Tamale-stuffed Roasted Poblano Peppers

Tamale-stuffed Roasted Poblano Peppers Recipe - Delicious Mexican Dish

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 4

Introduction

Tamale-stuffed Roasted Poblano Peppers are a delicious and flavorful dish that combines the traditional flavors of tamales with the smoky heat of roasted poblano peppers. This recipe is perfect for a special dinner or a festive gathering with friends and family.

History

The origins of this recipe can be traced back to the rich culinary traditions of Mexico, where tamales are a popular dish made with masa dough filled with various ingredients such as meats, cheeses, and vegetables. The addition of roasted poblano peppers adds a unique twist to the classic tamale recipe, creating a dish that is both comforting and full of flavor.

Ingredients

1 (28 oz) can mild enchilada sauce
1 (17 oz) package fully cooked pork roast au jus
1 (6 oz) package buttermilk cornbread mix
2 tbsp butter, melted
1 tsp cumin
4 poblano chile peppers (about 1.5 lb)
1 cup Borden shred medleys southwestern-style shredded cheese
1 cup sour cream
3 tbsp refrigerated cilantro paste (suggested brand-gourmet garden cilantro herb blend)
1 cup diced plum tomatoes
1 (2.25 oz) sliced ripe black olives, drained

How to prepare

Preheat the oven to 375°F (191°C).
Pour the enchilada sauce into a 13x9 inch baking dish.
Remove the outer packaging (sleeve) from the pork roast.
Microwave the pork in the vacuum-sealed tray on high for 2 – 3 minutes.
Remove from the microwave and let it cool for 5 minutes.
Drain the au jus from the tray into a medium bowl.
Shred the pork.
Add the cornbread mix, butter, and cumin to the au jus in the bowl, and stir until blended.
Stir in the shredded pork.
Cut the stems from the top of each pepper.
Cut each pepper lengthwise down one flat side, leaving the other side intact; remove the seeds and membranes.
Spoon the pork mixture evenly into the cavity of each pepper.
Place the stuffed peppers in the baking dish, with the stuffed sides facing up.
Cover the dish with aluminum foil.
Bake at 375°F (191°C) for 40 – 50 minutes or until the peppers are tender.
Uncover and sprinkle each pepper with 0.25 cup of cheese.
Bake, uncovered, for 6 – 8 minutes until the cheese melts.
Stir together the sour cream and cilantro paste in a small bowl.
Spoon about 0.5 cup of enchilada sauce onto a plate; top with one stuffed pepper and drizzle 0.25 of the sour cream mixture over the pepper.
Arrange 0.25 cup of tomatoes on one side of the pepper and arrange 0.25 of olives on the other side.
Repeat the procedure with the remaining ingredients.
Serve immediately with the remaining enchilada sauce.

Variations

For a spicier version, add diced jalapenos or chipotle peppers to the filling.
Experiment with different types of cheese, such as queso fresco or Monterey Jack, for a unique flavor profile.
Substitute the pork roast with shredded chicken or beef for a different twist on this recipe.

Cooking Tips & Tricks

Make sure to thoroughly drain the au jus from the pork roast before shredding it to prevent the filling from becoming too wet.

- Be careful when handling the poblano peppers, as they can be spicy. Consider wearing gloves or washing your hands thoroughly after handling them.

- For a vegetarian version of this recipe, you can substitute the pork roast with black beans or grilled vegetables.

Serving Suggestions

Serve the Tamale-stuffed Roasted Poblano Peppers with a side of Mexican rice and a fresh salad for a complete and satisfying meal.

Cooking Techniques

Roasting the poblano peppers adds a smoky flavor to the dish, while baking the stuffed peppers ensures that they are cooked through and tender.

Ingredient Substitutions

If you can't find poblano peppers, you can use bell peppers as a substitute. You can also use store-bought tamale filling instead of making your own.

Make Ahead Tips

You can prepare the filling for the Tamale-stuffed Roasted Poblano Peppers in advance and store it in the refrigerator until you are ready to assemble and bake the peppers.

Presentation Ideas

Garnish the Tamale-stuffed Roasted Poblano Peppers with fresh cilantro leaves and a dollop of sour cream for a beautiful and appetizing presentation.

Pairing Recommendations

Pair this dish with a refreshing agua fresca or a cold Mexican beer for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftovers of the Tamale-stuffed Roasted Poblano Peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Tamale-stuffed Roasted Poblano Peppers contains approximately 350 calories.

Carbohydrates

Each serving of Tamale-stuffed Roasted Poblano Peppers contains approximately 35 grams of carbohydrates.

Fats

Each serving of Tamale-stuffed Roasted Poblano Peppers contains approximately 15 grams of fats.

Proteins

Each serving of Tamale-stuffed Roasted Poblano Peppers contains approximately 20 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains dairy (cheese and sour cream) and cornbread mix, which may be allergens for some individuals.

Summary

Tamale-stuffed Roasted Poblano Peppers are a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Tamale-stuffed Roasted Poblano Peppers are a flavorful and satisfying dish that combines the best of Mexican cuisine in a unique and delicious way. With a balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals, this dish is a nutritious and delicious option for any occasion.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was a sunny afternoon in the bustling streets of Mexico City, where I found myself wandering through the vibrant market stalls filled with colorful fruits, vegetables, and spices. The enticing aroma of roasted poblanos filled the air, drawing me towards a small food stand where an elderly woman was skillfully preparing a batch of tamale-stuffed roasted poblano peppers.

Intrigued by the delicious smells wafting from her cooking station, I approached the woman and struck up a conversation. She explained to me that this recipe had been passed down through generations in her family, and she was happy to share it with me. As she worked, she deftly roasted the poblano peppers over an open flame, carefully removing the charred skin to reveal the smoky flavor hidden beneath.

Next, she whipped up a flavorful masa dough, combining cornmeal, lard, and chicken broth until it formed a smooth, pliable mixture. She then stuffed the roasted poblanos with a savory filling made of shredded chicken, tomatoes, onions, and a medley of spices. Carefully sealing the peppers with the masa dough, she placed them in a hot oven to bake until golden brown and crispy.

The scent of the tamale-stuffed roasted poblano peppers filled the air, making my mouth water in anticipation. When the woman finally removed them from the oven, I eagerly dug into one, savoring the rich flavors and tender textures that melded together in perfect harmony. It was a culinary experience like no other, and I knew I had to learn how to make this dish for myself.

After spending the afternoon with the kind woman, I left the market armed with a newfound passion for Mexican cuisine and a handwritten recipe for tamale-stuffed roasted poblano peppers. I couldn't wait to recreate the dish in my own kitchen, using the techniques and flavors that the woman had so generously shared with me.

Back home, I gathered the ingredients and set to work, following the recipe with care and attention to detail. As I roasted the poblano peppers over my stovetop flame, the familiar scent of charred peppers filled the air, transporting me back to that bustling market in Mexico City. I carefully peeled away the skin, revealing the smoky flavor beneath and setting the stage for the rest of the dish.

Next, I mixed together the masa dough, working the cornmeal, lard, and chicken broth until it formed a smooth, pliable mixture. I seasoned the shredded chicken with a blend of spices, adding in diced tomatoes and onions for a burst of freshness and flavor. As I stuffed the roasted poblanos with the savory filling and sealed them with the masa dough, I felt a sense of pride and accomplishment wash over me.

I placed the tamale-stuffed roasted poblano peppers in the oven to bake, eagerly awaiting the moment when I could finally taste the fruits of my labor. As the peppers browned and crisped, the scent of the dish filled my kitchen, making my stomach growl in anticipation. When I finally removed them from the oven, I couldn't wait to dig in.

The first bite was pure bliss – the tender roasted poblano pepper melded seamlessly with the flavorful masa dough and savory chicken filling. Each bite was a symphony of flavors and textures, a testament to the skill and care that went into creating this dish. As I savored each mouthful, I couldn't help but think of the kind woman in Mexico City who had shared this recipe with me, and how grateful I was to have learned such a delicious and satisfying dish.

From that day on, tamale-stuffed roasted poblano peppers became a staple in my repertoire of recipes. I would often make them for family gatherings, impressing my loved ones with the rich flavors and comforting textures of this dish. Each time I cooked them, I felt a connection to the kind woman in Mexico City, whose generosity and skill had inspired me to learn and create something truly special.

As I grew older, the memory of that sunny afternoon in Mexico City remained etched in my mind, a reminder of the power of food to bring people together and create lasting memories. And every time I made tamale-stuffed roasted poblano peppers, I would think of the woman who had shared her recipe with me, grateful for the gift of culinary knowledge that had enriched my life in so many ways.