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In these Independence day celebrations enjoy traditional tamales. The best thing is that you can have green sauce and red sauce in the same preparation. Tamal means wrapped, since the cooking technique is to wrap the dough in corn or banana leaves. This chicken tamales with 2 sauces is the perfect recipe for you. You will not have to choose between green or red, you can have both. Enjoy this Mexican recipe in an original way.
6 pieces of guajillo chili pepper clean and deveined
1 piece of ancho chili pepper clean and deveined
8 pieces of morita chile pepper clean and deveined
1/4 of piece of onion
3 cloves of garlic
enough of Salt
enough of black pepper
2 spoonfuls of oil
1 kilo of tomato
7 pieces of serrano pepper clean and deveined
2 cloves of garlic
1/4 of piece of onion
1/4 of Cup of coriander
2 spoonfuls of oil
30 pieces of leaves for mixiote of corn
enough of Water hot
350 grams of lard
1 kilo of Corn masa mix for tamales
1 tablespoon of baking powder
2 cups of chicken soup
2 cups of chicken cooked and shredded
Preparation
For the red sauce, in a pot with boiling water, cook the guajillo chile, the ancho chile, the morita chile, the onion and the garlic around 15 minutes.
Blend the previous preparation with a little of the water until a smooth sauce is obtained.
Heat the oil in a saucepan over medium heat and cook the sauce for 10 minutes, season with salt and pepper to taste. Set aside.
For the green sauce, in a pot heat the oil over medium heat and fry the tomatoes with the chiles, garlic, onion and cilantro for about 15 minutes.
Blend the previous preparation until a sauce is obtained.
Heat in a pan with the oil and fry the sauce for 10 more minutes or until thick, season with salt and pepper.
Soak the tamale leaves with hot water until they soften. Drain.
For the dough, in a bowl beat the lard until it changes color, add the chicken broth, the tamal dough, the baking powder little by little and beat until you have a light and homogeneous dough.
Place a spoonful of dough on a tamal husk, add green sauce, shredded chicken and red sauce, and wrap it with the husk
Arrange the tamales in a steamer with water and a rack, cook for about 1 hour and let stand 10 minutes.
Serve hot and enjoy with a pot coffee.
PRESENTATION
On a plate, accompanied by a coffee pot.
TIPS
Wash your tomatoes very well, otherwise the sauce will be very acidic, if this happens, add a teaspoon of baking soda to counteract the flavor. The tamal dough absorbs too much liquid, therefore it is necessary to use the necessary amount.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
209
kcal
10%
Carbohydrates
12.2
g
4.1%
Proteins
7.1
g
14%
Lipids
15.0
g
23%
Fiber
1.0
g
2.1%
Sugar
1.2
g
1.3%
Cholesterol
25.8
mg
8.6%
Rate this tip
Ratings(2)
Teresa Salinas
08/12/2018 16:43:32
No es necesario hervir 15 minutos los chiles guajillo ancho etc.con 1 minuto basta y así no pierden su sabor.los tomates y chiles verdes con 4 minutos de hervir es suficiente
Carlos Sánchez Gálvez
21/09/2018 17:10:07
Verdaderamente se. Ven facil y riquísimos
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