It’s a tamal! It’s a chile relleno! It’s a tamachile! Two of my favorite recipes in one! Last year I prepared a similar tamal with a whole picadillo stuffed chile relleno inside. It was the size of a California burrito! Lol! See the picture at the end of the blog post.
Tamal? Chile Relleno? What is it?
If you love cheese tamales and cheese stuffed chiles rellenos, this is a must try recipe! The plus side is that they are big, so you son’t have to prepare 3-4 dozens at a time. One tamachile is plenty to satisfy that craving.
I Love Traditional Tamales!
I am all for the traditional tamales that I grew up with. Pork Tamales, chicken tamales, bean and jalapeño! All my favorites, but I also love tasting new combinations and trying new recipes. Why not? It’s the fun part of the cooking process and learning.
Cooking Tamales!
There are many variables that will determine the cooking time for your tamales. Gas stove tops cook faster and more evenly than electric stove tops. I have an electric stove and all the cooking times on my recipes reflect that. Basically a gas stove top cooks in almost half the time as the electric. Be aware that all stoves may vary. This is why it’s good to test the tamal after one hour or more.
Invest in a steamer pot!
Steamer pots or tamalera are fairly inexpensive and readily available in most large department stores. Most of mine are actually gently used, some new, from different thrift/antique shops.
Equipment
- Steamer Pot
Ingredients
- 4 large poblanos
- 2 cup Masa for tamales previously prepared, see link in notes
- 6 ounces queso fresco
- 6 ounces pepper jack cheese
- 20 extra wide corn husk previously softened in boiling water
Instructions
- Placed washed poblanos under broiler for 15-20 minutes, turning then halfway through the cooking time. Once skins have blistered, transfer them to a plastic bag to steam and cool.
- Slice both cheese varieties into 4 equal portions. Try to slice them uniform in size and short enough to fit into the roasted poblano. Set aside.
- When ready, peel the blistered skins from peppers. Slice open and carefully remove the seeds and veins.
- Spread some masa inside the cavity of the roasted poblano. Add the two cheese varieties. Add a strip of pickled jalapeño(if using). Cover cheese with more masa. Use your fingers to gently form and push masa into poblano.
- Using two softened corn husk, wrap the tamachile with stem side on the wide end of corn husk. Tear off some strips from the extra corn husk and tie to secure in place. See photos.
- Fill steamer pot with water at the bottom. place steamer insert inside pot. Add a few softened corn husk to bottom of steamer. Arrange the tamalchiles standing up, stem side up. Use the extra corn husk or balls of foil paper to hold the tamachiles upright.
- Cover the tamachiles with extra corn husk, a clean kitchen towel or a few sheets of deli paper. Cover pot and turn heat to high. Once it begins to steam rapidly, reduce heat to medium. Set timer for 1 hour.
- On the back burner keep a pot of warm water on low. After one hour, add a little more water to the steamer pot. Pour it close to the inside edge of pot trying not to wet the tops of tamalchiles. Cover once again and continue steaming for another 45 minutes to one hour. These are thicker and required more time on my electric stove top. Gas stove tops cook a little faster and more evenly.
- After 1 hour and 45 minutes, you could pull out a tamachile and let it cool slightly before checking if it's done and the masa is cooked all the way through. Because the chile releases moisture, the masa will appear to be soft in some spots. It may require more cooking time. I had the best results and a more flavorful tamachile letting them cool and chill overnight. I reheated the next day and they were perfect!
- Serve with your favorite salsa or caldillo. A side of rice and beans is always delicious too!
Notes
Tamal and Chile Relleno de Picadillo!
My original tamachile I prepared last year. Unfortunately I never added it to the blog, but you get the idea. Obviously, it takes longer to cook all the way through, but it works! And it’s delicious! My mom would be amazed!
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