2 kilos corn flour for tamales , It is sold in mills or at the market.
2 chicken breasts
1 kilo tomatillo
100 grams Jalapeño chile
2 cloves garlic
1/4 onions
pinches salt
pinches cumin
1 tablespoon oil , for cooking
4 tablespoons baking powder
1/2 liters sour cream
400 grams Manchego cheese, or gouda (for gratin)
Preparation
1h 30 mins
0 mins
Medium
The chicken breasts are boiled with garlic, salt, and onion, and once cooked, they are drained and shredded; the broth will be used later.
Boil the tomatoes and chiles together with garlic and onion, then blend with a touch of cumin and season the sauce in a preheated saucepan over low heat with the tablespoon of oil.
Add the masa for tamales, the tomato water gradually, salt to taste, and mix until a smooth paste forms, ensuring it is not too watery or too dry.
Knead and beat perfectly until explosive lumps (eyes) are formed.
In a rectangular baking dish (or to taste), butter and lightly flour it (to prevent the mixture from sticking during cooking), place a base of the flour mixture about 1 cm high, followed by a layer of sauce, shredded meat (chicken breast), and cream.
Repeat: place another layer of the flour mixture about 1 cm high, followed by a layer of sauce, shredded meat (chicken breast), cream, and finally the cheese for gratin.
A sheet of aluminum foil is placed on top and baked at 300 degrees in a gas oven for an hour or until a toothpick or the tip of a knife is inserted and comes out without any mixture sticking to the walls of the knife.
Serve accompanied by a nopal salad to taste and Mexican-style rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?