Red Tamales
Helena Gómez
Delicious recipe for red tamales, ideal for Mexican national holidays or Candlemas Day.
Reviewed by Editorial Team of Kiwilimón
3.4
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5 comentarios
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Ingredients
20
Servings
  • 1 kilo masa dough
  • 1/2 liters chicken broth
  • 400 grams lard
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon salt, If you want the tamales sweeter, just add a pinch.
  • 50 banana leaves, for wrapping the tamales
  • 750 grams tomato, peeled, for the filling
  • 1/2 cups fresh cilantro, chopped, for the filling
  • 1 tablespoon lard, for the filling
  • 1 onion, finely chopped, for the filling
  • 6 serrano chiles, finely chopped, for the filling
  • 300 grams chicken thigh, shredded
  • 2 cloves garlic
  • salt, to taste
  • aromatic herbs, to taste
Preparation
3h
0 mins
Medium
  • Beat the dough and the broth.
  • Separately, beat the lard (until fluffy) and add it to the dough, mixing both together.
  • Add the baking powder and salt and mix them well.
  • Place a tablespoon of dough on each tamale leaf, add the filling, fold them, and steam for 45 minutes.
  • Filling for the Tamale: Boil the tomatoes with 1/2 cup of water and salt.
  • Once cooked, blend the tomatoes with the cilantro.
  • In the lard, sauté the onion, add the chili, and then the blended mixture. Add the shredded chicken and let it season.

Nutritional Information

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