Guajolotongo

Mayte Rueda
Guajolotongo is a creation that originates from the streets of CDMX. It is a combination of tamales, chilaquiles, and telera, making it a very substantial and energetic dish that will keep you energized throughout the day; it is ideal for breakfast on those busy days!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 cup lard, for the tamales
  • 2 cups masa mix for tamales, for the tamales
  • 1/2 cups chicken broth, for the tamales
  • 1 teaspoon baking powder, for the tamales
  • salt, for the tamales
  • corn husks, rehydrated, for the tamales
  • 2 cups chicken breast, cooked and shredded, for the tamales
  • 1 1/2 cups green salsa, semi-thick, for the tamales
  • water, to cook the tamales
  • water, to cook the sauce
  • 9 tomatillos, for the chilaquiles
  • 1/4 onions, for the chilaquiles
  • 4 serrano chiles, for the chilaquiles
  • 1 garlic, for the chilaquiles
  • 1 bunch cilantro, for the chilaquiles
  • 2 tablespoons vegetable oil, for the chilaquiles
  • 3 cups tortilla chips, cut into triangular shapes and fried, for the chilaquiles
  • chicken, cooked
  • sour cream
  • cheese
  • onion, fileted
Preparation
20 mins
50 mins
Low
  • Beat the lard for 3 minutes or until it is fluffy and has changed color.
  • Add the corn flour and chicken broth to the lard, alternating and continuing to beat until fully incorporated. Add the baking powder and season with salt.
  • Incorporate a generous tablespoon of dough onto the corn husks and spread it out. Add a little chicken and green sauce. Close the tamale and fold the tip toward the thicker part.
  • Steam the tamales for 45 minutes. Set aside.
  • For the chilaquiles sauce: Cook the tomatillos, onion, and chili in a pot with boiling water for 3 minutes.
  • Blend the tomatillos, onion, and cooked chiles along with the garlic and cilantro until you have a smooth sauce.
  • Heat a pot over medium heat, pour in vegetable oil, and add the sauce you blended. Season with salt and fry for 2 minutes. Remove from heat.
  • In the same pot, add the fried tortilla chips and let them sit for a few minutes.
  • Serve the tamale with chilaquiles on top, add chicken, cream, cheese, onion, and accompany with a telera. Enjoy your guajolotongo!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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