• 26servings
  • 80minutes
  • 200calories

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Nutrition Info . . .

VitaminsB2, B3, B9, B12, E
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 52 corn husks

  2. Tamale Dough

  3. 2 Tbsp. chopped fresh epazote leaves

  4. 10 poblano chile s, roasted, seeded, deveined and chopped

  5. 1 cup KRAFT Shredded Mozzarella Cheese

Instructions Jump to Ingredients ↑

  1. SOAK corn husks in hot water for 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the chopped epazote leaves with the flour.

  2. ASSEMBLE tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the peppers and 1 tsp. of the cheese down the center of the masa mixture on each husk; fold over the sides of the husk and both ends to completely enclose the filling.

  3. STAND tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Remove tamales from steamer basket; cool slightly. Top with TACO BELL® Thick & Chunky Salsa just before serving, if desired.


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