Chicharrón Tamales in Green Sauce

Brenda Villagomez
Still not sure how to make tamales? With this recipe for tamales filled with chicharrón in green sauce, you'll not only learn how to do it, but you'll also be able to resolve common questions, such as how much lard to put in the dough, what the cooking time for tamales is, and how to cook them in a steamer. Get ready with this excellent option from Kiwilimón and no one will be able to resist these fluffy tamales drenched in green sauce.
Reviewed by Editorial Team of Kiwilimón
4.75
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Ingredients
8
Servings
  • vegetable oil
  • 10 tomatillos, cut in half, for the sauce
  • 4 serrano chiles, for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 2 cups water, for the sauce
  • 1 bunch cilantro, for the sauce
  • vegetable oil, for the sauce
  • 2 cups pork rinds, for the sauce
  • corn husks
  • water
  • 250 grams lard, for the dough
  • 7 cups masa mix for tamales, for the dough
  • 2 tablespoons baking powder, for the dough
  • water, for the dough
  • salt
Preparation
2h 30 mins
2h 5 mins
Low
  • For the green sauce, in a small pot over medium heat, heat the oil, fry the tomatoes, serrano chili, onion, and garlic, add the water, cilantro, and cook for 10 minutes.
  • Blend the previous preparation, then in a small pot over low heat, heat the oil, pour in the sauce, and cook for 10 minutes until it thickens. Add the chicharrón, cook for 5 more minutes. Let cool and set aside.
  • Soak the tamal leaves in hot water for 15 minutes. Drain and set aside.
  • For the dough, beat the lard, add the tamal flour, baking powder, water, salt, and continue beating until it has a light consistency.
  • Place 2 tablespoons of dough on a tamal leaf, add the chicharrón in green sauce, and wrap.
  • Place the tamales in a steamer with water and cook over medium heat for 1 hour, or until cooked. Serve hot.

Nutritional Information

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