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Two Tamales And Taco Recipe

Name: Mitla Cafes Two Tamales And Taco Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1 cups masa harina (nixtamalized corn flour); 3 tbs warm chicken broth; 3 tbs lard or vegetable shortening, softened; 1 tsp baking powder; 1 tsp salt; 1 cups shredded cooked chicken (or pork); 1 tbs red enchilada sauce (or mole/green salsa if preferred); 2 units dried corn husks; 1 units corn tortilla; 0.5 cups shredded cooked beef or pork (or reserved shredded chicken); 1 tbs finely chopped white onion; 1 tbs chopped fresh cilantro; 1 units lime wedges; 1 tsp crushed hot salsa or chopped fresh chile; 1 tsp cooking oil (for heating tortilla); 0.25 tsp salt; 1 tbs crumbled queso fresco or grated cotija; 1 tsp sour cream or Mexican crema

Inspired by Mitla Cafe

Time1h 30m

Serves1

Make Two Tamales And Taco Recipe in just 1h 30m. 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 cups masa harina (nixtamalized corn flour)

3 tbs warm chicken broth

3 tbs lard or vegetable shortening, softened

1 tsp Baking powder

1 tsp Celtic sea salt

1 cups shredded cooked chicken (or pork)

1 tbs red enchilada sauce (or mole/green salsa if preferred)

2 units dried corn husks

Taco (single taco)

1 units corn tortilla

1/2 cups shredded cooked beef or pork (or reserved shredded chicken)

1 tbs finely chopped white onion

1 tbs chopped fresh cilantro

1 units Lime wedges

1 tsp crushed hot salsa or chopped fresh chile

1 tsp cooking oil (for heating tortilla)

1/4 tsp Celtic sea salt

Optional garnish and serving

1 tbs crumbled queso fresco or grated cotija

1 tsp sour cream or Mexican crema

Method

Tamales (makes 2)

Soak husks

Place the dried corn husks in a bowl and cover with warm water. Weigh them down with a plate and soak for 30 minutes until pliable.

Prepare masa

In a mixing bowl, combine 1 cup masa harina, 1 tsp baking powder and 1 tsp salt. Using a fork or mixer, beat in 3 tbsp softened lard until mixture is crumbly. Gradually add 3 tbsp warm chicken broth while mixing until a soft, spreadable dough forms that holds shape when pinched. If mixture is too dry add up to 1 tbsp more broth.

Prepare filling

Toss 1 cup shredded cooked chicken with 1 tbsp red enchilada sauce until evenly coated. Taste and season with a pinch of salt if needed.

Assemble tamales

Pat 2 soaked husks dry. Tear larger husks into two if necessary so you have 2 good pieces. On the smooth side of each husk, spread about 1/2 of the masa (roughly 1/4 cup) into a rectangle down the center, leaving 1/2-inch border at top and bottom. Place about 1/4 cup of the sauced shredded chicken in the center of the masa. Fold the sides of the husk over the filling, then fold the bottom up. Do not tightly roll — leave slightly loose to allow steam circulation. Repeat for second tamal.

Steam

Set up a steamer or a pot with a steamer insert and 1–2 inches of simmering water. Arrange tamales seam-side down in the steamer, open ends up. Cover and steam over medium-low simmering water for 45–60 minutes, checking water level occasionally and adding more hot water if needed. Rotate tamales after 30 minutes for even cooking. Test for doneness by peeling a husk; masa should be set and pull away cleanly from husk. If masa is still sticky, steam 10–15 more minutes.

Rest

Remove tamales from steamer and let rest 5 minutes before serving. Keep wrapped in husks until ready to eat.

Taco (single taco)

Heat tortilla

Warm a small skillet over medium heat with 1 tsp cooking oil. Toast the corn tortilla 20–30 seconds per side until pliable and slightly charred in spots. Alternatively, steam or microwave tortilla wrapped in a damp towel for 20 seconds.

Prepare taco filling

Warm 1/2 cup shredded meat in the skillet for 1–2 minutes just until hot. Sprinkle with 1/4 tsp salt to taste.

Assemble taco

Place the warmed tortilla on a plate. Add the hot shredded meat down the center. Top with 1 tbsp finely chopped onion and 1 tbsp chopped cilantro. Spoon 1 tsp salsa or a few small pieces of fresh chile on top. Squeeze lime wedge over taco to taste.

Garnish and serve

Optionally sprinkle 1 tbsp crumbled queso fresco or grated cotija over both tamales and the taco and add 1 tsp sour cream/crema to the taco. Serve the two tamales and taco together with extra salsa and lime on the side.