Clase Azul Durango Recipe
Make Clase Azul Durango Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Filling Ingredients
Sauce Ingredients
Method
Preparation
- 1
Prepare the Masa
In a large bowl, combine blue corn masa, water, and salt. Mix thoroughly until a dough forms. The dough should be soft but not sticky. If it is too dry, add a little more water.
- 2
Prepare the Filling
In a separate bowl, mix together queso fresco, cooked shredded chicken, and chopped green chiles. Ensure the mixture is well combined.
Cooking
- 3
Form the Tamales
Take a small ball of masa (about the size of a golf ball) and flatten it into a circle on a piece of corn husk. Place a spoonful of the filling in the center and fold the husk over to enclose the filling. Tie the ends with a strip of husk or kitchen twine.
- 4
- 5
Steam the Tamales
Place the tamales upright in a steamer basket. Steam for about 1 hour, adding water to the pot as necessary to prevent burning. The tamales are done when the masa separates easily from the husk.
- 6
Serve
Serve the tamales hot, drizzled with the prepared tomatillo sauce.
