Chicken, Pork and Beans Tamales
Makes: 35 tamales
1/2 kilo of chicken meat
50 grams of broad chili, deveined
30 grams of mulatto chilies, deveined
1 clove garlic
1/4 kilo of lard
1/2 tablespoon baking powder
1/2 tablespoon of salt
3 cups chicken broth
1/2 kilo of tamales flour
Corn leaves, soaked in hot water and drained
Boil the chicken meat in a saucepan with water and salt until smooth.
Meanwhile, toast the peppers in a bowl over medium heat and stir in hot water until smooth. Blend together with the garlic and cumin.
Heat 1 tablespoon butter in a saucepan over medium heat and pour the sauce above; Fry for a few minutes. Thin the chicken meat and add it to the sauce. Cook for a few minutes.
Beat the remaining butter in a large bowl until it is fluffy. Add the baking powder, salt, chicken broth and flour; Continue beating until all ingredients are incorporated. The dough will be ready when a ball of the same can float from a glass with water.
To make the tamales, put 2 tablespoons of dough and 1 tablespoon of filling in each sheet of tamale. Fold the tamales well and arrange them on the grill of a steamer with boiling water. Cover and cook until the tamale is easily peeled off the sheet, about 1 hour.
The leaves should be soaked in hot water for several hours to make them soft and manageable. Be sure to soak them and drain them in time.
You can use shredded pork instead of chicken.
27 de noviembre de 2016
Posted by Brenda A. Ysaguirre at 3:00