Forget Ordinary Tamales: Try This Rosca de Tamal!
Ingredients:
- 12 cup Bundt pan
- 4-5 hydrated corn husks
Chicken with Salsa Verde
- 1 lbs Cooked and shredded chicken (you can use Rotisserie Chicken)
- 12 Tomatillos
- 2 Serrano Peppers
- 1/2 White Onion
- 2 Garlic Cloves
- Cilantro
- 1/4 cup water
- 1 tbsp vegetable oil
- Salt
Masa
- 3 lbs Masa para Tamales (try our Ready Masa for Tamales)
- 12 oz lard
- 1 tbsp baking powder
- 1 1/2 tsp Salt
- 1/2 cup jalapeño pickled juice
- 1 cup warm water or broth
- 1/2 cup of shredded cheese
- Crema Mexicana
Preparation:
Salsa:
In a saucepan add tomatillos, serrano peppers, onion, cover it with water, set it at medium heat and let it boil. Once everything cooked transfer all I ingredients to the blender.
Add the Garlic cloves, cilantro, 1/2 cup of water, salt and blend it for one minute. Once done reserve 1/2 a cup and reserve. Blend the rest of Salsa for another minute.
Filling
Set a frying pan at medium heat, add 1 tbsp of oil and allow it to heat up. Add the cooked and shredded chicken, cook it for 2 minutes and add the salsa and mix it all together. Let it simmer and taste, maybe you have to adjust flavor adding a pinch of salt. Let it cook for 7 to 10 min.
Masa
In a bowl add of12 oz. lard and cream it with a hand mix blender. After 5 minutes the lard has to be niche and creamy. Add baking powder and salt. Mix it.
Grab a 3 lbs Bag of Ready to cook Masa from our stores.
MIs the ready masa to the creamy lard and mix it. Add jalapeño pickled juice. Keep it mixing
Add water or broth and mix it for 6 minutes
Turn up the speed to the highest for 6 more minutes.
Once the masa is ready let it set for 20 minutes
Rosca
Get your pot ready, be sure that the bund pan fits at the top of your pot. Half filled it with water and let it boil.
In the mean time prepare the rosca. Brush the pan with melted lard. Add half of the masa and spread evenly. Let it set so you dont have bubbles, Add the chicken filling and shredded cheese let it sit and then add the rest of the masa.
Cover it with the soaked corn husks and cover then with foil,
Place it in the pot and let it steam for 1 hr at medium low.
After 1 hour the Rosca de tamal should be nice and firm.
Let it set for 20 minutes and flip it over
Garnish with the rest of the salsa and crema mexicana.