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Yamilette González

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Tamal Roll Stuffed with Cochinita

1 h 25 min
1 h 10 min
Easy
13
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This Cochinita Stuffed Tamal Roll is an easy recipe that you can prepare for your next seasonal party. Cochinita píbilita is usually eaten in tacos or panuchos, but the tamale is also delicious. In addition, this preparation has grilled cheese, which melts at the time of cooking, complementing the recipe with its 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?

Ingredients

12 servings
  • 2 spoonfuls of lard for the filling
  • 1/2 Cup of onion finely chopped, for the filling
  • 2 cups of bean of pot, cooked and without broth, for the filling
  • 2 spoonfuls of Chile chipotle milled for the filling
  • enough of Salt
  • enough of black pepper
  • 300 grams of lard for the dough
  • 1 kilo of corn dough for the dough
  • 1 1/2 spoonfuls of baking powder for the dough
  • 1 tablespoon of Salt for the dough
  • enough of chicken soup for the dough
  • 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 (356F)
    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
    Join together a couple of sheets of aluminum foil, arrange the santa hoja leaf and spread the dough all over the surface, add the refried beans, the cochinita pibil, the cheese strips and cover with the aluminum foil.
    Place the tamale roll on 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 taste.
    Cut the tamale into slices and serve with the sauce, cream and cilantro.

    PRESENTATION

    Cut into rolls, accompanied by ranch dressing and cilantro.

    TIPS

    The tamale dough should be firm enough to spread over the santa hoja leaf. You can replace the santa hoja leaf for roasted banana leaf.

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    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%
    Esha
    Rate this Tip.
    Ratings (1)
    Beatriz Velasquez
    06/12/2018 17:45:21
    Deliciosa

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