Tamachile Recipe
Rellento stuffed with shredded chicken, topped with ranchera sauce and crema. Served with Mexican rice and refried beans.
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Ingredients
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Relleno
Ranchera Sauce
Crema
Sides
Method
Relleno
- 1
Prepare the masa
In a mixing bowl, combine the corn masa, water, and salt. Mix until a smooth dough forms. If the dough is too dry, add a little more water, one tablespoon at a time.
- 2
Shape the rellenos
Take a small ball of masa dough (about the size of a golf ball) and flatten it into a disc. Place about 2 tablespoons of shredded chicken in the center and fold the dough over to form a half-moon shape. Seal the edges by pressing them together.
- 3
Fry the rellenos
In a large skillet, heat vegetable oil over medium heat. Fry the rellenos until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
Ranchera Sauce
Crema
- 7
Mix the crema
In a small bowl, combine sour cream and lime juice. Mix until well combined. Set aside.
Sides
- 8
Prepare the sides
Cook the Mexican rice according to package instructions. Heat the refried beans in a saucepan until warmed through.
