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El Popular Premium Mexican Chorizo & Products of Northwest Indiana
El Popular brings Premium Mexican Chorizo, Mole & Chocolate to your family's table. Click below to learn more about the three generations and traditions that goes in to all of our products.

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El Popular Chorizo and Roasted Poblano Tamales Recipe

MEAL RECIPES
Chorizo and Roasted Poblano Tamales
Mierya Flores
Ivy Tech - 2012 Chorizo Contest

Prep Time: 15-60 min. Start to Finish: 2 Hours   

8 Dozen



INGREDIENTS:

Dough:

  • 5 cups all purpose flour
  • 16 oz. sour cream
  • 2 tbsp olive oil
  • 3 large eggs
  • 2 tsp salt

Filling:

  • 1 lb. Idaho potatoes, peeled, cubed
  • 5 oz. El Popular Chorizo (Original)
  • Salt and Pepper, to taste
  • 6 ½ oz. Queso Fresco, crumbled
  • ½ cup onions, sliced
  • 4 tbsp butter

INSTRUCTIONS:

  1. Soak corn husks in hot water for 30 minutes, or let it stand overnight in room temperature.
  2. In a skillet add the oil over medium heat add the peppers, onions, tomatoes, and sauté for a few minutes. Put in bowl and set aside.
  3. In the same skillet add the chorizo and cook when the chorizo is cooked thoroughly add pepper mixture.
  4. Assemble the tamales by spreading about 2 tablespoons of masa into a 3 x 2 inch rectangle down center of each corn hush, leaving about 2 inches bare at the top of the husk.
  5. Add about 1 tablespoon of the mixture and 1 tsp. cheese down the center of the tamale dough on each husk. Fold over the sides of the husk and both ends to completely enclose the filling.
  6. Stand tamales in a steamer basket of a large pot filled ¼ with water.
    Bring water to boil; cover.
  7. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary.
  8. Remove the tamales from the steamer basket to cool. Top with your favorite salsa just before serving.

Tips:
If not sure if you have enough water in the pot, add a coin in the bottom and it will make a noise during the cooking time and if you cannot hear the noise that means it is time to add water.

If having trouble spreading the masa mixture with a spoon, you can use a tortilla press, put the masa on the corn husk, put on a little piece of plastic wrap and press almost all the way down, add your ingredients and fold over.