Stuffed Tamale Roll with Cochinita

Name: Stuffed Tamale Roll with Cochinita
Prep time: 155 min
Cook time: 70 min
Yield: 12
Cuisine: Mexicana
Ingredients: 2 tablespoons lard, for the filling; 1/2 cups onion, finely chopped, for the filling; 2 cups beans, from a pot, cooked and without broth, for the filling; 2 tablespoons ground chipotle chile, for the filling; salt; pepper; 300 grams lard, for the dough; 1 kilo masa dough, for the dough; 1 1/2 tablespoons baking powder, for the dough; 1 tablespoon salt, for the dough; chicken broth, for the dough; 6 hojas santas; 1 cup cochinita pibil; 1 cup asadero cheese, cut into sticks; 4 tomatoes, for the sauce; 2 garlic, for the sauce; 1/2 onions, for the sauce; 4 serrano chiles, seedless and deveined; 6 árbol chiles, seedless and deveined, for sauce; 1 sprig fresh cilantro, for the sauce; sour cream, for serving; fresh cilantro, for decorating

Brenda Villagomez

This Stuffed Tamale Roll with Cochinita is an easy recipe you can prepare for your next posada. Cochinita pibil is usually eaten in tacos or panuchos, but it also tastes delicious in tamales. Additionally, this preparation includes asadero cheese, which melts while cooking, enhancing the texture delightfully.

For the Stuffed Tamale Roll with Cochinita Pibil, we recommend making a pickled onion sauce and serving it with it. Do you like this recipe?

Reviewed by Editorial Team of Kiwilimón

Published: 13-11-2018

Preparation

1h 25 mins

1h 10 mins

Low

Preheat the oven to 180°C Heat the lard in a skillet over medium heat and sauté the onion, add the beans and use a masher to mash them. Add the chipotle chili and season. Let cool.