Tamales Bandera Recipe
Corn tamales stuffed with shredded chicken, dipped in enchilada sauce, green sauce and crema. Served with Mexican rice and beans.
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Ingredients
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Tamales
Filling
Sides
Method
Tamales Preparation
- 1
Soak Corn Husks
Soak the dried corn husks in warm water for about 30 minutes until pliable.
- 2
Prepare Masa
In a mixing bowl, combine corn masa, baking powder, salt, vegetable oil, and chicken broth. Mix until the dough is smooth and consistent.
Filling Preparation
- 3
Prepare Filling
In a bowl, mix the shredded chicken with enchilada sauce, ensuring it is well-coated.
Assembling Tamales
- 4
Assemble Tamales
Take a soaked corn husk, spread 2-3 tablespoons of masa onto the center, leaving space at the edges. Add 1-2 tablespoons of the chicken filling on top of the masa. Fold the sides of the husk over the filling, then fold the bottom up to close the tamale.
Cooking Tamales
- 5
Steam Tamales
Place the assembled tamales upright in a steamer basket. Steam over boiling water for about 1-1.5 hours, or until the masa pulls away from the husk easily.
Serving
- 6
Serve
Serve tamales with a drizzle of green sauce, enchilada sauce, and crema on top. Accompany with Mexican rice and refried beans.
