Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
This Cochinita Stuffed Tamal Roll is an easy recipe that you can prepare for your next inn. Cochinita píbilita is usually eaten in tacos or panuchos, but tamale is also delicious. In addition, this preparation has cheese grilling, which melts at the time of cooking, complementing it with a delicious texture.
For the Rolled Tamale Stuffed with Cochinita Píbile we recommend making a pickled onion sauce and serving it with it. Do you like this recipe?
2 cups of bean of pot, cooked and without broth, for filling
2 spoonfuls of Chile chipotle milled for the filling
enough of Salt
enough of black pepper
300 grams of lard for the mass
1 kilo of corn dough for the mass
1 1/2 spoonfuls of baking powder for the mass
1 tablespoon of Salt for the mass
enough of chicken soup for the mass
6 pieces of Hoja santa leaf
1 Cup of cochinita pibil
1 Cup of asadero cheese cut into canes
4 pieces of tomato for the sauce
2 pieces of garlic for the sauce
1/2 piece of onion for the sauce
4 pieces of serrano pepper deveined and seedless
6 pieces of Chile de árbol pepper deveined and seedless, for salsa
1 twig of coriander for the sauce
enough of sour cream To accompany
enough of coriander to decorate
Preparation
Preheat the oven to 180 ° C
Heat the lard in a pan over medium heat and add the onion, add the beans and with the help of a crusher, crush to undo them. Add the chipotle pepper and season. Chill
Heat the lard in a pan over medium heat and add the onion, add the beans and with the help of a crusher, crush to undo them. Add the chipotle pepper and season. Chill
Splice a couple of sheets of aluminum foil, arrange the holy leaf and spread the dough all over the surface, add the refried beans, the cochinita pibil, the cheese strips and roll over with the aluminum foil.
Place the tamale roll in a tray and bake for 1 hour, remove and rest a few minutes before cutting.
For the sauce, roast the tomatoes, garlic, onion, chile serrano and the chile de árbol.
Blend the roasted vegetables with the coriander and salt to your liking.
Cut the tamale into slices and serve with the sauce, cream and cilantro.
PRESENTATION
Cut into rolls, accompanied by ranch cream and cilantro.
TIPS
The tamale dough should be firm enough to spread over the holy leaf. You can substitute the holy leaf for roasted banana leaf.
Did you cook this recipe?
Print recipe for:
Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
752
kcal
38%
Carbohydrates
76.2
g
25%
Proteins
21.6
g
43%
Lipids
41.2
g
63%
Fiber
9.1
g
18%
Sugar
2.4
g
2.7%
Cholesterol
67.6
mg
23%
Rate this Tip.
Ratings(1)
Beatriz Velasquez
06/12/2018 17:45:21
Deliciosa
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
