Roasted Poblano Tamales

Ingredients

• 52  corn husks 
• 2 Tbsp epazote leaves fresh chopped
• 20 servings tamale dough 
• 10  poblano chiles deveined seeded chopped
• 1 cup mozzarella cheese shredded kraft

Equipment

• pot
• steamer basket

Directions

1. Soak corn husks in hot water for 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the chopped epazote leaves with the flour.
2. Assemble tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the peppers and 1 tsp. of the cheese down the center of the masa mixture on each husk; fold over the sides of the husk and both ends to completely enclose the filling.
3. Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary.
4. Remove tamales from steamer basket; cool slightly. Top with TACO BELL Thick & Chunky Salsa just before serving, if desired.