Tamale time! Chicken chile verde with cheese and red beef
I tried my best to write out the recipe!
For the masa use:
4 cups maseca
1 tbs of baking powder
2 tsp of salt
4 cups reserved broth from meat
1 cup of lard
Mix all of your dry ingredients and then slowly mix in the reserved broth. Make sure broth is warmed up and not cold. Mix in which ever salsa you used for the meat. For instance my chicken tamales I mixed in some of the chile verde and the beef ones I mixed in the red sauce. Next use an electric mixer beat your lard for a few minutes until nice and fluffy. Should have the consistency of whipped cream. Beat the lard into the masa mix until well combined. Test your masa by dropping a small piece into a glass of cold water. If it sinks keep beating the masa to incorporate more air. If it floats it’s ready!
Green chile chicken tamales
Boil some chicken thighs with a head of garlic and half an onion. Add salt to boiling water. Idk how much chicken lol I didn’t measure to be honest.
For the sauce
and a lbs of milapero tomatillos
Blend it all with some reserved chicken broth, half a fresh onion and a head of garlic that i boiled with the chicken. Season to taste with salt, onion powder, garlic powder, and some chicken boulion. Add in some fresh chopped cilantro and then cook it a bit with the boiled shredded chicken. I used Monterrey Jack cheese when I stuffed my tamales.
For the red beef tamales I also didnt really measure anything unfortunately but I boiled about 3 lbs of chuck roast with a head of garlic and half an onion. I Then boiled several guajillo chiles, New Mexico chiles, and pasilla chiles with 2 tomatoes and half an onion. I then blended it all with a bit of reserved beef broth and the head of garlic that I boiled with the meat.
I then seasoned it to taste with salt, garlic powder, onion powder, and beef bouillon. Shred the beef and add red sauce to taste to the beef.
Remember to reserve some of the sauce from both the beef and chicken to mix in with the masa