Lorenza Ávila

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Chicken Tamales with two sauces

1h 30 mins
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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.
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30 portions
  • 6 guajillo chilies, clean and deveined
  • 1 ancho chili pepper, clean and deveined
  • 8 morita chili peppers, clean and deveined
  • 1/4 onions
  • 3 cloves garlic
  • enough salt
  • enough black pepper
  • 2 tablespoons oil
  • 1 kilo tomato
  • 7 serrano peppers, clean and deveined
  • 2 cloves garlic
  • 1/4 onions
  • 1/4 cups fresh coriander
  • 2 tablespoons oil
  • 30 leaves for mixiote, of corn
  • enough Water, hot
  • 350 grams lard
  • 1 kilo Corn masa mix for tamales
  • 1 tablespoon baking soda
  • 2 cups chicken soup
  • 2 cups chicken, cooked and shredded


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.


On a plate, accompanied by a coffee pot.


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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Gby Crzal
01/12/2020 08:02:22
Que rico!
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 Sanchez Galvezz
21/09/2018 17:10:07
Verdaderamente se. Ven facil y riquísimos

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