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Una receta deliciosa preparada con los mejores ingredientes.
Portions to prepare
* Ingredient quantities will be adjusted approximately🌽 Ingredients
🛠 Necessary Equipment
Preparation Steps
Prepare the Dough
For the tamale dough: Mix the Harina Precocida de Maíz Amarillo P.A.N. with the salt and baking soda.
Beat the Shortening
Beat the shortening with an electric mixer until creamy and gradually add the Harina Precocida de Maíz Amarillo P.A.N. mixture, followed by the broth, until you get a soft and smooth dough.
Prepare the Filling
For the filling: In a skillet, roast the tomatoes until they soften and the skin begins to char; set aside. Toast the ancho chiles and set aside. In vegetable oil, sauté the garlic cloves and the half onion until translucent. Place everything in a blender and process until you get a moderately thick sauce.
Cook the Filling
Strain and reserve ½ cup of the sauce. Place the rest in the skillet and mix with the shredded chicken. Let it cook and adjust salt and pepper to taste.
Assemble the Tamales
To assemble the tamales: Lay out the leaves on the table, place two tablespoons of the dough and flatten it leaving the edges free. Place 2 to 3 tablespoons of the filling over the dough and close each tamale by bringing the ends together and folding the leaves so the dough doesn't escape. Steam without letting the water touch the tamales for about 45 minutes over medium heat.
Frequently Asked Questions about this recipe
¿Se puede guardar la masa?
Sí, puedes refrigerarla cubierta en un recipiente hermético por hasta 2 días.
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