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Recipe Tamales, red and green

Recipe of Tamales with green and red

The tamales are one of my favorite dishes of the mexican cuisine, the main dish for celebrations of our traditional festivals, or for the simple pleasure of eating them as breakfast or snack, I always have to hand this recipe.

INGREDIENTS

– 1 kilo of white mass for tortillas
– 1/2 liter of broth where you baked the meat filling
– 400 grams of lard
– 1 1/2 teaspoon baking powder
– 1 tablespoon of salt (or just a pinch if you need to make tamales candy)
– 50 corn husks for tamales, washed, soaked and dried

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For the fill-in red:
– 125 grams of chiles anchos soaked in very hot water, deveined and despepitados
– 3 cloves of garlic
– 1 tablespoon of lard
– 300 grams of solid meat, pork cooked with onion, herbs and shredded
– Salt to taste

For the green fill:
– 750 grams of green tomatoes, peeled
– 1/2 cup of chopped cilantro
– 1 tablespoon of lard
– 1 medium size onion finely chopped
– 6 chiles serranos, chopped very finely
– 300 grams of solid meat pork cooked with an onion
– Two cloves of garlic and herbs until soft and shredded
– Salt to taste

Recipe Tamales, red and green

MODE OF PREPARATION

The mass and the broth whisk very well by hand or with mixer (hand-20 minutes). Besides, the butter is beaten until it is fluffy and is added to the dough. They continue to beat vigorously until the put a piece in a cup of cold water it floats, add the baking powder and salt and mix well. Distribute a tablespoon of dough in each leaf of a tamal, put the filling, fold up and put to cook in a tamalera on a mattress of leaves of tamale. Cook for 45 minutes, or until they fall off easily from the leaves.

For the filling red

The chiles anchos liquefy with the garlic and the water in which you soaked it. This sauce is fried in the butter, add the meat, season with salt and let it boil for a few minutes until it is thick.

For the filling green

The tomatoes are put on to cook with 1/2 cup water and salt to taste until smooth, leave to cool a little and liquefy with the cilantro. In the butter is acitrona the onion, add the chile and then liquefied; add to the meat and let it season.