Chicken Tamales Divorciados

Tamales are an iconic Mexican dish that is perfect for any occasion! Enjoy these chicken tamales divorciados, a delicious recipe prepared by stuffing corn husks with a fluffy and soft tamal dough, shredded chicken, and green and red sauce for a spicy touch.
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Ingredients
30
Portions
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Preparation
2h
1h 30 mins
Easy
  • For the red sauce: In a pot with boiling water, cook guajillo chile, ancho chile, morita chile, onion, and garlic for about 15 minutes.
  • Transfer previous preparation to a blender. Add a bit of water. Blend until smooth.
  • In a pot over medium heat, heat oil. Cook red sauce for 10 minutes. Season with salt and pepper. Set aside.
  • For the green sauce: In a pot heat oil over medium heat. Fry tomatillos, chile, garlic, onion, and cilantro for about 15 minutes.
  • Transfer previous preparation to a blender and blend to a sauce.
  • Heat a pot with oil. Fry sauce for 10 more minutes or until thick. Season with salt and pepper.
  • Soak corn husks in hot water until soft. Drain.
  • For the tamal dough: In a bowl, beat lard until it turns color. Little by little, add chicken broth, masa mix for tamales, and baking powder. Beat to a light and homogenous dough.
  • Place a tablespoon of dough in the corn husk. Add green sauce, shredded chicken, and red sauce. Wrap the tamal.
  • Arrange tamales in a steamer with water and a rack. Cook for about 1 hour. Let rest for 10 minutes.
  • Serve chicken tamales divorciados with café de olla.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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