Poblano and Cheese Tamales

Ingredients

• 1 package of dried corn husks
• 2 cups of dried corn masa
• 3 tablespoons of lard or vegetable shortening
• 3 tablespoons of salt
• 2 large poblano peppers, diced
• 1 cup of queso fresco, crumbled

Directions

1. Soak the corn husks in warm water for at least 30 minutes.
2. In a large bowl, mix together the corn masa, lard, and salt. Knead until a soft dough forms.
3. Divide the dough into 12 equal portions and shape into balls.
4. Spread each ball of dough into a flat, oval shape, about 1/4-inch thick, on the inside of a corn husk.
5. Divide the poblano peppers and queso fresco evenly among the tamales.
6. Fold the corn husk over the filling, and tie with kitchen twine or a strip of corn husk.
7. Place the tamales in a steamer, and steam for 45 minutes or until the dough is cooked through.
8. Serve the tamales with salsa or hot sauce, as desired.

Interesting Facts

• Tamales date back to the Aztecs and Mayans, and were considered a sign of hospitality.
• The name “tamale” comes from the Nahuatl word “tamalli”, which means “wrapped”.
• Tamales are a traditional food for celebrations such as Day of the Dead, Christmas, and Easter.