Giant Chile Relleno Tamal
Two of my favorite Mexican dishes in one! Picadillo stuffed chile relleno and tamal!
Servings 6 Tamales
Equipment
- Steamer Pot
Ingredients
- 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
Instructions
- 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 4x2 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.
Notes
The prep time and cook time does not include preparing the picadillo, masa or consomme.