- 6 cups Masa
- 6 Poblano Peppers
- 1 Cup Sunsweet Dried Cranberries
- 1 pound Oaxacan Cheese
- 3 dozen Dried Corn Husks
Roast the peppers directly over the flame of a gas stove, until skin is completely charred and blackened all over. Rub off charred skin with a paper towel, removing stems and seeds. Slice peppers into strips about a half-inch thick.
Place three tablespoons of tamale dough on corn husk and spread on 1/4 inch thick. Add a few strips of peppers, a TBS of cranberries, and cheese down center of dough. Fold tamale and tie with a thin strip of corn huk.
Boil tamales upright in a steamer, about 1 hour. Serve immediately.