Delicious recipe for red tamales, ideal for Mexican national holidays or the day of the Candlemas.
Learn more about Helena Gómez
Ingredients20 portions
Preparation
Beat the dough and the broth.
Apart beat the butter (until it is fluffy) and add to the dough, beat the two together.
Add the baking powder and salt and mix well.
Put a tablespoon of dough in each tamale sheet, add the stuffing, fold and cook for 45 minutes.
Stuffing the Tamal: Cook the tomatoes with 1/2 cup of water and salt.
When they are cooked, liquefy the tomatoes with the cilantro.
In the lard the onion is fried, the chili is added and then the liquefied. Add the shredded chicken and let it season.
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