Tamal yucateco cocina yucateca

2 kg corn meal prepared for tortillas
Cheesecloth
3 ½ cups (750 grs) lard
Salt

Filling:
1 large chicken
1 kg pork cut in cubes
2 kg tomatoes, peeled, seeded and roasted
500 gr onion
1 head of garlic
Epazote
200 grs achiote diluted in ½ cup water
250 gr masa for khol
1 package banana leaves
Salt and pepper
Optional: 2 roasted chiles habaneros, deveined and chopped

Basic dough:
Dissolve the corn meal in 8 cups of cold water and strain in the cheesecloth. In a deep round pot combine the strained dough with the lard and the salt. Cook at medium heat and stir briskly with a wooden spoon for 30 minutes or until you can see the bottom of the pan.

Filling:
Boil the chicken and the pork in a large pot with 4 of the tomatoes, onions, garlic, 2 sprigs of epazote, achiote paste, 1 tbs. lard, salt and pepper.
When the chicken and pork is cooked, remove from the heat and remove the meats and then strain the broth. Place the broth in a large pot and add the khol, which is prepared by diluting 250 g. of the masa in cold water until thick.

Building the tamales:
Cut the banana leaves in squares approx. 30 x 30 cm.
Place in the center of each a chunk of the corn masa. Place on it a piece of the cooked chicken, a chunk of the cooked pork, a piece of tomato and a sprig of epazote. Add chile habanero if you want it hot.

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