Chorizo and Roasted Poblano Tamales


El Popular Chorizo and Roasted Poblano Tamales Recipe

Recipe by Mireya Flores
Ivy Tech- East Chicago Campus
2012 Chorizo Contest

  • Prep Time: 15 minutes
  • Start to Finish: 2 hours
  • 8 Dozens
  • 3 lbs. corn husks
  • 2 tbsp. oil
  • 14 poblano chilies, roasted, seeded, cleaned, and cut into julienne
  • 7 medium tomatoes cut into julienne
  • 7 medium onions cut into julienne
  • 5 lbs. El Popular Mild Chorizo
  • 3 cups Chihuahua shredded cheese
  • 8 lbs. of prepared corn masa (tamale dough)
  1. Soak corn husks in hot water for 30 minutes, or let it stand overnight in room temperature.
  2. In a skillet add the oil over medium heat add the peppers, onions, tomatoes, and sauté for a few minutes. Put in bowl and set aside.
  3. In the same skillet add the chorizo and cook when the chorizo is cooked thoroughly add pepper mixture.
  4. Assemble the tamales by spreading about 2 tablespoons of masa into a 3 x 2 inch rectangle down center of each corn hush, leaving about 2 inches bare at the top of the husk.
  5. Add about 1 tablespoon of the mixture and 1 tsp. cheese down the center of the tamale dough on each husk. Fold over the sides of the husk and both ends to completely enclose the filling.
  6. Stand tamales in a steamer basket of a large pot filled ¼ with water.
  7. 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 the tamales from the steamer basket to cool. Top with your favorite salsa just before serving.

Quick Tip

  • If not sure if you have enough water in the pot, add a coin in the bottom and it will make a noise during the cooking time and if you cannot hear the noise that means it is time to add water.
  • If having trouble spreading the masa mixture with a spoon, you can use a tortilla press, put the masa on the corn husk, put on a little piece of plastic wrap and press almost all the way down, add your ingredients and fold over.