By Ann M. Evans
This recipe will make roughly 20 vegetable tamales. It can be doubled or tripled with no problem.
3 Poblano chiles, roasted, peeled, seeded and diced
1 yellow onion, diced
1 red potato, diced
3 carrots, peeled and diced
1 ½ teaspoon ground cumin
4 tablespoons corn or vegetable oil
1 teaspoon sea salt
Prepare the Poblano chiles by toasting each chile over a gas flame or under a broiler for a few minutes on high. Check regularly. When the skin is blistering, remove and place in a plastic bag. Let cool. Remove the skin and seeds. Save the seeds in case you want to add them to the mixture at the end for more spicy heat in the filling. Dice the chiles.
In a large frying pan over medium heat, add the oil. Let it get hot. Add the onion and sauté for 2 minutes. Add the potato, carrots, ground cumin and salt. Stir to mix. Turn the heat to low and cover. Cook until potatoes and carrots are tender, about 10-15 minutes.
Add the chiles and mix well. Remove mixture from the heat. Taste for seasoning and correct. Set aside until ready to fill the tamales.