Grilled Tamales with Poblanos and Fresh Corn

Grilled Tamales with Poblanos and Fresh Corn
Photo by Romulo Yanes


  • 1 cup cornmeal
  • 3 cups water
  • 1 ½ teaspoons baking powder
  • 1 ½ cups corn
  • 17 tablespoons lard
  • 1 medium white onion
  • 1 ¼ pounds fresh poblano chiles
  • + 2 more ingredients
    • 30 dried large corn husks (3 ounces)
    • 2 cups corn tortilla flour (masa harina)

Cover husks with hot water in an 8-quart pot or large bowl and soak, keeping submerged with an inverted plate, until softened, about 30 minutes. Rinse husks, 1 at a time, under running water, then pile on a plate. Cover husks with a dampened clean kitchen towel. While husks soak, roast chiles on ...

View full recipe at Epicurious


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