- 5 large or 10 small tomatoes, cooked with salt.
- 2 poblano peppers, roasted and cut into slices.
- 1/2 onion cut into small segments.
- 4 tablespoons of oil.
Grind the tomatoes.
Fry the peppers and onion slices in the oil.
Add the tomatoes and a little of the water in which they were cooked.
Cook everything for 5 minutes.
Serve hot, dipping the tamales.