It’s like wherever the pork goes, the chicken ones will also be invited. They are the perfect dumbbell. And cooking tamales, especially, is the ideal time to spend time with our families
Ingredients
- 1 bag (2 kg) corn flour for tamales
- 1 kg. Lard
- 2 cds Royal
- 2 kg tomato skin
- 6 Serrano peppers
- 2 poblano peppers
- 1 bunch cilantro
- 2 1/2 cups of water
- Chicken broth in which the meat was cooked
- Tamal leaves to taste
- Salt
- Wax paper sheets
- 3 chicken breasts or pork
- 4 cloves garlic
- 1 tbsp knorr suiza
- Step by step 3 hrs.
Preparation
- First of all, you cook the chicken or pork, add spices, let it cook for 35 min. and add salt. You crumble it, set the broth aside because it will be needed.
- You wash the tomatoes, cook them, but only for about 10 min. As soon as they change color to opaque green, they turn off. Let them cool a little, on the other hand the serrano peppers are washed, chopped and added to the blender glass, the poblanos are added raw both chiles, cilantro and they are liquefied with the garlic and chicken concentrate gradually adding the tomatoes without so much broth, because we want a thick sauce.
- Separately you have to have your leaves soaked, your dough, for tamales whipped, as I indicate in one of my recipes, you begin to assemble your tamales. A “TIP” that is easier for me is to stir sauce and chicken and you save time, so you put the 2 things at the same time.