Chicken, Pork and Beans Tamales RECIPE FOR TODAY

Chicken, Pork and Beans Tamales

Ingredients
Makes: 35 tamales
1/2 kilo of chicken meat
50 grams of broad chili, deveined
30 grams of mulatto chilies, deveined
1 clove garlic
8 cumin
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.
Note:
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.
Advice:
You can use shredded pork instead of chicken.