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Chile Rellenos Tamales


This is a basic dough that can be paired with many fillings.



  • 2 tomatoes, diced
  • 2 chipotles in adobo, minced
  • 2 tablespoons minced onion
  • 2 tablespoons minced cilantro
  • 1/4 teaspoon salt
  • 5 Anaheim chile peppers
  • 22 corn husks, soaked
  • Masa Dough for Savory Tamales
  • 2/3 cup Monterey jack cheese, cubed

Masa Dough for Savory Tamales

  • 1/2 cup vegetable shortening
  • 2 cups Masa Harina
  • 1/2 teaspoon salt
  • 3/4 cup vegetable stock
  • 1/4 cup water
  • 1 teaspoon baking powder


  1. Tamales: Combine the tomatoes, chipotles, onion, cilantro and salt and set in the refrigerator to chill for one hour.
  2. Cut a small slit in the Anaheim chiles and roast them over a flame; steam them in a bag, then peel and seed them. Cut each pepper into 4 pieces. Tear 2 of the corn husks into strips for tying.
  3. Masa Dough for Savory Tamales: Beat the shortening in a bowl with a whisk until fluffy.
  4. In a small bowl, mix together the Masa Harina and salt.
  5. In a separate bowl, combine the stock and water.
  6. With an electric mixer (or a wooden spoon), beat the masa and liquid, alternately, into the shortening, adding just enough liquid to make a stiff dough.
  7. Beat in the baking powder last.
  8. Assembly: Spread 1-2 tablespoons of the dough in the center of a husk and put a piece of the roasted Anaheim in the center of the dough; add 2 cubes of cheese. Spread an additional tablespoon of the dough over the filling; fold and tie the tamale.
  9. Steam for 1 hour.

Enough dough for 16-20 tamales.


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