Green Cambray Tamal

Name: Green Cambray Tamal
Total time: 4800 s
Yield: Serves 2 servings
Ingredients: 5 oz masa (about 140 grams); 3 tablespoons oil (45 ml); 1 tablespoon pork lard (15 grams); 1/2 teaspoon salt (2.5 grams); 1 1/2 tablespoons broth (20 ml, obtained during cooking); 2 oz chicken (about 60 grams); 2 teaspoons garlic (9 grams); 1 1/2 teaspoons onion (5 grams); 1/2 teaspoon salt (3 grams); 1 oz tomatillo (about 30 grams); 1 1/2 teaspoons onion (5 grams); 1/4 teaspoon garlic (1 gram); 1 teaspoon serrano pepper (5 grams); 1/2 teaspoon cilantro (2 grams); 2 corn husks

Botanas Istmeñas @botanas_Istmenas

These tamales can also be made with banana leaves.

Botanas Istmeñas @botanas_Istmenas

These tamales can also be made with banana leaves.

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Ingredients

1 hr 20 min

Serves 2 servings

5 ozmasa (about 140 grams)
3 tablespoonsoil (45 ml)
1 tablespoonpork lard (15 grams)
1/2 teaspoonsalt (2.5 grams)
1 1/2 tablespoonsbroth (20 ml, obtained during cooking)
Filling:
2 ozchicken (about 60 grams)
2 teaspoonsgarlic (9 grams)
1 1/2 teaspoonsonion (5 grams)
1/2 teaspoonsalt (3 grams)
1 oztomatillo (about 30 grams)
1 1/2 teaspoonsonion (5 grams)
1/4 teaspoongarlic (1 gram)
1 teaspoonserrano pepper (5 grams)
1/2 teaspooncilantro (2 grams)
2corn husks

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Steps

1 hr 20 min

1

Boil the chicken with the garlic, onion, and salt. Remove and shred the chicken.
2

Boil the tomatillo and serrano pepper. Once cooked, blend the tomatillo, garlic, onion, pepper, salt, and cilantro to make a sauce.
3

For the dough, mix the masa, salt, and liquids together.
4

Moisten the corn husks to make them easier to handle. Spread half the dough in a line down the center. Add the chicken.
5

After adding the chicken, spoon the sauce on top. Finish wrapping and place in a steamer for 45 minutes.