, large

• Canned Goods

  • 1 cups Chicken broth

• Condiments

  • 1/4 cup Salsa verde
  • 1 Salsa verde

• Baking & Spices

  • 1 tsp Baking powder
  • 1 lb Lard
  • 2 1/2 lbs Masa, fresh ground
  • 1 tbsp Salt

• Dairy

  • 2 cups Cheese
  • 1 Mexican crema or sour cream

Found on loveandoliveoil.com

Ingredients

• 1 pound lard
• 1 teaspoon baking powder
• 1 tablespoons salt
• 2 1/2 pounds fresh ground masa (unprepared) for tamales
• 1 to 1 1/2 cups chicken broth
• 1/4 cup salsa verde
• 4 large poblano chiles, quartered and seeded
• 2 cups shredded cheese (such as Manchego or Queso Fresco)
• dried corn husks
• additional salsa verde, for serving
• Mexican crema or sour cream, for serving

Directions

• Soften corn husks by covering with warm water for about an hour. Rinse well and drain before using. Place lard in a large mixing bowl or the bowl of a stand mixer fitted with the flat beater attachment and beat until fluffy, scraping sides of the bowl as needed. Mix in baking powder and salt. Add masa and mix until incorporated. Slowly add the broth and mix until dough is about the consistency of smooth peanut butter. Mix in salsa verde. To test if your masa is the right consistency, drop a teaspoon of it into a cup of warm water. If it floats, it is ready; if it sinks, add a little more lard to the dough and beat for another minute before testing again. Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk. Broil poblanos for 3 to 5 minutes per side or until blistered and blackened in spots. When cool enough to handle, finely chop chiles and combine with shredded cheese in a bowl. Set aside. Place on corn husk on your work surface with the narrow end at the top. Spread about 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Leave about a 2-inch border on the left and right sides of the husk. Spoon 1 to 2 tablespoons of your filling down the center of the masa. Fold both sides to the center; finish off by folding the pointed end of the husk towards you. If necessary, secure by tying a thin strip of corn husk around the tamal. Fill a deep pot or tamale steamer with water. Set the steamer rack so it sits over, but not touching, the water. Arrange tamales in the steamer, resting upright with fold facing away from you to keep them from unfolding. Cover pot with a tightly fitting lid and place over high heat until water starts to boil. Lower heat and simmer for 1½ to 2 hours, until the corn husk comes off cleanly without sticking to the filling. If the filling is still sticky, re-cover and continue to cook until they are done. Tamales can be enjoyed immediately, or frozen for later use. To reheat, place the frozen tamales in the steamer; cover and steam for 20-30 minutes or until heated through.