Instructions: Soak the corn husks in hot water at least 2 hours or over night.

Combine the roasted poblanos and tomatillo salsa in a blender of food processor. Puree until smooth. Add the pureed chile mixture to the Masa Dough and mix well to combine. Reserve at room temperature.

Follow method of filling and steaming as in Turkey Tamales (the recipe for which is included in this collection.

This recipe yields 12 to 16 tamales.

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