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Three-Chili Tamales
Source: dLife

A delicious chili mixture wrapped in corn husks.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 188.5
Total Carbs 30.6 g
Dietary Fiber 6.1 g
Sugars 0.3 g
Total Fat 6.3 g
Saturated Fat 1.0 g
Unsaturated Fat 1.1 g
Potassium 513.9 mg
Protein 4.4 g
Sodium 333.7 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 each  corn husks
1 oz  cold water
2 each  dried ancho chile peppers
0.3333 cup  cold water
1 each  dried poblano peppers
4 oz  canned green chile peppers
0 3/4 tsp  oregano leaves
0 1/2 tsp  ground thyme
1 pinch  salt
1 pinch  black pepper

Tamale Dough
1 cup  masa harina flour
0 3/4 tsp  low sodium baking powder
1 1/2 tbsp  margarine
0 1/4 tsp  salt
1 cup  low sodium vegetable broth
  1. Combine corn husks and hot water in a bowl and sit for 1 hour. Let dry on paper towels.
  2. Crumble ancho chilies in a bowl and top with boiling water, let soak for 15 to 20 minutes. Cook ancho chilies with liquid, poblano chili, green chilies, herbs over medium heat in a frying pan 5 to 8 minutes or until chilies are soft, stirring occasionally. Sprinkle with salt and pepper. Stir in tamale dough.
  3. Spoon 1/4 cup of tamale mixture into the middle of each corn husk. Fold sides of husks over and tie ends into bunches.
  4. Arrange tamales on steamer racks in a pot with 2 inches of water. Steam, covered for 2 hours pouring in more water if needed.
  5. Make tamale dough by mixing masa harina, baking powder, margarine, and salt; slowly mix in stock (mixture will be soft).

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