Enchilada And Tamal Recipe

Prepare the Filling

In a bowl, mix the shredded cooked chicken with 1 cup of enchilada sauce and half of the chopped cilantro.

Assemble the Enchiladas

Preheat the oven to 375°F (190°C). Take a corn tortilla, add a portion of the chicken filling, roll it up, and place it seam-side down in a baking dish. Repeat with remaining tortillas.

Add Sauce and Cheese

Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with shredded cheese.

Bake

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.

Garnish

Once out of the oven, let it cool slightly, then top with sour cream and the rest of the chopped cilantro before serving.

Soak the Corn Husks

Soak the corn husks in warm water for about 30 minutes to make them pliable.

Prepare the Masa

In a large bowl, mix masa harina, vegetable broth, corn oil, and salt until a soft dough forms.

Prepare the Filling

In a separate bowl, mix the shredded cheese and salsa. This will be the filling for the tamales.

Assemble the Tamales

Take a soaked corn husk, spread about 2 tablespoons of masa on it, add a tablespoon of filling, and fold the husk. Repeat with remaining husks and filling.

Steam the Tamales

Place the tamales upright in a steamer and steam for about 1 to 1.5 hours, or until the masa is firm.

Rinse the Rice

Rinse the long-grain white rice under cold water until the water runs clear.

Cook the Rice

In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until the rice is tender and water is absorbed.

Sauté Aromatics

In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and cumin, sauté for another minute.

Cook the Beans

Add the canned black beans (drained and rinsed) to the skillet. Stir to combine and cook for 5-7 minutes until heated through.

Garnish

Remove from heat and garnish with fresh cilantro before serving.