Stuffed Tamale Roll with Cochinita

Brenda Villagomez
This Stuffed Tamale Roll with Cochinita is an easy recipe you can prepare for your next posada. Cochinita pibil is usually eaten in tacos or panuchos, but it also tastes delicious in tamales. Additionally, this preparation includes asadero cheese, which melts while cooking, enhancing the texture delightfully. For the Stuffed Tamale Roll with Cochinita Pibil, we recommend making a pickled onion sauce and serving it with it. Do you like this recipe?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 2 tablespoons lard, for the filling
  • 1/2 cups onion, finely chopped, for the filling
  • 2 cups beans, from a pot, cooked and without broth, for the filling
  • 2 tablespoons ground chipotle chile, for the filling
  • salt
  • pepper
  • 300 grams lard, for the dough
  • 1 kilo masa dough, for the dough
  • 1 1/2 tablespoons baking powder, for the dough
  • 1 tablespoon salt, for the dough
  • chicken broth, for the dough
  • 6 hojas santas
  • 1 cup cochinita pibil
  • 1 cup asadero cheese, cut into sticks
  • 4 tomatoes, for the sauce
  • 2 garlic, for the sauce
  • 1/2 onions, for the sauce
  • 4 serrano chiles, seedless and deveined
  • 6 árbol chiles, seedless and deveined, for sauce
  • 1 sprig fresh cilantro, for the sauce
  • sour cream, for serving
  • fresh cilantro, for decorating
Preparation
1h 25 mins
1h 10 mins
Low
  • Preheat the oven to 180°C
  • Heat the lard in a skillet over medium heat and sauté the onion, add the beans and use a masher to mash them. Add the chipotle chili and season. Let cool.
  • For the dough: Whip the lard until it changes color, about 10 minutes. Then gradually add the chicken broth, corn masa, baking powder, and salt, beating until you have a spreadable and semi-thick dough.
  • Overlap a couple of sheets of aluminum foil, place the hoja santa and spread the dough over the entire surface, add the refried beans, cochinita pibil, strips of cheese, and roll up covering with the aluminum foil.
  • Place the tamale roll on a baking sheet and bake for 1 hour, remove and let rest for a few minutes before slicing.
  • For the sauce, roast the tomatoes, garlic, onion, serrano pepper, and árbol chili.
  • Blend the roasted vegetables with cilantro and salt to taste.
  • Slice the tamale and serve accompanied with the sauce, cream, and cilantro.

Nutritional Information

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