Are you tired of typical tamales? This Stuffed Tamale Ring with Chicken gives a twist to the classic recipe; it’s an easy and delicious way to enjoy tamales.Mexican tamales can be sweet or savory and are wrapped in banana or corn leaves; they are steamed. You can share this recipe filled with green sauce and strips of chicken with your whole family in a practical way.
1 tablespoon garlic, finely chopped, for the filling
1 cup Poblano chile, sliced into strips, for the filling
1/4 cups corn kernels, for the filling
1 1/2 cups chicken, cooked and shredded, for the filling
salt, for the filling
pepper, for the filling
250 grams lard, for the dough
chicken broth, for the dough
750 grams masa mix for tamales, for the dough
1 tablespoon baking powder, for the dough
1 tablespoon salt, for the dough
corn husks
water, hot
sour cream, for serving
queso fresco, for serving
corn kernels, for serving
fresh cilantro, for presentation
Preparation
40 mins
1h 35 mins
Low
For the sauce, in a pot heat one tablespoon of oil and fry the tomatoes along with the chili, garlic, and onion for 5 minutes or until the tomatoes are slightly soft.
Pour in the chicken broth, add the cilantro, and cook for 15 minutes. Let it cool slightly and blend until smooth.
Heat the other tablespoon of oil in a pot over medium heat and fry the sauce for about 10 minutes, season with salt and pepper. Let it cool.
For the filling, heat two tablespoons of oil in a skillet over medium heat and sauté the onion, add the garlic, strips, corn kernels, and chicken, cook for about 5 minutes and season with salt and pepper to taste. Let it cool.
For the dough: beat the shortening until pale and gradually add the chicken broth, tamale flour, baking powder, and salt, continue beating until you have a smooth and homogeneous dough.
Soak the tamale leaves in hot water for about 10 minutes or until softened.
In a greased and floured bundt pan, place some tamale dough, filling the pan halfway. Form a groove with the help of a spoon and add some sauce and filling, cover with more sauce and fill the pan to the top with the remaining dough. Cover with corn leaves and aluminum foil.
Cook in a water bath over medium heat for 1 hour or until cooked through.
Unmold and decorate with cream, fresh cheese, corn, and cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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