Total Time
45 Mins
Makes enough filling for about 3 dozen tamales (serving size: 1 tamale)

How to Make It

Step 1

Char chiles on a gas burner or broil in the oven, turning often, until blackened all over, about 10 minutes. Put in a bowl, cover, and let steam 20 minutes.

Step 2

Using a paper towel, peel blistered skin off chiles. Stem and seed chiles, then slice into 1/2-in. strips lengthwise. Halve any pieces longer than about 3 in. Season with salt.

Step 3

Pull Oaxaca cheese apart into pieces about 1/2 in. wide and 3 in. long. If using Monterey jack, cut into 1/2- by 3-in. sticks.

Step 4

Make ahead: Up to 2 days, char and peel chiles and prep cheese; keep chilled.

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