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Yamilette

Yamilette González
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Recipe of Tamal Roll Stuffed with Cochinita
Yamilette

Yamilette González
Recipe of Tamal Roll Stuffed with Cochinita
Yamilette

Yamilette González
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Tamal Roll Stuffed with Cochinita

155 minutes
Easy
12 servings
1
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?
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Ingredients

  • 2 spoonfuls of lard for the filling
  • 1/2 Cup of onion finely chopped, for filling
  • 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 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 Saint 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 chile serrano deveined and seedless
  • 6 pieces of tree chili 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.

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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 este Artículo.
    Ratings (1)
    Beatriz Velasquez
    2018-12-06T17:45:21.00-06
    Deliciosa
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