Poblano, Corn, and Cheese Tamales

Rinse the corn husks thoroughly under warm running water to clean off any debris, being careful not to tear them. Place the rinsed husks in a large bowl with enough warm water to cover them. Use a heavy bowl or plate to weigh the husks down so that they stay submerged. I use the tejolote from my molcajete. Soak the husks for at least 2 hours so that they soften and become pliable. 

Preheat the broiler to high or 500°F. Rinse and pat the poblano, serrano, and jalapeño peppers dry with a kitchen towel. Lightly saturate a paper towel with 1 tablespoon of olive oil and rub the peppers with it. Place them on a large baking sheet. The serranos and jalapeños will give the tamales a spicy kick. If you prefer them to be milder, replace a few with another poblano pepper. 

Place the peppers under the broiler for 20 minutes, turning them every 5 minutes with tongs. Char them evenly all around. 

You can also roast the peppers directly on a gas stove burner. It’ll take more time and attention because the peppers will need to be constantly turned as direct contact with the flame roasts them unevenly and may cause the skins to turn to ash if not watched carefully. Plus, there will likely be a lot of smoke so open the windows! 

Transfer the charred peppers into a clean plastic bag or glass container with a lid. Seal tightly and let them steam for 10 minutes.

When the peppers are cool enough to handle, use the dull side of a paring knife or the back of a spoon to scrape the stem, skin, veins, and seeds off. 

Chop the peppers into 1/2-inch pieces. Set it aside.

Heat the remaining 2 tablespoons olive oil in a large frying pan over medium heat. Add the onions and cook for 3 minutes, until they begin to soften. Add the garlic and cook for 1 minute, stirring frequently. Stir in the corn and chopped peppers, and cook for about 8 minutes. 

Remove the pan from the heat and set aside to cool to room temperature. 

Set up for assembling the tamales: You’ll need the soaked husks (keep them in the water), the masa, the poblano and corn filling, and the cheese. 

Lay a husk on a flat surface, smooth-side up and the pointy side away from you. Scoop about 1/3 cup masa and use a spoon to spread it onto the wider bottom half of the husk, leaving a 1/2-inch border around the bottom and side edges. Place about 3 tablespoons of the vegetable filling and a strip of cheese on the center of the masa. If you have a small husk, you may need to use less filling.

There are two options for folding the tamale: 

The first option is to fold the husk in half lengthwise. Then, fold it half again lengthwise. Fold the pointy end up towards the wider end, and fasten with a strip of corn husk by tying it around the tamale so that it stays folded.

The second option is to fold one of the long sides over the filling, but not all the way to the other side. Then fold the other long side over it and fold the pointy end up towards the wider end. Fasten with a strip of corn husk tied around the tamale. 

I prefer the first option because I find it easier. Plus, the cooked tamale unwraps with more ease. Both methods are acceptable—it’s a matter of preference. 

Repeat until all the masa and filling are used. You will get about 24 tamales.

Add water to a large steamer pot to the fill line, or until it comes up about 3 inches up the sides. Place the steamer basket on top. This is the steamer I own, but you can use any large steamer pot you own.

Line the steamer basket with a layer of husks. If your steamer is large like mine, place a heat-proof bowl upside down in the center. This will help keep tamales from tipping over. Place the tamales in the steamer basket upright, leaning against each other, the bowl (if using), and the pot. Cover the tamales with any remaining corn husks and then a clean kitchen towel. Cover the pot tightly with the lid.

Cook the tamales over medium-high heat. When the water comes to a boil, set the timer for 90 minutes. Check the water periodically to make sure it hasn’t fully evaporated, every 15 minutes—you may need to add more hot water. 

After 90 minutes, turn off the heat and let the tamales rest for 20 minutes in the steamer. 

To check for doneness, carefully remove a tamale from the pot with tongs and unwrap it. Please be very careful! The pot will be filled with steam and the kitchen towel covering the tamales will be very hot. The husk should easily detach from masa. Right out of the steamer, the tamale will be soft and wet. It will firm up and dry out after it rests a bit. 

Serve the tamales with a dollop of sour cream, salsa verde, and a sprinkle of chopped cilantro. 

Cooked tamales can last 3 to 4 days in the fridge and up to 6 months in the freezer. After cooking the tamales, let them cool completely. Then, pack them in zip top freezer bags for storing. 

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