Main Dishes
The Secret Ingredient
Ingredients
- ●1 1/4 cups lard
- ●1 cup chicken broth made with MAGGI® Granulated Chicken Flavor Bouillon
- ●4 1/3 cups masa flour for tamales
- ●1 teaspoon baking powder
- ●1 teaspoon salt
- ●1 teaspoon ground black pepper
- ●4 cups water
- ●4 medium green tomatoes, quartered
- ●5 green bell peppers, quartered
- ●1 clove garlic, peeled
- ●1/4 cup chopped onions
- ●3 tablespoons vegetable oil
- ●2 pinches fine salt
- ●1 pinch ground black pepper
- ●10 corn husks, soaked in water
- ●1 boneless, skinless chicken breast, cooked and shredded
Make It
Step 1
For the dough:
Soften lard with the mixer for 5 minutes. Set aside.
Step 2
Add the chicken broth to the flour little by little until it forms a dough.
Step 3
Add the dough to the lard little by little and mix. Add the baking powder, salt and pepper. Set aside.
Step 4
For the filling: Heat water in a pot over medium heat. Add the tomatoes, bell peppers, garlic and onion and cook for 10 minutes. Strain the mixture and grind vegetables in the blender.
Step 5
Heat oil over medium heat in a pot; add the sauce and cook for 5 minutes. Add salt and pepper. Set aside.
Step 6
Spread two large tablespoons of dough to one corn husk, spreading over husk. Add a tablespoon of sauce and a tablespoon of chicken.
Step 7
Close the corn husk perfectly and fold it from the bottom up. Tie it up with a piece of leaf so they don't come apart. Assemble 10 tamales or until the dough is finished.
Step 8
Add water to a steamer; arrange the tamales in the steamer. Cover and cook over high heat for 55 minutes or until cooked.
