Recipes

Squash Blossom Chile Relleno

Ingredients (12)

2 pound(s) pre-cooked tamal dough

3 recipesApp.recipe.ingredients.compositeField.unit.options.N/A egg yolks

2 recipesApp.recipe.ingredients.compositeField.unit.options.N/A handfuls squash blossom m

2 recipesApp.recipe.ingredients.compositeField.unit.options.N/A pieces herb tea

2 recipesApp.recipe.ingredients.compositeField.unit.options.N/A onions

6 recipesApp.recipe.ingredients.compositeField.unit.options.N/A poblanos peppers

1 pound(s) fresh white cheese

12 recipesApp.recipe.ingredients.compositeField.unit.options.N/A large poblano peppers

10 ounce(s) shredded melting cheese

30 recipesApp.recipe.ingredients.compositeField.unit.options.N/A corn husks

Directions

Stuffing
1. Grill, peel, and remove veins from poblano peppers. Boil in water with salt and once tender cut in thin slices.
2. Clean squash blossom, bring to boil in a pot with water, once cool chop in small pieces.
3. Add three egg yolks to pre-cooked tamal dough.
4. Add chopped squash blossom, sliced onion, herb tea, and poblano slices to the tamal dough and mix well.


Chiles
1. Carefully, open poblano peppers across the middle and fill with tamal dough and shredded cheese. Close the peppers and wrap with 2 corn husks.
2. Place 6 corn husks over the rack of the steamer and then place the poblano peppers on top. Cover and cook in steamer for about 45 minutes.
3. Serve warm and add huitlacoche sauce on top. 
 

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