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Try this recipe for a delicious tamale filled with stewed chicken with a delicious chili sauce, you can prepare it for a family dinner or any traditional Mexican party.
banana leaf, the necessary, roasted and cut into rectangles of 8 x 10 centimeters
4 chicken breasts, whole, cooked and shredded, for filling
8 ancho chili peppers, without seeds, for filling
4 morita pepper, without seeds, for filling
3 chipotle chilies, without seeds, for filling
1 tomtato, large roast, peeled, ground and cast, for filling
4 tablespoons lard, for the filling
Preparation
The dough is dissolved with the broth in a large casserole that should be on time.
After straining it is put on the fire and when it is boiled, add the butter and salt to taste.
Leave on medium heat, stirring for 20 minutes or until the dough is cooked.
This is known when putting a little dough on a piece of banana leaf comes off easily.
Then the rectangles of banana leaf are spread with about a large spoonful of dough, placing the filling in the center and folding the lateral ends of the leaf toward the center; the same is done with the final ends.
Then they will harden themselves with a little pack or with strips of the same leaves and they are placed in a tamalera or steamed with banana leaves, covered with another layer of banana leaves, cover the tamalera and put on the fire for an hour or until the tamales easily detach from the leaf.
Filling: The chiles are put on the fire with water to cover and give a boil; they are liquefied with the same water and the lard is heated, the tomato is added, it is seasoned very well until it is specito, the ground chiles are added and until it is very well seasoned.
Finally the shredding is added.
PRESENTATION
They fit in a rectangular dish without forgetting to place in the center of the table to put in it the leaves that wrap it.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
299.8
kcal
14.99%
Carbohydrate, by difference
27.6
g
9.2%
Protein
5.9
g
11.8%
Total lipid (fat)
18.9
g
29.08%
100
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