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Add a photoServings: 12
Ingredients
- 1 x recipe Masa Dough see * Note
- 4 x Poblano chiles roasted, peeled, and seeded
- 1/3 c. Tomatillo Salsa (Green Salsa) see * Note
- 8 ounce Dry corn husks - (1 pkg)
Directions
- Soak the corn husks in warm water at least 2 hrs or possibly over night.
- Combine the roasted poblanos and tomatillo salsa in a blender of food processor. Puree till smooth. Add in the pureed chile mix to the Masa Dough and mix well to combine. Reserve at room temperature.
- Follow method of filling and steaming as in Turkey Tamales (the recipe for that is included in this collection.
- This recipe yields 12 to 16 tamales.
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