Tamales from Made in Mexico: The Cookbook: Classic and Contemporary Recipes from Mexico City (page 256) by Danny Mena and Nils Bernstein

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Notes about this recipe

  • tges on April 15, 2021

    Quite a different recipe to the other tamal dough recipes I have but I chose this one to try as it had the least amount of lard and called for chicken stock so thought it would result in a tastier (and healthier) tamal. With a stand mixer with whisk, the dough comes together nicely and quickly and I used mole negro (Oaxaca: Home Cooking From The Heart by Bricia Lopez) with two pulled poached chicken breasts which is basically, tamales de mole negro to build my tamales. Couldn't find corn husks so used banana leaves and was very, very happy with how easy this recipe was and how tasty it is. Would happily use this recipe as a base with whatever other Mexican dishes I have going on, like cochinita pipil to fill add to the masa dough. Goat cheese and salsa rojo sounds really good too!

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