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Three Chili Tamales Recipe

Three Chili Tamales Recipe

6 servings



2 ancho chilies, stems, seeds, and veins discarded

1/2 cup boiling water

1 large poblano chili, chopped

1 can chopped green chilies, drained

1/2 teaspoon each: dried oregano and thyme leaves

Tamale Dough

Salt, to taste

12 corn husks, softened in boiling water, drained


Tamale Dough:

1 cup masa harina

3/4 teaspoon baking powder

1 1/2 tablespoons margarine or butter, softened

1/4 - 1/2 teaspoon salt

1 cup reduced-sodium vegetable broth


Crumble ancho chilies into small saucepan, pour boiling water over and let stand until softened, 15 to 20 minutes. Add poblano and green chilies and herbs, cook over medium heat until chilies are tender, 5 to 8 minutes, stirring frequently. Mix in Tamale Dough, season to taste with salt.


Spoon about 1/4 cup tamale mixture onto centre of each corn husks, fold sides of husks over filling. Tie ends of tamales with string, making "bundles". Place tamales on steamer rack in saucepan with 2 inches water. Steam, covered, 2 hours, adding more water to saucepan if necessary.


Tamale Dough:

Combine masa harina, baking powder, margarine, and salt in bowl, gradually stir in broth (mixture will be soft).

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