Recipe courtesy of Sysco Pica y Salpica
Yield: 12 Servings
Stuffing
2 lbs. pre-cooked tamal dough
3 egg yolks
2 handfuls squash blossom
2 t. herb tea
2 onions, diced
6 poblano peppers
1 lb. shredded fresh white cheese
Chiles
12 large poblano peppers
10 oz. shredded melting cheese
30 corn husks
Directions
Stuffing
Grill, peel, and remove veins from poblano peppers. Boil in water with salt and once tender cut in thin slices. Clean squash blossom, bring to boil in a pot with water, once cool chop in small pieces.
Add the egg yolks to pre-cooked tamal dough. Add chopped squash blossom, onion, herb tea, fresh white cheese, and poblano slices to the tamal dough and mix well.
Chiles
Carefully open poblano peppers across the middle and fill about three quarters full with tamal dough mixture. Top off the peppers with the shredded melting cheese. Close the peppers and wrap with 2 corn husks.
Place 6 corn husks over the rack of a steamer and then place the poblano peppers on top. Cover and cook in steamer for about 45 minutes.
Serve warm with huitlacoche sauce (optional) on top.