INGREDIENTS
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For the Tamale Filling:
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2 mild poblanos, washed, roasted, peeled and diced
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1 medium zucchini, washed and diced
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1 cup frozen corn kernels
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1/2 cup grated Monterrey Jack cheese
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1 Tablespoon chopped cilantro
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1/4 teaspoon dried Mexican oregano
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1/2 teaspoon salt
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For the Masa:
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2 1/4 cups masa harina de maiz
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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1/4 cup unsalted butter, melted
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1 3/4 cups warm water