Green Tamales And Tamales With Peppers Recipe by Perla Bravo
Cooking Instructions 2 hours 1 Wash and disinfect the vegetables. 2 Cut the tomatillos into cubes and slice the onion into thin strips. Chop half of the serrano peppers into small pieces. Then sauté all these ingredients together. Boil the miltomate (or tomatillos) and the remaining peppers; once cooked, blend them and sauté the mixture. 3 Cook the pork and chicken, then cut them into small pieces. 4 Prepare the masa by mixing it with the lard and salt. Spread a layer of masa onto the pre-washed corn husks. 5 Once you have several prepared, add the filling to each one. 6 In a steamer, add 8 1/2 cups (2 liters) of water with a little salt and bring to a boil. Once boiling, arrange the tamales in the steamer, leaving a space in the center so they cook evenly. Cover and steam over high heat for 35 minutes. Enjoy with a cup of hot chocolate. 1 Wash and disinfect the vegetables. 1 Wash and disinfect the vegetables. 2 Cut the tomatillos into cubes and slice the onion into thin strips. Chop half of the serrano peppers into small pieces. Then sauté all these ingredients together. Boil the miltomate (or tomatillos) and the remaining peppers; once cooked, blend them and sauté the mixture. 2 Cut the tomatillos into cubes and slice the onion into thin strips. Chop half of the serrano peppers into small pieces. Then sauté all these ingredients together. Boil the miltomate (or tomatillos) and the remaining peppers; once cooked, blend them and sauté the mixture. 3 Cook the pork and chicken, then cut them into small pieces. 3 Cook the pork and chicken, then cut them into small pieces. 4 Prepare the masa by mixing it with the lard and salt. Spread a layer of masa onto the pre-washed corn husks. 4 Prepare the masa by mixing it with the lard and salt. Spread a layer of masa onto the pre-washed corn husks. 5 Once you have several prepared, add the filling to each one. 5 Once you have several prepared, add the filling to each one. 6 In a steamer, add 8 1/2 cups (2 liters) of water with a little salt and bring to a boil. Once boiling, arrange the tamales in the steamer, leaving a space in the center so they cook evenly. Cover and steam over high heat for 35 minutes. Enjoy with a cup of hot chocolate. 6 In a steamer, add 8 1/2 cups (2 liters) of water with a little salt and bring to a boil. Once boiling, arrange the tamales in the steamer, leaving a space in the center so they cook evenly. Cover and steam over high heat for 35 minutes. Enjoy with a cup of hot chocolate. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy peasy Pumpkin soup Warming daikon and carrot soup Creamy Pasta in béchamel sauce Thanksgiving Stuffing Oatmeal Bread (Cocoa Powder, Nuts, Banana) GF EF Easy peasy Pumpkin soup Warming daikon and carrot soup Creamy Pasta in béchamel sauce Thanksgiving Stuffing Oatmeal Bread (Cocoa Powder, Nuts, Banana) GF EF Honey glazed carrots Mashed potatoes Oven Roasted Tri-Tip Dairy Free Tuscan Chicken Soup Lemon Rice Coriander Soup Lemon Rice Vermicelli / Shavige Bhath Chocolate Tart Smoked chicken handi Lemon Rice Honey glazed carrots Mashed potatoes Oven Roasted Tri-Tip Dairy Free Tuscan Chicken Soup Lemon Rice Coriander Soup Lemon Rice Vermicelli / Shavige Bhath Chocolate Tart Smoked chicken handi Lemon Rice