Name: Tamales with Corn and Poblano Chiles (Tamales con Elote y Chile Poblano)
Yield: 30 to 35 tamales
Cuisine: Mexican
Ingredients: 2 cups fresh or drained canned corn kernels or 1 package (10 ounces) frozen; 2 poblano chiles, roasted, peeled, tops removed, seeded, and diced; ½ recipe Basic Tamal Dough; 2 garlic cloves, minced; 1 medium-size onion, finely chopped (about 1 cup); 35 to 40 dried corn husks; 2 tablespoons vegetable oil; 1½ tablespoons chopped fresh cilantro leaves; Salt to taste

Preparation info

30 to 35
tamales

Difficulty
Easy

Appears in

Food from My Heart

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.