5) Two Tamales And Taco Recipe

Name: Mitla Cafes 5) Two Tamales And Taco Recipe
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1.25 cups masa harina (for tamales); 1 cups warm chicken or vegetable broth; 3 tbs lard or vegetable shortening; 0.5 tsp baking powder; 0.5 tsp fine salt; 1 cups shredded cooked chicken (or pork/beef); 0.5 cups red salsa (mild or medium); 6 to taste dried corn husks; 1 each corn tortilla (6-inch); 0.75 cups cooked seasoned ground beef or shredded meat; 0.25 cups shredded lettuce; 2 tbs diced tomato; 2 tbs shredded cheddar or Mexican blend cheese; 1 tbs sour cream or crema; 1 tsp salsa or hot sauce; 1 each lime wedges; 1 tbs fresh cilantro, chopped

Inspired by Mitla Cafe

Time2h 5m

Serves1

Make 5) Two Tamales And Taco Recipe in just 2h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tamales (makes 2)

1 1/4 cups masa harina (for tamales)

1 cups warm chicken or vegetable broth

3 tbs lard or vegetable shortening

1/2 tsp Baking powder

1/2 tsp fine salt

1 cups shredded cooked chicken (or pork/beef)

1/2 cups red salsa (mild or medium)

6 to taste dried corn husks

Taco (single taco)

1 each corn tortilla (6-inch)

3/4 cups cooked seasoned ground beef or shredded meat

1/4 cups shredded lettuce

2 tbs diced tomato

2 tbs shredded cheddar or Mexican blend cheese

1 tbs sour cream or crema

1 tsp salsa or hot sauce

Optional garnishes & serving

1 each Lime wedges

1 tbs Fresh cilantro, chopped

Method

Tamales (makes 2)

Prepare husks

Soak 6 dried corn husks in warm water for at least 30 minutes until pliable. Weigh them down so they remain submerged.

Make masa dough

In a bowl, beat the lard (3 tbs) until slightly fluffy. In a separate bowl, combine 1 1/4 cups masa harina, 1/2 tsp baking powder and 1/2 tsp salt. Gradually add 1 cup warm broth to the masa mixture, stirring to form a soft, spreadable dough. Fold in the beaten lard and continue mixing until the dough is light and holds shape when pinched. If dough is too dry, add up to 2 tbs more warm broth; if too wet, add 1 tbs masa harina.

Prepare filling

Mix 1 cup shredded cooked chicken with 1/2 cup red salsa until combined. Taste and season with a pinch of salt if needed.

Assemble tamales

Drain husks and pat dry. Lay one husk flat with the narrow end pointing away. Spread about 1/4 to 1/3 cup of masa dough in a 3-inch-wide rectangle in the center of the husk, leaving a 1/2-inch border on sides and a 2-inch border at the end. Place about 2 to 3 tablespoons of the chicken-salsa filling in a line down the center of the masa. Fold the sides of the husk toward the center to enclose the filling, then fold up the bottom end. Repeat to make 2 tamales. Use extra husk strips to tie if desired.

Steam tamales

Set up a steamer pot with 1–2 inches of water (not touching the rack). Stand tamales upright with the open end up in the steamer. Cover with a damp kitchen towel and place the lid on. Steam over medium heat for 60–70 minutes, checking water level every 20 minutes and adding more hot water as needed. Tamales are done when masa easily pulls away from husk and is firm. Let rest 5–10 minutes before serving.

Taco (single taco)

Warm the corn tortilla directly over a gas flame for a few seconds on each side or in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly charred spots appear.

Heat 3/4 cup of cooked seasoned meat in a small skillet over medium heat until warmed through, 2–3 minutes. If the meat is dry, add 1 tsp water and cover briefly.

Assemble the taco: place the warmed tortilla on a plate, spoon the warmed meat down the center (about 3/4 cup), top with 2 tbs shredded cheese so it melts slightly, add 1/4 cup shredded lettuce and 2 tbs diced tomato. Drizzle 1 tbs sour cream and 1 tsp salsa or hot sauce over the top. Sprinkle chopped cilantro if using and squeeze lime wedge over the taco to taste.

Optional garnishes & serving

Serve two tamales with the single taco on the side. Offer lime wedges and extra salsa. Garnish with 1 tablespoon chopped cilantro across the plate if desired.