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?
Learn more about Yamilette González
Ingredients12 servings
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.
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