TAMALES DE POLLO CON SALSA PARA ASAR Y FRIJOLES
No te sorprendas cuando veas que preparas pollo con salsa para asar para la cena y al día siguiente usas los sobrantes para preparar estos deliciosos tamales.
Provided by My Food and Family
Categories Recetas de cena
Time 1h30m
Yield 12 porciones
Number Of Ingredients 10
Steps:
- Remoja las hojas de maíz en agua caliente durante 30 min. Entretanto, bate bien los 4 ingredientes siguientes en un tazón grande con una batidora eléctrica a velocidad baja. Añade gradualmente el agua tibia, batiendo bien cada vez, hasta que la mezcla esté ligera y esponjosa. Incorpora 1/2 taza de frijoles.
- Combina los frijoles restantes con los ingredientes restantes.
- Esparce cerca de 1/3 de masa, formando un cuadrado de 4 pulgs., al centro de cada hoja de maíz escurrida (usa 12), dejando unas 2 pulgs. sin cubrir en el borde superior. Pon encima de la masa 3 cdas. de la mezcla de pollo. Dobla ambos lados y un extremo de cada hoja para encerrar el relleno.
- Vierte 3 tazas de agua en una tamalera u olla alta de 8 qt. de capacidad con una vaporera dentro. Forra el fondo de la tamalera o vaporera con algunas de las hojas de maíz restantes. Pon los tamales, con el lado abierto hacia arriba, en la tamalera; cúbrelos con las hojas de maíz restantes o un paño de cocina húmedo. Tapa la tamalera. Deja que el agua hierva a fuego medio-alto; cocina los tamales durante 1 hora, manteniendo un hervor suave a fuego medio-bajo, o hasta que estos se separen de las hojas; añade más agua hirviendo a la olla y ajusta el fuego según sea necesario para mantener el hervor suave.
Nutrition Facts : Calories 210, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TAMALES DE PUERCO (RED PORK TAMALES)
This authentic red pork tamales recipe comes from Jalisco, Mexico. The tamales are filled with pork shoulder and a spicy tomato sauce.
Provided by mega
Categories World Cuisine Recipes Latin American Mexican
Time 2h45m
Yield 15
Number Of Ingredients 15
Steps:
- Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve.
- Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool.
- Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
- Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve.
- Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
- Shred cooled pork with 2 forks.
- Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 30 g, Cholesterol 33.3 mg, Fat 20.3 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 7.4 g, Sodium 643.8 mg, Sugar 1.2 g
TAMALES DE POLLO CON CHILE VERDE- GREEN CHILE CHICKEN TAMALES
These tamales are really moist and the filling is full of flavor. You can adjust the heat to your liking. It is a Rick Bayless recipe. The directions include thorough directions for wrapping the tamales or if you prefer, you can use your favorite method.If using store bought prepared masa, make sure to use Masa for tamales and not Masa for Tortillas.
Provided by cookiedog
Categories Chicken
Time 2h30m
Yield 25-30 tamales
Number Of Ingredients 13
Steps:
- Preparing the cornhusks. Cover the husks with very hot water, weight with a plate to keep them submerged, and let stand for a couple of hours until the husks are pliable.
- Preparing the filling: On a baking sheet, roast the tomatillos about 4 inches below a very hot broiler until soft (they'll blacken in spots), about 5 minutes; flip them over and roast the other side. Cool and transfer to a food processor or blender, along with all the delicious juice that has run onto the baking sheet. Add the chiles and garlic and process to a smooth puree. Heat the oil in a medium-size saucepan over medium high. When quite hot, add the puree all at once and stir until noticeably thicker and darker, about 5 minutes.(I cover the pot with a splatter screen) Add 2 cups of the broth and simmer over medium heat (I use high heat) until thick enough to coat a spoon quite heavily, at least 10 minutes. I keep it simmering while I shred the chicken. (If you are making a double batch of the recipe, make sure to cook the filling for a longer amount of time.) Taste and season highly with salt, usually about 2 teaspoons. Stir in the chicken and cilantro; cool completely.
- Preparing the batter: With an electric mixer on medium-high speed, beat the lard or shortening with 2 teaspoons salt and the baking powder until light in texture, about 1 minute. Continue beating as you add the masa (fresh or reconstituted) in three additions. Reduce the speed to medium-low and add 1 cup of the remaining broth. Continue beating for another minute or so, until a ½-teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light). Beat in enough of the remaining ½ cup of broth to give the mixture the consistency of soft (not runny) cake batter; it should hold its shape in a spoon. Taste the batter and season with additional salt if you think it needs some. For the lightest textured tamales, refrigerate the batter for an hour or so, then rebeat, adding a little more broth or water to bring the mixture to the soft consistency it had before.
- For forming the tamales, separate out 24 of the largest and most pliable husks-ones that are at least 6 inches across on the wider end and 6 or 7 inches long. If you can't find enough good ones, overlap some of the large ones to give wide, sturdy surfaces to spread the batter on. Pat the chosen husks dry with a towel.
- Forming the tamales. Cut twenty-four 8- to 10-inch pieces of string or thin strips of cornhusks. One at a time, form the tamales: Lay out one of your chosen cornhusks with the tapering end toward you. Spread about ¼ cup of the batter into about a 4-inch square, leaving at least a 1 ½-inch border on the side toward you and a ¾-inch border along the other sides (with large husks, the borders will be much bigger). Spoon about 1 ½ tablespoons of the filling down the center of the batter. Pick up the two long sides of the cornhusk and bring them together (this will cause the batter to surround the filling). If the uncovered borders of the two long sides you're holding are narrow, tuck one side under the other; if wide, roll both sides in the same direction around the tamal. (If the husk is small, you may feel more comfortable wrapping the tamal in a second husk.) Finally, fold up the empty 1 ½-inch section of the husk (to form a tightly closed "bottom" leaving the top open), and secure it in place by loosely tying one of the strings or strips of husk around the tamal. As they're made, stand the tamales on their folded bottoms in the prepared steamer. Don't tie the tamales too tightly or pack them too closely in the steamer. They need room to expand.
- Setting up the steamer. Steaming 24 husk-wrapped tamales can be done in batches in a collapsible vegetable steamer set into a large, deep saucepan. To steam them all at once, you need something like the kettle-size tamal steamers used in Mexico or Asian stack steamers, or you can improvise by setting a wire rack on 4 coffee or custard cups in a large kettle. It is best to line the rack or upper part of the steamer with leftover cornhusks to protect the tamales from direct contact with the steam and to add more flavor. Make sure to leave tiny spaces between the husks so condensing steam can drain off.
- Steaming and serving the tamales: When all the tamales are in the steamer, cover them with a layer of leftover cornhusks; if your husk-wrapped tamales don't take up the entire steamer, fill in the open spaces with loosely wadded aluminum foil (to keep the tamales from falling over). Set the lid in place and steam over a constant medium heat for about 1 ¼ hours. (depending on the size of the tamales you make, it can take up to 4 hours). Watch carefully that all the water doesn't boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary. Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up. For the best textured tamales, let them cool completely, then re-steam about 15 minutes to heat through.
Nutrition Facts : Calories 299.7, Fat 16.4, SaturatedFat 6.9, Cholesterol 30.2, Sodium 130.5, Carbohydrate 29.1, Fiber 2.7, Sugar 1.4, Protein 9.8
More about "tamales de pollo con salsa para asar y frijoles recipes"
TAMALES DE POLLO EN SALSA VERDE: CHICKEN IN GREEN SALSA TAMALES
From tastecooking.com
Estimated Reading Time 6 mins
- To make the chicken: Place the chicken, onion, and garlic in a large stockpot. Cover the ingredients with water and cook over medium heat for 40 minutes, until the chicken is tender.
- While the chicken is cooking, make the salsa: Place the tomatillos, peppers, and garlic in a large pot with enough water to cover the ingredients. Cook, covered, over medium heat until they are cooked and tender, 15 to 18 minutes.
- Transfer the tomatillos, peppers, and garlic to a blender, and blend until smooth. Season the sauce with the salt and mix with the shredded chicken. Set aside.
- To make the dough: Place all the corn husks in a large bowl with warm water to soak for about 30 minutes; this will help make the husks soft and easily pliable when preparing the tamales.
- Place the lard in a large bowl and begin to beat it by hand or with a hand mixer until it acquires a lighter color and a slightly fluffy texture. Slowly incorporate the masa harina, baking powder, and warm broth.
- To assemble the tamales, place a corn husk on your work surface with the wide end facing toward you. Place 2 to 3 tablespoons (15 to 30 g) of the dough in the center of the corn husk, closer to the bottom of the husk (the wide end).
- To steam the tamales, place a steamer rack inside a large stockpot. Add enough warm water so that it almost reaches the steamer rack, then line the rack with a layer of corn husks.
- Serve the tamales while still hot; just let them rest for 5 minutes first so the dough can firm up.
TAMALES DE POLLO EN SALSA ROJA RECETA - YOUTUBE
From youtube.com
Author Chef Rogelio LaraViews 466K
CHICKEN TAMALES RECIPE WITH SALSA VERDE - MEXICAN FOOD …
From mexicanfoodjournal.com
3.6/5 (43)Calories 531 per servingCategory Main Dish
TAMALES DE POLLO CON VERDURAS | RECETAS MEXICANAS
From mexicoenmicocina.com
TAMALES DE POLLO EN SALSA VERDE - ASí SE PREPARA ESTA …
From mexicoenmicocina.com
CHEESE AND ROASTED PEPPERS TAMALES | TAMALES DE …
From mexicoinmykitchen.com
HOW TO MAKE AUTHENTIC TAMALES (SPANISH-LANGUAGE RECIPE)
From jplinguistics.com
COMO HACER TAMAL FACIL DE POLLO - COCINADELIRANTE
From cocinadelirante.com
POLLO EN SALSA VERDE PARA TAMALES - YOUTUBE
From youtube.com
TAMALES DE FRIJOLES, FRIJOLES CON RAJAS Y QUESO CON RAJA
From youtube.com
POLLO EN SALSA VERDE ESPECIAL PARA TAMALES | EPISODIO 102
From youtube.com
RECETAS DE TAMALES DE POLLO (166) - COOKPAD
From cookpad.com
TAMALES DE POLLO CON SALSA PARA ASAR Y FRIJOLES RECIPES RECIPE
From recipert.com
TEX-MEX RECETAS EN APP STORE
From apps.apple.com
SALSA ROJA PORK TAMALES RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE FOR TAMALES DE POLLO MADE EASY - JUST MEXICAN FOOD
From justmexicanfood.com
TAMALES DE POLLO RECIPE (MEXICAN STEAMED CORNCAKES …
From whats4eats.com
TAMALES DE POLLO EN SALSA VERDE - YOUTUBE
From youtube.com
RECETAS DE SALSAS Y RELLENOS PARA TAMALES - COCINADELIRANTE
From cocinadelirante.com
POLLO CON ACHIOTE RIQUíSIMO Y FACIL DE PREPARAR #VIRAL #POLLO #REELS …
From dailymotion.com
PORK TAMALES. AUTHENTIC RECIPE - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
You'll also love