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Modo de Preparación
Tamale Dough:
- In a large mixer bowl, mix the lard until fluffy.
- Add baking powder, salt, chicken broth, and MASECA® Tamale flour. Continue mixing to integrate all ingredients until obtaining a soft dough.
Filling:
- Boil chicken breast, tomatoes, serrano peppers, garlic, onion, and cilantro. Season with salt and pepper to taste.
- Shred the chicken breast and set aside.
- Blend the rest of the ingredients with the water.
- Cool before filling tamales.
Tamale Assembly:
- Soak corn husks in hot water with half teaspoon of salt overnight. Remove from water and drain.
- Take 2 spoons of tamale dough, place in the middle of a corn husk and spread evenly with a spoon in the middle of the corn husk. Add some of the shredded chicken and salsa on the masa and in the middle of the husk.
- Close the husk overlapping the sides to the middle, and then fold upward the top portion of the husk).
- Place tamales on the steam rack of a steamer pot. Close and cook until tamale comes off the husk when serving (approximately 1 ½ hours).
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