Mexican · lunch

Beef, Poblano & Cheese Tamales

Name: Beef, Poblano & Cheese Tamales
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 20 dried corn husks; 6 dried California chili pods, seeded with the ends cut off; 1 1/2 cups ground beef; 1 cup mozzarella cheese, shredded; 1/2 1 poblano pepper, diced; 4 cloves garlic, minced; 2 tablespoons olive oil; 1 1/2 packets Goya seasoning with onion and garlic; 2 teaspoons salt; 1 teaspoon chili powder

“You can never have too many Mexican recipes, so give Beef, Poblano & Cheese Tamales a try. This recipe serves 4 and costs $1.49 per serving. Watching your figure? This gluten free and ketogenic recipe has 372 calories, 21g of protein, and 30g of fat per serving. It works well as a rather inexpensive main course. This recipe from Foodista has 5 fans. Head to the store and pick up poblano pepper, california chili pods, ground beef, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is good. Beef, Poblano & Cheese Tamales, Roasted Poblano and Cheese Tamales, and Roasted Poblano Tamales are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Corn husks20
California chili podsseeded with the ends cut off6
Ground beef1.5 cups
Mozzarella cheeseshredded1 cup
Poblano pepperdiced½
Garlicminced4 cloves
Olive oil2 tbsp
Goya seasoning1.5 packet
Salt2 tsp
Chili powder1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

16 steps · 45 min

1
In a large bowl, allow corn husks to soak in hot water. In a large saucepan, bring 4 cups of water to a boil.
2
Remove any string-like particles from the chili pods.
3
Add them to the boiling water along with half of a packet of Goya seasoning. Cover and let boil for about 20 minutes.

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