Authentic home cooking from Mexico, with US measurements. 
Tamal de hierba santa (Ticoo yuconroo)
Hierba santa tamales originated when people discovered the plant could be used in various ways and adds great flavor to dishes. Originally, they were filled with turkey, as it was one of the first animals available. Over the years, turkey was replaced with free-range chicken.
Tamal de hierba santa (Ticoo yuconroo)
Hierba santa tamales originated when people discovered the plant could be used in various ways and adds great flavor to dishes. Originally, they were filled with turkey, as it was one of the first animals available. Over the years, turkey was replaced with free-range chicken.
Open in Cookpad AppSteps
- 1
Add the lard and salt to the masa. Knead until well combined.
- 2
Divide the masa into balls, about 1 1/4 oz (35 grams) each.
- 3
Flatten each ball into a tortilla. Place a hierba santa leaf on top, then carefully flip so the leaf is underneath.
- 4
Spread the black bean paste evenly over the tortilla, then add the shredded chicken.
- 5
Fold the sides of the tortilla toward the center, pressing the edges to seal in the filling.
- 6
Place the tamales on the hydrated corn husks. Steam for one hour. Serve with red mole sauce.
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