When it comes to preparing tamales, Mexicans know perfectly what we are talking about. And all this is due to the wide variety of tamales that exist. Well, on this occasion, in Recipesgatis we bring for you an exquisite recipe of strained tamales. The name may seem strange to you, but everything is because the mass with which these tamales are prepared is prepared, resulting in a very soft texture tamal that even gets rid in your mouth, wrapped in banana leaf and with a Achiote and tomato sauce accompanied with chicken. This mixture of flavors will you love. Do you ask how to make strained tamales? Learn with us and enjoy this dish with a coffee or a warm atole. Lets cook!
| 🚻 5 Diners | 🕘 1H 30m | 🍵 MERRIENDA | 🤯 DIFFERIALLY DIFFERENT |
| Ingredients to make strained tamales: |
| 1 chicken breast in pieces or shredded chicken 50 grams of achiote 1 median onion fillet 3 chopped tomatoes 3 cloves of garlic peeled 4 laurel leaves 4 cloves of smell 4 grains of pimientos fat 3 sheets of Epazote Fresco jugo of 2 lemons or 1 sour orange 1 tablespoon of butter or oil 1 bunch of banana leaf 1 pinch of salt to taste Para the dough :: 1 kilogram of nixtamalized corn dough 200 grams of butter 5 Fresh Epazote leaves 1 slice of chicken or water broth 1 pinch of salt to taste 1 piece of fine cloth to strain |
| ADDITIONAL CHARACTERISTICS: Cheap cost, nothing spicy, |
Ingredients to make strained tamales:
1. To start with the recipe for strained tamales, prepare the Achiote sauce. To do this, mix the achiote with 1 cup of water, 2 cloves of garlic and with lemon juice. It leads to liquefy about 2 minutes.
2. In a pot with a little butter, sauté the onion in Julianas and the tomato. Then, add the chicken and the achiote that you liquefied with water.
3. Immediately, add the bay leaves, the pimient fat, the smell nails and 2 more cups of water. Also add salt to taste, mix and let cook over medium-high heat. When it begins to boil, add the epazote leaves and keep the fire at a medium-low temperature.
4. In a container, dissolve the nixtamal mass with 2 cups of water. It must be completely watering.
5. When dissolved, the mixture passes through a fine fabric to strain it; whatever you are in the fabric you must discard it. For your cast tamales to be perfect, if you do not get the fine fabric, use a strainer and sneak the preparation about 3 times.
6. Take half a cup of the cast mass and add it to the pot with the chicken stew, mix one last time and let cook approximately 15 minutes. Then you can remove the pot from the fire.
7. With the already cast mass, it is time to cook it. Pass it to a pot and add the butter, a teaspoon of salt, 5 epazote leaves and 1 liter of water or chicken broth. From here, you must continue moving until the dough is thickened, which can take 25 to 35 minutes. Prepare your own broth with this simple chicken broth recipe.
Trick: It is important that you do not stop mixing because the dough can be glued to the bottom of the pot.
8. When the dough has thickened enough, retire it from the heat and let stand for a few minutes. Meanwhile, you can clean the banana leaves, cut them into pieces of approximately 25 cm and pass them on the direct flame to roast them and soften.
9. With the dough, the stew and the ready leaves, it is time to assemble the tamales cast. First, place the banana leaf, immediately a portion of the dough and then a piece of chicken with sauce.
10. Close the tamal bending the sheet on each side. You can secure it with a thread or thin pieces of the same leaf.
11. Pass the tamales cast at a steamer, cover and let cook over low heat for 1 hour.
Trick: If you don have a steamer, you can heat a little water in a pot and improvise a homemade steamer by placing a strainer on top.
12. When the cooking time has passed, you can enjoy these rich strained tamales.
