Title: Chile relleno tamales
 Categories: Mexican, Vegan, Vegetarian
      Yield: 20 Servings
 
      2    Tomatoes; diced
      2    Canned chipotle chilies in
           -adobo sauce; minced
      2 tb Cilantro; minced
      2 tb Minced onion
    1/4 ts Salt
      5    Anaheim chili peppers
     22    Corn husks; soaked in hot
           -water, until pliable
           Masa dough for savory
           -tamales; see recipe
    2/3 c  Cubed white cheese; such as
           -Monterey Jack, smoked
           -mozzarella or jalapeno soy
           -cheese
 
  Combine tomatoes, chipotle chilies, onion, cilantro and salt in medium
  bowl. Toss until mixed. Cover and refrigerate for at least 1 hour.
  
  Cut small slit in each Anaheim chili. Over an open flame or under
  broiler, roast chilies until their skins turn dark brown. Place
  chilies in paper bag; allow to steam for 5 minutes. Cool, peel and
  seed. Cut each chili into
        4    pieces.
  
  Tear 2 corn husks into 16 long strips for frying tamales; set aside.
  
  To assemble tamales, spread 1 to 2 tablespoons masa dough in the
  center of each husk; spread with fingers to form a rectangle, leaving
  sides, top and bottom of husk exposed. Place 1 piece of chili and 2
  cheese cubes over masa. Spread 1 tablespoon masa dough over filling.
  Fold corn husk over filling and masa dough, beginning with right and
  left sides and ending with the non-pointed husk end. Tie the tamale
  "package" together with corn husk strips. Make sure filling is
  fulling enclosed and strips are securely knotted.
  
  Place tamales not touching each other in steamer over boiling water.
  Cover and steam for 1 hour over medium high heat, adding more water
  if necessary.
  
  Makes about 20 tamales.
  
  Formatted by Karen Sonnessa 
  
  Recipe