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All public Recipes -> Appetizer -> Chile Relleno Tamales

Chile Relleno Tamales

By: M B.

Description:
Time:	1 hr 25 min (20 min to prepare, 1 hr 5 min to cook)
Meal type:	Appetizer
Ethnicity:	American
Number of Servings:	20
Ingredients:
5 each Anaheim chili peppers 0.25 teaspoon salt 2 tablespoons minced onion 2 tablespoons cilantro -- minced 2 each canned chipotle chilies in adobo sauce -- minced 2 each tomatoes -- diced 22 each corn husks, soaked in hot water -- until pliable 0.666667 cup cubed jalapeno soy cheese
Directions:
* Combine tomatoes, chipotle chilies, onion, cilantro and salt in medium bowl. * Toss until mixed. * Cover and refrigerate for at least 1 hour. * Cut small slit in each Anaheim chili. * Over an open flame or under broiler, roast chilies until their skins turn dark brown. * Place chilies in paper bag; allow to steam for 5 minutes. * Cool, peel and seed. * Cut each chili into 4 pieces. * Tear 2 corn husks into 16 long strips for frying tamales; set aside. * To assemble tamales, spread 1 to 2 tablespoons masa dough in the center of each husk; spread with fingers to form a rectangle, leaving sides, top and bottom of husk exposed. Place 1 piece of chili and 2 cheese cubes over masa. * Spread 1 tablespoon masa dough over filling. * Fold corn husk over filling and masa dough, beginning with right and left sides and ending with the non-pointed husk end. Tie the tamale "package" together with corn husk strips. * Make sure filling is fulling enclosed and strips are securely knotted. * Place tamales not touching each other in steamer over boiling water. Cover and steam for 1 hour over medium high heat, adding more water if necessary. * Makes about 20 tamales.
Notes:

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