Brenda Villagomez

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Brenda Villagomez

Chicharrón Tamales in Green Sauce

Name: Chicharrón Tamales in Green Sauce
Prep time: 275 min
Cook time: 275 min
Yield: 8
Cuisine: Mexicana
Ingredients: vegetable oil; 10 green tomatoes, cut in half, for the sauce; 4 serrano chiles, for the sauce; 1/4 onions, for the sauce; 1 clove garlic, for the sauce; 2 cups water, for the sauce; 1 bunch coriander, for the sauce; vegetable oil, for the sauce; 2 cups pork rinds, for the sauce; tamale leaf; water; 250 grams lard, for the mass; 7 cups masa mix for tamales, for the mass; 2 tablespoons baking soda, for the mass; water, for the mass; salt

2h 30 mins

2h 5 mins

Low

4.75

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Brenda Villagomez

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Still not mastered how to make tamales? With this recipe of tamales stuffed with pork rinds in green sauce, you will not only learn how to do it, but you will be able to solve common doubts, such as how much butter is put to the dough, what the cooking time of the tamales is and how they are cooked in steamer. Prepare yourself with this excellent option of Kiwilimón and nobody will resist these spongy tamales and bathed in green sauce.

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Ingredients

8 portions

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Preparation

For the green sauce, in a pot over medium heat heat the oil, fry the tomatoes, the serrano pepper, the onion and the garlic, add the water, the cilantro and cook for 10 minutes.

Blend the previous preparation, then in a pot over low heat heat the oil, pour the sauce and cook it for 10 minutes, until it takes consistency. Add the pork rinds, cook for 5 more minutes. Let cool and reserve.

Soak the tamale leaves with hot water for 15 minutes. Drain and reserve.

For the dough, beat the butter, add the tamale flour, the baking powder, the water, the salt and continue beating until it has a light consistency.

Place 2 tablespoons of dough on a tamale leaf, add the pork rind in green sauce and wrap.

Place the tamales in a steamer with water and cook over medium heat for 1 hour, or, until cooked. Serve hot.

PRESENTATION

On an extended plate, accompanied by a coffee pot.

TIPS

The pork rinds absorb a lot of liquid, we recommend not adding too much water to the sauce. You can add pieces of carnitas to the stewed pork rind, if you wish.