Roasted Peppers and Cheese Tamales

Ingredients

  • 24 ounces Monterey Jack Cheese, shredded
  • 4 Anaheim Peppers
  • 4 Poblano Peppers
  • 2, 1-pound packages banana leaves, defrosted if frozen
  • 1 to 1 ½ cups chicken broth
  • 1 ½ teaspoons baking powder
  • 2 teaspoons salt
  • + 3 more ingredients
    • 10 ounces (1 1/3 cups) pork lard (or vegetable shortening if you wish), slightly softened
    • 2 ¼ cups hot water
    • 3 ½ cups dried masa harina for tamales

Roast the peppers under a broiler, turning occasionally until all sides are charred.

View full recipe at SpringPad

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