Tamales de Chepil
Soft masa tamales wrapped in corn husks with a savory filling of chepil (Mexican herb), cheese, and roasted poblano peppers. A vegetarian Guatemalan and Mexican classic.
- Total time
- 90 min
- Servings
- 12
- Calories
- 285
- Protein
- 9g
Ingredients
- 24 pieces corn husks
- 2 cups masa harina
- 1.5 cups vegetable broth
- ½ cup butter, softened
- 1 teaspoon salt
- 2 cups fresh chepil leaves, packed
- 2 whole poblano peppers
- 1.5 cups oaxaca or mozzarella cheese
- ½ whole onion, white
- ½ teaspoon salt
Instructions
- 1
Place the corn husks in a large bowl, cover them with hot water, and let them soak for 30 minutes until soft and pliable so they won't tear when you wrap them.
- 2
Place both poblano peppers directly over a gas flame or under a hot broiler, turning with tongs every 30 seconds until the entire surface is blackened and blistered, about 3 minutes total.
- 3
Place the blackened poblanos in a plastic bag, seal it, and let them steam for 10 minutes so the skin softens and peels away easily.
- 4
Remove one poblano from the bag, rub the blackened skin off with your fingers under cool running water until the green flesh is visible and clean.
- 5
Repeat step 4 with the second poblano, then cut each pepper in half lengthwise, remove and discard the stem and seeds, and lay the four halves flat on a plate.
- 6
Dice the white onion into 0.25-inch cubes by first cutting it in half, then making 0.25-inch-wide horizontal cuts, then vertical cuts, then crosswise cuts until you have small pieces.
- 7
Roughly chop the fresh chepil leaves with a knife into 0.5-inch pieces, removing any thick stems as you go.
- 8
Tear the oaxaca or mozzarella cheese into 24 small pieces, each about the size of a walnut, and set them on a plate.
- 9
In a large bowl, combine the softened butter and 1 teaspoon of salt, then beat with an electric mixer on medium speed for 2 minutes until the mixture is light, pale, and fluffy.
- 10
In a separate bowl, whisk together the masa harina and 1.5 cups of vegetable broth until smooth with no lumps.
- 11
Slowly pour the masa mixture into the butter mixture while the mixer is running on medium speed, then beat for 5 minutes until the dough is light, fluffy, and pale—it should increase in volume and feel airy like frosting.
- 12
Drain one corn husk from the soaking water and pat it dry with a clean kitchen towel, then lay it flat on a work surface with the narrow end pointing toward you.
- 13
Spread 2 tablespoons of masa in a 3-inch-wide rectangle in the center of the husk, leaving 1 inch of space on all sides so the filling doesn't leak out the edges.
- 14
Place one piece of roasted poblano on top of the masa, then scatter 1 teaspoon of chopped chepil, 1 teaspoon of diced onion, and one piece of cheese on top of the pepper.
- 15
Fold the left side of the corn husk over the filling, then fold the right side over it so the edges overlap slightly and cover the filling.
- 16
Fold the narrow bottom end of the husk up, then fold the wide top end down so the tamale is completely enclosed, then place it seam-side down in a large pot.
- 17
Repeat steps 12–16 with the remaining corn husks, masa, poblano pieces, chepil, onion, and cheese until you have 12 tamales arranged standing upright or laying flat in the pot.
- 18
Pour 2 cups of water into the bottom of the pot so it comes up about 1 inch without touching the tamales, then cover the tamales with extra corn husks or aluminum foil to trap steam.
- 19
Cover the pot with a tight-fitting lid and bring the water to a boil over high heat, about 5 minutes—you'll hear steam hissing from under the lid.
- 20
Once boiling, reduce the heat to medium-low and simmer the tamales for 45 minutes until the masa is cooked through and pulls easily away from the corn husk without sticking.
- 21
Remove the pot from heat, let it sit covered for 5 minutes so the tamales rest and firm up slightly, then carefully unwrap one to test it: the masa should be soft, fluffy, and fully cooked.
- 22
Serve the tamales warm, still wrapped in corn husks—diners unwrap them at the table. Discard the corn husk wrapper before eating.
Tools you’ll need
- large mixing bowl
- electric mixer
- whisk
- gas stove or broiler
- metal tongs
- plastic bag
- chef's knife
- cutting board
- large pot with tight-fitting lid
- kitchen towel
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
