Tamale with Chicken – a detailed recipe for cooking. Share with друзьями: 
The photodishes: Kat Toych Time: 2 hours. Difficulty: medium Quantity: 24 tamale Recipes use volumetric containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 24 pcs. dried corn leaves
- 1 chicken bouillon cube
- 450 gr chicken breast fillet
- 350 gr chicken meat (chicken legs)
- 2 tbsp. freshly laid fresh cilantro or parsley
- 1 clove of garlic, chop
- 1/2 tsp ground cumin
- 1/2 tbsp. hot salsa verde sauce (see salsa sauce recipe. here)
- 1 dried chili pepper ancho, remove seeds
- 4 tbsp. cornmeal
- 1 1/3 Art. lard
- Salt
Recipes with similar ingredients: corn husk, chicken, cilantro, parsley, garlic, cumin, salsa sauce, corn flour, lard, pepper ancho
Recipe preparation:
- Place the corn leaves in a bowl and pour hot water. Press on top with a dish so that all the leaves are completely submerged. Soak until leaves become flexible, approximately 1 hour.
- Meanwhile, prepare the filling: pour into the pan 4 tbsp. water, add the bouillon cube and bring to a boil. Add chicken and cook over medium heat until tender, 12-15 minutes. Take out the meat and cool, then cut into small pieces.
- Pour into the food processor 1 1/4 tbsp. chicken stock add cilantro and mashed (the remaining broth can be used to cooking other dishes). Pour the mashed potatoes into the pan. Add garlic, cumin and salsa, bring to a boil and cook on medium fire until liquid boils slightly, about 12 minutes. Stir in chicken and salt. Remove from the stove, cool.
- Prepare the dough: soak the ancho pepper in hot water, for about 15 minutes Drain the water, then grind the pepper in pasta. Mix in a large bowl chili paste, corn flour, lard, 2 2/3 Art. warm water and 2 tsp. salt. Knead the dough until smooth. consistency, 10 – 15 min.
- Remove leaves from water and wipe dry. Spread the leaves into clean the surface, and discard small and torn. Share in the center of each sheet is 3 tbsp. l dough and distribute throughout surface, departing from each edge 2.5 cm. Then lay on dough in the center 2 tbsp. l chicken meat, and spread over the entire length. Wrap tamale in roll so that the filling remains inside the test. Then tuck the edges from the ends and bandage the kitchen a thread.
- Place the steamer basket in a large pot with filled with 3-5 cm. water. Put tamale in a basket and cover pan lid. Bring water to a boil and steam tamale, until the dough is separated from the leaves, approximately 1 hour. Remove tamale from a double boiler and cool a little. You may be interested in another tamale recipe.
