Tamale Trio Recipe
mushroom, green chile, and sweet potato tamales, charred poblano chimichurri, sautéed southwest vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tamale Filling
Tamale Dough
Charred Poblano Chimichurri
Sautéed Southwest Vegetables
Method
Prepare the Tamale Filling
- 1
Sauté the Vegetables
In a skillet, heat olive oil over medium heat. Add diced mushrooms, green chiles, and sweet potatoes. Sauté until tender, about 10-12 minutes. Stir in minced garlic, salt, and pepper, and cook for another 2 minutes. Remove from heat and set aside.
Make the Tamale Dough
- 2
Combine Ingredients
In a large bowl, mix masa harina, baking powder, and salt. In a separate bowl, cream together vegetable shortening and vegetable broth until smooth. Gradually add the masa mixture to the wet ingredients, stirring until a dough forms.
Assemble the Tamales
- 3
Fill and Roll
Take a corn husk and spread a layer of tamale dough on it. Add a spoonful of the sautéed filling and fold the husk over the filling. Tie the ends with kitchen twine or another piece of husk. Repeat with remaining dough and filling.
Prepare the Chimichurri
- 4
Char and Blend
Char the poblano peppers over an open flame or under a broiler until blackened. Peel the skin, remove seeds, and chop. In a bowl, combine chopped poblanos, parsley, garlic, vinegar, olive oil, salt, and pepper. Mix well and set aside.
Cook the Tamales
- 5
Steam
Place the tamales upright in a steamer basket over boiling water. Cover and steam for about 1 hour, or until the masa is firm and cooked through.