Ingredients
For the Tamales
- 4 large poblano peppers
- 12–16 dried corn husks
- 3 cups prepared tamale masa
- 4 thick slices Monterey Jack cheese
For the Seasoned Ground Beef
- 1 lb ground beef
- 1 tbsp cooking oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
For Homemade Masa (If Not Using Prepared Masa)
- 3 cups masa harina for tamales
- ½ cup lard or vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
- Approximately 2½ cups warm chicken or beef broth
Instructions
Place the dried corn husks in a large bowl or pot and cover them with warm water. Weigh them down with a plate if needed to keep them submerged.
Soak for about 30 minutes, until the husks are soft and flexible enough to fold without cracking. Drain them and keep them covered with a clean kitchen towel until you’re ready to assemble.
Preheat the broiler. Arrange the poblanos on a baking sheet and broil, turning occasionally, until the skins are blistered and charred on all sides.
Transfer the peppers to a bowl and cover for about 10 minutes so they steam. Carefully peel away the loosened skins.
Make a lengthwise slit in each pepper and gently remove the seeds and membranes, taking care not to tear the flesh. Leave the stems attached if possible, since they help the peppers hold their shape.
Heat the oil in a large skillet over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon, until browned and fully cooked.
Drain excess grease if necessary. Add the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
Stir well and cook another 1–2 minutes until the beef is fragrant and evenly seasoned. Remove from the heat and let it cool slightly.
If you’re using prepared tamale masa, make sure it’s soft, moist, and easy to spread. If it feels too firm, mix in a little warm broth until it reaches the right consistency.
To make homemade masa, beat the lard or shortening in a large bowl until light and fluffy. In a separate bowl, combine the masa harina, baking powder, and salt.
Gradually mix the dry ingredients into the whipped fat, adding the warm broth a little at a time. Keep mixing until the masa is soft, fluffy, and spreadable. Add more broth as needed, a tablespoon at a time.
Lay 2–3 softened corn husks on a clean work surface, overlapping them to make a large, sturdy wrapper for each giant tamale.
The husks should form a surface wide enough to hold an entire stuffed poblano. Use extra husks to cover gaps and add support if needed.
Place one roasted poblano in the center of the prepared husks. Carefully open the lengthwise slit without tearing the pepper.
Spread a layer of masa inside the pepper, gently pressing it into the cavity. Keep the layer even so the masa cooks uniformly.
Place one thick slice of Monterey Jack inside the masa-lined poblano. Add a little more masa over the cheese to help hold the filling together.
Spoon the seasoned ground beef into the pepper, spreading it evenly without packing it too tightly. Carefully bring the sides of the poblano together around the filling.
Repeat with the remaining peppers, masa, cheese, and beef.
Fold the corn husks around each stuffed poblano, covering the filling as securely as you can. Fold the narrower ends inward and tuck them underneath, or secure them with thin strips of softened husk.
Because these tamales are oversized, check that each one is firmly wrapped and supported by the overlapping husks. They should hold their shape without being squeezed so tightly that the masa has no room to expand.
Pour water into the bottom of a large steamer, keeping the level below the steaming rack. Arrange the tamales upright, or place them carefully in a stable position above the water.
Cover the steamer and bring the water to a steady simmer. Steam for approximately 75–100 minutes, checking the water level periodically and adding hot water as needed.
The masa should be firm and fully cooked, and it should separate easily from the corn husks. Since these tamales are larger than traditional ones, they may need extra time depending on their size and the thickness of the masa.
Turn off the heat and let the tamales rest for 10–15 minutes before carefully removing them from the steamer.
Open the husks gently to reveal the tender poblano, fluffy masa, savory beef, and melted Monterey Jack. Serve warm as a hearty main dish for family and friends.