Sweet Potato And Poblano Tamales

Instructions

1. Roast the poblano peppers under the broiler, turning occasionally until the skin is charred on all sides. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the charred skin, remove stems and seeds, and dice the peppers.

2. In a large mixing bowl, combine masa harina, vegetable broth, softened butter, baking powder, and salt. Mix until smooth and slightly sticky. Cover with a damp cloth and let rest for 30 minutes.

3. Steam the diced sweet potatoes until soft. Mash with a fork and let cool slightly.

4. Preheat the oven to 350°F (180°C).

5. Spread a thin layer (about 1/4 inch) of masa dough on a soaked corn husk, leaving space around edges. Add a spoonful of mashed sweet potatoes, diced poblano peppers, shredded Monterey Jack cheese, and a sprinkle of fresh cilantro on top.

6. Fold the corn husk to enclose the filling, then fold bottom and top edges towards the center. Tie the tamale with a strip of soaked corn husk or kitchen twine to secure.

7. Arrange tamales upright in a steamer pot with folded side down. Fill bottom with water without touching tamales. Cover and steam for 1 to 1.5 hours, adding water as needed.

8. Remove tamales from steamer once cooked and dough is firm. Let cool slightly before serving.

9. Unwrap tamales from corn husks and serve warm. Optional: serve with salsa, guacamole, or sour cream.