Giant chile relleno tamal! That’s what I said! A few years ago my followers challnged me to stuff a chile relleno into a tamal. I accepted their challenge happily. I do enjoy a tasty food challenge from time to time.
You Got Lucky!
Lucky for me and for all of you, my google files backed up the old video clips and photos of when I prepared this giant tamal a few years ago. Here we go!! Enjoy!
Broiling Method For Poblanos
Great trick I use for easy clean up! Remove the stems and seeds from poblanos before roasting! Easy clean up!
Ready In Minutes!
Preheat broiler to high, setting rack a few inches below. Broil fresh poblanos for 15 to 18 minutes, turning as needed or until most of the skins have blistered.
For Traditional Rellenos, I Dry Roast Low And Slow On Stove Top Or Direct Flame.
Mom’s traditional roasting method was low and slow on a cast iron comal(griddle) on the gas stove top. She was roasting 10 or more peppers, so direct flame was too time consuming for her. She was preparing the beef picadillo at the same time the poblanos were roasting. If I had to choose, I prefer direct flame, but not always possible since I have an electric range.
Mom’s Beef Picadillo With Potatoes
I did not grow up with cheese filled rellenos. I love them, but I love mom’s beef picadillo with potatoes more! Of course I could combine the two and it would be delicious! But, sometimes I just crave the foods exactly the way I remember them.
Masa !Masa! Mas Masa!
Back in the day my parents would purchase 30 pounds of masa quebrada(broken masa) from the tortilla factory. Dad had a commercial heavy duty mixer for mixing masa(dough). Melted pork lard, baking powder, salt and some chile sauce would be mixed in. For smaller batches, like 10 pounds, they would mix everything in by hand until the masa felt just right and was seasoned well. When I had to prepare tamales on my own, I was forced to prepare masa using corn flour, masa harina. I really had no choice where I lived. I adapted and after many years of using the masa harina, I ma pretty happy with it.
When I hear the word consomme, makes me think of that famous line of canned soups! You know, the red and white label, lol! It wasn’t until I dived deep into the heart of Mexican cooking that I learned how delicious a homemade consomme could be. This version I am sharing with you is a cross between a light salsa and a sauce. Delicous for rellenos or fried tacos dorados.
The beauty of tomatillos!
The beauty of tomatillos is that you can prepare both red and green salsas with them. I really enjoy the tang and acidity that tomatillos add to my favorite salsa recipes. Which is your favorite? Red or green?
Giant Chile Relleno Tamal
- Steamer Pot
- 20 corn husk softened
- 5-6 Cups masa for tamales previously prepared, see link above
- 6 roasted poblanos stems and seeds removed
- 3 cups picadillo with potato see link above
- 3 cups consomme see link above
- Salsa Verde to taste
- Salsa Roja to taste
- Peel blistered skins from roasted poblanos. Fill each pepper with about 1/2 cup of chilled beef picadillo. Set aside.
- Take 2 extra large corn husk that were previously softened in very hot water. Shake of excess water. Overlap lap with the two straight ends, one on top of the other. See video for better visual.
- Take about 1/2 c of prepared masa for tamales and press it down in the center of overlapped husk. Using your fingers, spread the masa to resemble a rectangle(about 4×2 inches).
- Place the stuffed poblano in the center on top of masa. Take another 1/2 c of masa and roughly form it to cover the top of relleno. Fold in the sides of corn husk cover exposed relleno. Then fold down the flaps. Use extra torn strands of husk to tie tamal closed.
- Now you can either use deli paper sheets, parchment paper or foil paper to finish wrapping this giant tamal. I find that wrapping the tamales keeps their shape better, tamal isn't dry and keeps the steamer pot cleaner, lol!
- Arrange wrapped giant tamales in steamer pot with water to the fill line. Bring to a rapid boil at high heat at first. Once it begins to steam rapidly, turn heat to just below medium. Set your timer for 45 minutes. Keep a medium pot of water heating on low. After 45 minutes, I carefully pour in more hot water into the steamer pot, about 2 cups. I set my timer for another 45 minutes.
- Once my timer goes off, I carefully pull out one tamal and let it cool for a bit before I try unwrapping it. If the husk comes away easily from the tamal, them they are done. if not, steam for another 25-30 minutes. Remove whole pot from heat and let tamales finish cooling in the pot. Serve tamales with consomme and or your favorite salsa recipes.