Name: Chicken Tinga Tamales
Prep time: 190 min
Cook time: 90 min
Yield: 8
Cuisine: Mexicana
Ingredients: 4 tomatoes, for the sauce; 1/4 onions, for the sauce; 1/4 cups chipotle chile, for the sauce; 2 dried chipotle chile, soaked, for the sauce; 2 cloves garlic, for the sauce; 1 cup chicken broth, for the sauce; 2 onions, for the tinga; vegetable oil, for the sauce; 3 cups chicken breast, cooked and shredded; 2 bay, for the sauce; 125 grams lard, for the dough; 4 cups masa mix for tamales, for the dough; 2 cups chicken broth, for the dough; 1 tablespoon baking powder, for the dough; salt, for the dough; water, hot, to soak the leaves; corn husks

Preparation

1h 40 mins

1h 30 mins

Low

For the tinga: Cut the tomatoes into quarters on an Alpine Cuisine® cutting board and set aside. Then cut the onion into quarters and set aside. Finally, cut the 2 onions into half-moons and set aside. Blend the tomatoes, onion, chipotle peppers, garlic cloves, and chicken broth. Set aside.