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2 kilos Corn masa mix for tamales, they sell it in the mills or in the tianguis
2 chicken breasts
1 kilo green tomato
100 grams jalapeno pepper
2 cloves garlic
1/4 onions
pinches salt
pinches cumin
1 tablespoon oil, to cook
4 tablespoons baking soda
1/2 liters sour cream
400 grams manchego cheese, or gouda (to gratinate)
Preparation
The chicken breasts are boiled with garlic, salt and onion and when they are cooked, they are drained and then shredded, the broth will be used later. Boil the tomatoes and chiles together and the garlic and onion and then liquefy with a touch of cumin and season the sauce in a preheated saucepan over low heat and with the cda. of oil.
Add the flour to tamales the water of tomatoes little by little, salt to taste and mix to form a paste of soft consistency taking care that it is not watered down or too dry. Knead and beat perfectly until they become (eyes) explosive lumps.
In rectangular refractory (or to taste) is spread with butter and a little wheat flour (so that it does not stick during cooking the preparation, place a base of the flour mixture as 1 cm high and then a layer of sauce, shredded meat (chicken breast), cream Repeat: place another layer of flour mixture about 1 cm high and then a layer of sauce, shredded meat (chicken breast), cream and finally the cheese to gratinate.
Place a lid of aluminum foil and bake at 300 degrees in a gas oven for an hour or when you insert a toothpick or the tip of a knife and no longer leave part of the mixture of ingredients stuck to the walls of the knife.
It is served with a salad nopalitos to taste and Mexican rice.
PRESENTATION
Place on a plate or platter on a mirror of green sauce a portion cut in the shape of a square (of the baked tamale) and place the rice in a flanera and turn it so that it is like a little hill and on the one hand, in a casual way, the cactus salad .
TIPS
The nopalitos salad can be the traditional one with strips of onion, avocado, tomato, chopped cilantro, brine of pickled chilies and grated cheese.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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