The Tamales They are one of the favorite dishes of Mexicans. Who does not enjoy a green or sweet tamale with an atole? But if you want to try them in a different way, it’s time to get down to business and follow the recipe from pressed pork rind that the youtuber known as chef in process share us.
The first steps for the pressed chicharrón tamales
For this recipe the chef in process we will need the following ingredients:
4 chambray peppers
2 jalapeno peppers
1/2 red onion
7 cloves of garlic
2 guajillo chilies
2 ancho chili peppers
2 bay leaves
1 cup of chicken broth
1 kilo of pressed pork rind
In a pot, boil the tomatoes, the tomatillos, the chambray peppers, the jalapeño peppers, 1/4 of the purple onion and 5 cloves of garlic.
In another pot or pan, place the guajillo peppers and ancho peppers, without seeds. Leave both containers on the fire to boil for about 10 minutes.
Once the time has elapsed, put the guajillo and ancho peppers in the blender and add a piece of onion, two cloves of garlic, two bay leaves and enough chicken broth, this last condiment you can make yourself or buy it. Mix everything at maximum power until you achieve a kind of paste.
Later, place the ingredients of the first pot in the blender, that is, the tomatoes, tomatoes, cambray chilies, onion and garlic cloves. Add a little water from the pot, salt and pepper to taste, and mix. This sauce must be well integrated and watered down to be able to combine with the pork rind.
Then, in a hot skillet, cook the pressed pork rind, which was previously cut into pieces so that it releases all its fat, by the way, it is not necessary to add oil.
Once the meat is well cooked, add the mixture of tomatoes and tomatoes, with a little ground cumin and a sprinkle of dried oregano. Let it simmer over low heat so that the pork rinds absorb all the sauce and, after a few minutes, you will have the meat ready for cooking. Tamales.
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Photo: YouTube Chef in progress
The secret to an original tamale dough
Now we move on to preparing the dough. For this the ingredients child:
300 grams of lard
1 tablespoon baking powder
1/2 tablespoon of salt
750 grams of dough for Tamale
1/2 cup chicken broth
Banana leaves, as needed
In a bowl place the lard, baking powder and salt. Beat by hand for a few minutes, until the salt dissolves and the mixture is smooth.
When the mixture is ready, add the dough to the same container. Tamale and mix with your hands.
Next, add a little of the guajillo pepper sauce and ancho peppers that we made previously until the paste takes on a reddish color. Add chicken broth to soften. Beat until it acquires a smooth and thick consistency.
Photo:You Tube Chef in progress
The last details for some unforgettable pork rind tamales
In a refractory, clay pot or in a casserole of Tamalesplace a bed of banana leaves, a tip that gives us chef in process is to pass them a second to the fire so that they become soft and it is easy to accommodate them in the containers.
Later spread a layer of dough and place some epazote leaves on it. Then add the pork rind and repeat until the entire container is filled. Remember that you must finish with the tamale dough and epazote leaves
Finally, wrap the entire mixture with banana leaves and the entire container with aluminum to take it to the oven at a temperature of 160 degrees for about 1 hour and a half.
After that time, your Tamales to enjoy.
To the Internet users who saw the proposal of the chef in process, They thought it was a juicy, slightly spicy, but delicious alternative. So you can encourage yourself to make them to taste a traditional dish, but in a different version.
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