Label
All
0
Clear all filters

Tamales with Corn and Poblano Chiles

Tamales con Elote y Chile Poblano

Rate this recipe

banner
Preparation info
  • 30 to 35

    tamales
    • Difficulty

      Easy

Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

I long for the flavor of tamales de elote, made with pureed fresh corn kernels. But our starchy, flavorful Mexican corn cannot be replaced with United States sweet corn, which creates a terribly insipid, watery effect. So I evolved something a little different using a regular masa mixture with fresh corn kernels and seasonings beaten in.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title