Lorenza Ávila

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Helena Gómez

Tamales from Tinga

Name: Tamales from Tinga
Prep time: 90 min
Cook time: 90 min
Yield: 12
Cuisine: Mexicana
Ingredients: 30 leaves corn; 2 cups corn masa; 1/2 cups lard; 1 teaspoon baking soda; 1 pinch salt; 2 cups Water, tibia; 1 onion, chopped; 2 cups chicken, shredded; 1 tomtato, chopped; 1 chipotle chili, chopped; oils

1h 30 mins

Low

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Lorenza Ávila

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Delicious and simple recipe of tamales de tinga, you will love the flavor of these tinga tamales, accompany them with a red sauce or with the one you like the most.

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Ingredients

12 portions

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Preparation

Put the corn leaves to soak in hot water for 20 minutes.

Beat the dough, lard, baking powder and salt. Add the water while continuing to beat until you get a spongy mass.

Heat the oil in a pan and add the chopped onion, wait for it to become slightly transparent and add the chicken, tomato and chipotle pepper, stirring for 5 minutes.

Drain the corn leaves and then put a little of the spongy mass in the middle of the leaves, leaving a little space in the upper part of each one.

Add a little of the chicken mixture on top of the dough, then fold the two sides to leave the filling in the middle.

In a pot of tamales, add the necessary water according to the pot. Place the steamer and line the bottom of the tamalera with the leaves of corn that you have left over.

Place the tamales on the tamalera with the open side up, cover the tamales with the remaining corn leaves or with a damp cloth.

Cover the tamalera and cook the tamales over medium-low heat for 1 hour or until the tamales are peeled off the leaves.

If necessary add more hot water to obtain the desired consistency.