Chile Relleno Tamales

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* Exported from MasterCook *

 

Chile Relleno Tamales

 

Recipe By :Vegetarian Times, October 1996

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tomatoes -- diced

2 Canned Chipotle Chilies in Adobo Sauce -- minced

2 tablespoons cilantro -- minced

2 tablespoons minced onion

1/4 teaspoon salt

5 Anaheim chili peppers

22 corn husks -- soaked in hot water until pliable

masa dough for savory tamales -- see recipe

2/3 cup cubed jalapeno soy cheese

 

Combine tomatoes, chipotle chilies, onion, cilantro and salt in medium bowl.

Toss until mixed. Cover and refrigerate for at least 1 hour.

 

Cut small slit in each Anaheim chili. Over an open flame or under broiler,

roast chilies until their skins turn dark brown.

 

Place chilies in paper bag; allow to steam for 5 minutes. Cool, peel and seed.

Cut each chili into 4 pieces.

 

Tear 2 corn husks into 16 long strips for frying tamales; set aside.

 

 

To assemble tamales, spread 1 to 2 tablespoons masa dough in the center of each

husk; spread with fingers to form a rectangle, leaving sides, top and bottom of

husk exposed. Place 1 piece of chili and 2 cheese cubes over masa. Spread 1

tablespoon masa dough over filling. Fold corn husk over filling and masa dough,

beginning with right and left sides and ending with the non-pointed husk end.

Tie the tamale " package " together with corn husk strips. Make sure filling is

fulling enclosed and strips are securely knotted.

 

Place tamales not touching each other in steamer over boiling water. Cover and

steam for 1 hour over medium high heat, adding more water if necessary.

 

Source:

" Vegetarian Recipes Around the World http://www.ivu.org/recipes/ "

Yield:

" 20 Tamales "

 

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Per Serving (excluding unknown items): 189 Calories; 2g Fat (6.4% calories from

fat); 9g Protein; 43g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 584mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0