Wood-Fired Tamales with Roasted Poblano

Method

1. Build a hot grill and oil the grates well.

2. Season the tamales with vegetable oil and let it come up toward room temperature.

3. Grill over direct heat, turning once, until nicely charred and cooked to your liking.

4. Brush with white onion in the last minutes so it glazes without burning.

5. Rest a few minutes, then finish with serrano chili and a squeeze of acidity.