These delicious Mexican tamales, a tradition in many Latin American countries, are delicious. You will especially love this recipe for salty tamales.
Mexican Chicken Tamales Recipe
- 1/4 onion
- 1 liter of water
- 5 serrano peppers
- 1 cup of chicken broth
- 2 pinches of fine salt
- 1 small tablespoon of salt
- 1 clove of garlic without peel
- 500 grams of green tomato
- 1 small tablespoon of pepper
- 3 tablespoons of oil
- 1 crumb of ground black pepper
- 500 grams of flour for tamales
- 1 teaspoon of baking powder
- 250 grams of lard for the dough
- 1 boneless chicken breast cooked and
crumbled - 10 corn or banana leaves for tamale
soaked in water
Elaboration
1- For the dough, you soften the butter with the mixer for 5 minutes. You add the chicken broth to the flour until it forms a dough.
2- You add the dough to the butter, and you mix. You add the baking powder, your season, and you reserve.
3- For the sauce, add the water in a saucepan, put the medium heat, add the tomatoes, garlic, and onion, and cook for 10 minutes.
4- You remove the water and grind well in the blender. You add the oil to a pot over medium heat, you add the sauce, you cook for 5 minutes, you season, and you reserve.
5- You take a corn husk or a banana leaf, add two vast spoonful’s of dough, spread them well, and add a tablespoon of sauce and a tablespoon of chicken.
6- You close the corn paper very well and fold it from the bottom up. You tie them with a piece of a leaf, so they don’t come apart. In this way, your arms are all until the dough is finished.
7- Add water to a container, adjust the tamales, and cook them over high heat for 55 minutes or until they are cooked.
