About once a month a lady comes into my work and sells the most amazing homemade tamales. They are delicious plain, but I really like to mix them with other ingredients. My latest was by far the best! And I'll share it here...
You'll Need:
- 2 Tamales, unwrapped (I remove some, not all, of the corn flour) (the tamales can also be swapped out for grilled chicken, shredded pork or beef, even black beans!!!)
- 3-4 Large Pablano/Pasilla peppers
- 1 Jalapeno
- 2 Cloves Garlic
- 1/2 Onion
- 1/2 Cup Corn
- 1/2 or whole Red Bell Pepper
- Tortilla or wrap (I used the seasoned wrap Jalapeno & Cheese. It was perfect!)
Toppings: homemade Pico De Gallo or Salsa, Avocado, and Cilantro!
First, on a cookie/ jelly roll pan, lay a layer of aluminium foil and roast the pablano peppers on broil until they are nice and blistered. When they start blackening (the skin) flip and roast like this on all sides. The skin of the peppers should be bubbled up and very easy to peel off on all sides. If the very thin outer layer of the peppers don't come off easily, you've not broiled them enough. They should be on the top or second to top rack to get close to the heat.
*** Please don't let this intimidate you! This is really easy, and these peppers are so mild, smokey and delicious, you won't want to leave them out!!! I like to even add extra pablanos in.. they are Mexico's favorite pepper, and mine too!***
When they are done, wrap them up in the aluminium foil and put in the fridge to cool enough to handle.
While peppers are in the oven roasting, prepare the rest of the filling for the wraps.
In a frying pan saute finely chopped garlic and jalapeno. Add in chopped onion. When the onion is getting close to clear, add in corn and chopped red bell pepper. Also add your tamales (chopped) or chicken, black beans... whatever you have selected to add.)
Salt and pepper filling to taste. The tamales have cumin and other spices, but if you've only added plain meat or black beans, you may want to add a little other seasoning. I would suggest a little cumin, cayenne (if you like more heat than the jalapeno gives) and even some citric flavor like lime zest!
While this mix is heating through, remove the pablano peppers from the aluminium foil and the skin will come right off. Chop the peppers and add them into the mixture.
Burrito-style wrap your filling in a wrap or large tortilla. Grill, bake or use a frying pan (like a grilled cheese sandwich) and cook the outside of the wrap. I have a panini press and that is what I used. It made the wrap nice and crispy!
Serve with Pico De Gallo or salsa, avocado and cilantro. You may also want to add a little sour cream, but it's great just plain!
I will have to post a recipe for my homemade salsa. Yummy!!! But for now, enjoy the wraps and please post any comments or suggestions!
:)
