Chile Rellenos Tamales

This is a basic dough that can be paired with many fillings.

Yield: enough dough for 16 to 20 tamales.

Ingredients

Tamales

• 2 tomatoes, diced
• 2 chipotles in adobo, minced
• 2 tablespoons minced onion
• 2 tablespoons minced cilantro
• 1/4 teaspoon salt
• 5 Anaheim chile peppers
• 22 corn husks, soaked
• Masa Dough for Savory Tamales
• 2/3 cup Monterey Jack cheese, cubed

Masa Dough for Savory Tamales

• 1/2 cup vegetable shortening
• 2 cups Masa Harina
• 1/2 teaspoon salt
• 3/4 cup vegetable stock
• 1/4 cup water
• 1 teaspoon baking powder

Instructions

Tamales

1. Combine the tomatoes, chipotles, onion, cilantro and salt and set in the refrigerator to chill for one hour.
2. Cut a small slit in the Anaheim chiles and roast them over a flame; steam them in a bag, then peel and seed them. Cut each pepper into 4 pieces. Tear 2 of the corn husks into strips for tying.

Masa Dough for Savory Tamales

1. Beat the shortening in a bowl with a whisk until fluffy.
2. In a small bowl, mix together the Masa Harina and salt.
3. In a separate bowl, combine the stock and water.
4. With an electric mixer (or a wooden spoon), beat the masa and liquid, alternately, into the shortening, adding just enough liquid to make a stiff dough.
5. Beat in the baking powder last.

Assembly

1. pread 1 to 2 tablespoons of the dough in the center of a husk and put a piece of the roasted Anaheim in the center of the dough; add 2 cubes of cheese. Spread an additional tablespoon of the dough over the filling; fold and tie the tamale.
2. Steam for 1 hour.