Tamale Duo Recipe
Recipe information
Make Tamale Duo in just 2h 30m. Chicken: chicken, red sauce, queso fresco, pico de gallo, cilantro, served with Mexican rice & refried chorizo beans Pork Chile Verde: pork chile verde, tomatillo salsa, queso fresco, pico de gallo, cilantro, Vegetable: vegetable mix, cream sauce, queso fresco, pico de gallo, cilantro,
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Ingredients
Chicken Tamales + Sides
Pork Chile Verde Tamales
Vegetable Tamales
Chicken Tamales + Sides
1. Prepare corn husks
Soak dried corn husks in warm water for 30 minutes until pliable. Drain and pat dry on towel.
2. Make masa dough
In a large bowl beat the lard/shortening until fluffy. Stir in masa harina, baking powder and salt. Gradually add warm chicken broth, mixing with a spoon until a soft, spreadable dough forms. Dough should hold together and be slightly tacky; adjust with a tablespoon of broth or masa if needed.
3. Assemble chicken tamales
Lay a soaked corn husk flat. Spread about 3 tablespoons of masa across the center (leaving 1 inch borders). Place about 2 tablespoons shredded chicken in the center and spoon 1 tablespoon red sauce over chicken. Sprinkle 1 tablespoon queso fresco and 1 tablespoon pico de gallo. Fold sides of husk over the filling, then fold up the bottom. Repeat to make 8–10 tamales.
4. Steam tamales
Arrange tamales upright in a steamer basket with the open ends up. Cover with a damp towel and steam over simmering water for 1 to 1¼ hours, checking water level occasionally. Tamales are done when masa separates cleanly from the husk.
5. Make Mexican rice
Heat 1 tablespoon oil in a saucepan over medium heat. Add chopped onion and garlic and cook 1–2 minutes until translucent. Add rice and toast 2–3 minutes until slightly golden. Stir in tomato sauce, then add 2 cups chicken broth and 1/2 tsp salt. Bring to a boil, reduce to low, cover and simmer 18–20 minutes until liquid is absorbed. Fluff with fork.
6. Make refried chorizo beans
In a skillet over medium heat, brown chorizo until cooked through and crumbly, about 5 minutes. Add refried beans and stir to combine and warm through. If mixture is thick, add 1–2 tablespoons water to loosen. Taste and adjust salt. Keep warm and serve alongside tamales and rice.
7. Plate and garnish (Chicken)
Place 2–3 chicken tamales on a plate with a portion of Mexican rice and refried chorizo beans. Spoon additional red sauce over tamales if desired. Top tamales with a sprinkle of queso fresco, a spoonful of pico de gallo and a few cilantro leaves.
Pork Chile Verde Tamales
8. Prepare pork filling
If not already cooked, braise pork shoulder with salt, pepper and 1 cup tomatillo salsa until tender (about 1.5–2 hours). Shred pork and mix with remaining tomatillo salsa to moisten (about 1 cup total filling).
9. Make masa dough for pork tamales
In a bowl beat lard/shortening until fluffy. Combine masa harina, baking powder and salt then gradually add warm pork or chicken broth until a spreadable dough forms, similar to the chicken masa.
10. Assemble pork tamales
On soaked corn husks spread about 3 tablespoons masa. Place 2 tablespoons shredded pork mixed with tomatillo salsa in center. Fold sides and bottom to enclose. Repeat to make 8–10 tamales.
11. Steam pork tamales
Steam tamales upright for 1 to 1¼ hours until masa separates from the husk and feels firm. Remove and let rest a few minutes.
12. Plate and garnish (Pork)
Serve 2–3 pork chile verde tamales per portion. Spoon additional tomatillo salsa over tamales if desired. Garnish with crumbled queso fresco, pico de gallo and chopped cilantro.
Vegetable Tamales
13. Make cream sauce for vegetables
In a small saucepan combine the light cream, sour cream/crema and melted butter over low heat. Warm gently until combined and smooth; season with 1/4 tsp salt and a pinch of pepper. Fold sauce into mixed cooked vegetables so they are evenly coated.
14. Make masa dough for vegetable tamales
Beat lard/shortening until fluffy. In a separate bowl combine masa harina, baking powder and salt. Gradually add warm vegetable broth and mix into the fat until a soft, spreadable dough forms.
15. Assemble vegetable tamales
Spread about 3 tablespoons masa on each soaked corn husk. Spoon about 2–3 tablespoons of the cream-coated vegetable mix into the center. Sprinkle with a little queso fresco. Fold sides and bottoms to enclose. Repeat to make 8–10 tamales.
16. Steam vegetable tamales
Steam upright for about 1 to 1¼ hours until masa is set and separates from the husk.
17. Plate and garnish (Vegetable)
Serve 2–3 vegetable tamales per portion. Top with extra cream sauce if desired, then garnish with queso fresco, pico de gallo and cilantro.
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