Chicharrón in Green Sauce Tamales

Brenda Villagomez
Every Mexican food enthusiast should know how to make tamales! This delicious recipe will not only help you learn how to make the best tamales ever, but it will also serve to pamper your family with some fluffy and tasty tamales stuffed with chicharron in green sauce, a classic Mexican stew prepared with pork rinds soaked in a spicy tomatillo sauce.
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Ingredients
8
Portions
  • some vegetable oil
  • 10 tomatillos, cut into halves, for the green sauce
  • 4 serrano chiles, for the green sauce
  • 1/4 onions, for the green sauce
  • 1 clove garlic, for the green sauce
  • 2 cups water, for the green sauce
  • 1 bunch cilantro, for the green sauce
  • some vegetable oil, for the green sauce
  • 2 cups pork rinds, for the green sauce
  • some corn husks
  • some water
  • 250 grams lard, for the tamal dough
  • 7 cups masa mix for tamales, for the tamal dough
  • 2 tablespoons baking powder, for the tamal dough
  • some water, for the tamal dough
  • some salt
Preparation
2h 30 mins
2h 5 mins
Easy
  • For the chicharron in green sauce: In a small pot over medium heat, heat oil. Fry tomatillos, serrano chiles, onion, and garlic. Add water and cilantro. Cook for 10 minutes.
  • Transfer previous preparation to a blender and blend until smooth. In a small pot over low heat, heat oil. Pour green sauce. Cook for 10 minutes or until thick. Add pork rinds. Cook for 5 more minutes. Let cool and set aside.
  • Soak corn husks in hot water for 15 minutes. Drain and set aside.
  • For the dough: Beat lard. Add masa mix for tamales, baking powder, water, and salt. Keep beating until it has a light consistency.
  • Place 2 tablespoons of tamal dough in each corn husk. Add chicharron in green sauce and wrap.
  • Arrange tamales in a steamer with water. Cook over medium heat for 1 hour or until cooked through. Serve chicharron in green sauce tamales hot.

Nutritional information

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