Name: Guajolotongo
Prep time: 70 min
Cook time: 50 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 cup lard, for the tamales; 2 cups masa mix for tamales, for the tamales; 1/2 cups chicken broth, for the tamales; 1 teaspoon baking powder, for the tamales; salt, for the tamales; corn husks, rehydrated, for the tamales; 2 cups chicken breast, cooked and shredded, for the tamales; 1 1/2 cups green salsa, semi-thick, for the tamales; water, to cook the tamales; water, to cook the sauce; 9 tomatillos, for the chilaquiles; 1/4 onions, for the chilaquiles; 4 serrano chiles, for the chilaquiles; 1 garlic, for the chilaquiles; 1 bunch cilantro, for the chilaquiles; 2 tablespoons vegetable oil, for the chilaquiles; 3 cups tortilla chips, cut into triangular shapes and fried, for the chilaquiles; chicken, cooked; sour cream; cheese; onion, fileted

Preparation

20 mins

50 mins

Low

Beat the lard for 3 minutes or until it is fluffy and has changed color. Add the corn flour and chicken broth to the lard, alternating and continuing to beat until fully incorporated. Add the baking powder and season with salt.