Divorced Tamales with Chicken
Lorenza Ávila
During these National Holidays, enjoy a traditional tamale. The best part is that you can have both green and red sauce in the same preparation. Tamal means wrapped, as the cooking technique involves wrapping the dough in corn or banana leaves. This Divorced Tamale with Chicken is the perfect recipe for you. You won't have to choose between green or red; you can have both. Enjoy this Mexican recipe in an original way.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
30
Servings
  • 6 guajillo chiles, cleaned and deveined
  • 1 ancho chile, clean and deveined
  • 8 morita chiles, clean and deveined
  • 1/4 onions
  • 3 cloves garlic
  • salt
  • pepper
  • 2 tablespoons vegetable oil
  • 1 kilo tomatillo
  • 7 serrano chiles, cleaned and deveined
  • 2 cloves garlic
  • 1/4 onions
  • 1/4 cups fresh cilantro
  • 2 tablespoons vegetable oil
  • 30 corn husks
  • water, hot
  • 350 grams lard
  • 1 kilo masa mix for tamales
  • 1 tablespoon baking powder
  • 2 cups chicken broth
  • 2 cups chicken, cooked and shredded
Preparation
2h
1h 30 mins
Low
  • For the red sauce, in a pot with boiling water, cook the guajillo chile, ancho chile, morita chile, onion, and garlic for about 15 minutes.
  • Blend the previous preparation with a little of the water until you obtain a smooth sauce.
  • Heat the oil in a pot over medium heat and cook the sauce for 10 minutes; season with salt and pepper to your taste. Set aside.
  • For the green sauce, in a pot, heat the oil over medium heat and fry the tomatoes with the chiles, garlic, onion, and cilantro for about 15 minutes.
  • Blend the previous preparation until you obtain a sauce.
  • Heat the oil in a pot and fry the sauce for another 10 minutes or until it thickens; season with salt and pepper.
  • Soak the tamale leaves in hot water until softened. Drain.
  • For the dough, in a bowl, beat the lard until it changes color, gradually add the chicken broth, tamal flour, baking powder, and beat until you have a light and homogeneous dough.
  • Place a tablespoon of dough on a tamale leaf, add green sauce, shredded chicken, and red sauce, and wrap it in the shape of a tamale.
  • Arrange the tamales in a steamer with water and a rack, cook for about 1 hour and let rest for 10 minutes.
  • Serve hot and enjoy with a traditional coffee.

Nutritional Information

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