Serves 1
Directions
- 1Boil chicken with ribs in water with salt, remove impurities, add green onions, and chicken bouillon. Cook on medium heat for 30 minutes.
- 2Cook tomatillos for 3 minutes, then transfer to a blender with onions, broth, chilis, garlic, and cilantro. Blend until smooth.
- 3Shred the chicken, then sauté in a pan with a little oil, the blended salsa, black pepper, and oregano.
- 4Beat the lard for 5 minutes, then mix in the instant corn masa, baking powder, and 4 cups of broth. Beat for 15 minutes until fluffy.
- 5Let the masa rest for 5 minutes while preheating the oven to 350 degrees.
- 6Press 4 tablespoons of masa into each cupcake mold.
- 7Bake the masa bowls in the oven for 20 minutes.
- 8Stuff the bowls with the chicken mixture and bake for an additional 10 minutes.
- 9Let the tamale bowls rest for 5 minutes before removing from the molds.
Ingredients
- 3 lbs chicken with ribs
- 1 lb tomatillo
- 1/4 onion
- 4 green onion
- 3 garlic clove
- 1 handful cilantro
- 1 roasted hatch pepper, peeled
- 1 roasted poblano pepper, peeled
- 3 cup instant corn masa for tamales
- 2 1/2 tsp baking powder
- 6 oz lard
- 4 cup chicken broth
- salt (optional)
- chicken bouillon (optional)
- black pepper (optional)
- oregano (optional)
- oil (optional)
Equipment
blendercupcake moldspanoven
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