6 cups corn flour
6 cups chicken broth
1 cups corn oil
2 teaspoons salt
1 teaspoons yeast
1 1/2 grilled chicken
2 cans green saouce
1 bag of corn leaves
Soak the hot water maize
leaves until they are smooth. Mix with an electric mixer: Maseca
(maiz flour for tamales), oil, salt, baking soda and the
chicken broth until forming a uniform and consistent texture.
Crumble the chicken and place
it to marinate in the green sauce. Take the corn leaf and put
a spoon of the fluor mixture and a spoon of the marinated chicken.
Fold by the center and wrap it up.
Place the tamales horizontally
on the base of the steamer and cook during
35 to 40 minutes. Check every 20 minutes. The tamale is
cooked when it is taken off of the corn leave with ease.
12 Small tortillas
50 grs. grinded cheese
1/2 cup cream
100 grs. lard
1 Large Tomatoe
1 Medium onion
1 Garlic tooth
4 Poblano peppers
Salt and pepper
Cut the tortillas in stips and
fry the stips in lard until uniformly toasted.
Peel the tomatoe skinf off, cook
it and grind it with the onion and the garlic, then fry everything
in the lard.
Add the chiles (previously roasted,
unveined, and cutted in stripes). Season with salt and pepper.
Get away from the heat and let cool for a while, add cream. Butter
Mix the tortillas with the sauce
resulting from the above procedure and pour over the recipient.
Top it all with grinded cheese and butter pieces.
Place in the oven at 200 C until
everithing is nicely toasted. Serve hot.