Recipe By : Vegetarian Times, October 1996
Serving Size: 20
Combine tomatoes, chipotle chilies, onion, cilantro and salt in medium
- 2 tomatoes -- diced
- 2 canned chipotle chilies in adobo sauce -- minced
- 2 tablespoons cilantro -- minced
- 2 tablespoons minced onion
- 1/4 teaspoon salt
- 5 Anaheim chili peppers
- 22 corn husks, soaked in hot water -- until pliable
- masa dough for savory tamales -- see recipe
- 2/3 cup cubed jalapeno soy cheese
Toss until mixed.
Cover and refrigerate for at least 1 hour.
Cut small slit in each Anaheim chili.
Over an open flame or under broiler, roast chilies until their skins
turn dark brown.
Place chilies in paper bag; allow to steam for 5 minutes.
Cool, peel and seed.
Cut each chili into 4 pieces.
Tear 2 corn husks into 16 long strips for frying tamales; set
To assemble tamales, spread 1 to 2 tablespoons masa dough in the
center of each husk; spread with fingers to form a rectangle, leaving
sides, top and bottom of husk exposed.
Place 1 piece of chili and 2 cheese cubes over masa.
Spread 1 tablespoon masa dough over filling.
Fold corn husk over filling and masa dough, beginning with right
and left sides and ending with the non-pointed husk end.
Tie the tamale "package" together with corn husk strips.
Make sure filling is fulling enclosed and strips are securely knotted.
Place tamales not touching each other in steamer over boiling
Cover and steam for 1 hour over medium high heat, adding more water
Makes about 20 tamales.