Guajolotongo

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

Mayte Rueda

Guajolotongo is a creation that originates from the streets of CDMX. It is a combination of tamales, chilaquiles, and telera, making it a very substantial and energetic dish that will keep you energized throughout the day; it is ideal for breakfast on those busy days!

Reviewed by Editorial Team of Kiwilimón

Published: 10-01-2023

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. Incorporate a generous tablespoon of dough onto the corn husks and spread it out. Add a little chicken and green sauce. Close the tamale and fold the tip toward the thicker part. Steam the tamales for 45 minutes. Set aside. For the chilaquiles sauce: Cook the tomatillos, onion, and chili in a pot with boiling water for 3 minutes. Blend the tomatillos, onion, and cooked chiles along with the garlic and cilantro until you have a smooth sauce. Heat a pot over medium heat, pour in vegetable oil, and add the sauce you blended. Season with salt and fry for 2 minutes. Remove from heat. In the same pot, add the fried tortilla chips and let them sit for a few minutes. Serve the tamale with chilaquiles on top, add chicken, cream, cheese, onion, and accompany with a telera. Enjoy your guajolotongo!

Nutritional information

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

Energy

332.7

kcal

16.64%

Carbohydrate, by difference

24.1

8.03%

Protein

Total lipid (fat)

25.3

38.92%

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100

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Guajolotongo

Ingredients

Preparation

Nutritional information

Presentation

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Guajolotongo

Ingredients

Preparation

Nutritional information

Presentation

Tips

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