tamales de pollo o puerco (chicken or pork). tamales de pollo o puerco (chicken or pork) so very good. Chicken Or Pork Tamales, Sauce is inside the tamales. Tamales salvadoreños de pollo y cerdo/ chiken and pork salvadorean tamales.

TAMALES DE POLLO, PUERCO Y JALAPEÑO CON. Beat lard with an electric mixer in a large bowl until fluffy. Following a traditional family recipe, our Chicken in Red Sauce Tamales are prepared with the most authentic ingredients. You can have tamales de pollo o puerco (chicken or pork) using 9 ingredients and 12 steps. Here is how you achieve it.

Ingredients of tamales de pollo o puerco (chicken or pork)

1. Prepare 1 tbsp of baking soda.
2. You need 3 tbsp of salt.
3. Prepare 1 of boiled and shredded chicken breast or pork roast enough to fill each tamale with 1tbsp of meat.
4. It's 1 of red or green salsa of your choice that can be found on my profile..
5. You need 1 of water.
6. Prepare 1 of corn husks or banana leafs.
7. You need 1 of 4 lb bag of maseca for tamale.
8. You need 1 of you can also instead of meats and salsa use sliced mozarella cheese slice tomato slice onion and slice jalapenos.
9. You need 1 1/2 lb of fresh manteca (lard) or crisco shortning melted.

Wrapped in a sustainable wrap to preserve the delicious flavor and texture of our soft and moist masa. The filling is made with chicken leg meat and richly seasoned in an authentic red sauce. Stir until well mixed. (If you don't have pork broth, chicken or beef from a box will do). Let tamales stand in the steamer off the heat for a few minutes to firm up.

tamales de pollo o puerco (chicken or pork) instructions

1. in large mixing bowl or electric stand mixer add all dry ingredients, slowly add water..
2. it should have a consistancy almost like a brownie mix when it has enough water in it.
3. add lard and mix well, it should loosen it up ..
4. place corn husks in hot water to make them pliable..
5. mix shredded meat and salsa together.
6. when corn husk is soft take it in your hand place a hand full of masa in it spread it out and add meat filling.
7. fold over one side then fold up the bottom, then fold over other side..
8. in the bottom of the tamale steam pot fill with water until it gets to the vent plate, lay some corn husks down over the vent plate, and start layering the tamales in..
9. when you r done making the tamales place another layer of corn husks on top and cover with a damp cloth and the lid..
10. if cooking inside, place on stove on high then lower to med-low when you hear the water boil..
11. if cooking outside on a gas stove do the same, just make sure to check often to make sure it doesn't run out of water and burn the bottom..
12. it takes about 3 hrs for them to steam, when done remove carefully from the pot and place on a cookie sheet so they can cool down some..

Same day Make Red Chile sauce or red tamale sauce to flavor the pork meat. Remove stems and all the seeds from the ancho chiles. Place remaining lard in a large bowl; beat with an electric mixer until creamy. Tamales are traditionally made of a corn-based dough, it's Nahuatl name is: tamale. It is steamed in a leaf wrapper.