Tamales

INGREDIENTS:

6 cups corn flour
6 cups chicken broth
1 cups corn oil
2 teaspoons salt
1 teaspoons yeast
1 1/2 grilled chicken
2 cans green saouce
1 bag of corn leaves

PREPARATION

Soak the hot water maize leaves until they are smooth. Mix with an electric mixer: Maseca (maiz flour for tamales), oil, salt, baking soda and the chicken broth until forming a uniform and consistent texture.

Crumble the chicken and place it to marinate in the green sauce. Take the corn leaf and put a spoon of the fluor mixture and a spoon of the marinated chicken. Fold by the center and wrap it up.

Place the tamales horizontally on the base of the steamer and cook during 35 to 40 minutes. Check every 20 minutes. The tamale is cooked when it is taken off of the corn leave with ease.

Tortilla Soup

INGREDIENTS:

12 Small tortillas
50 grs. grinded cheese
1/2 cup cream
100 grs. lard
1 Large Tomatoe
1 Medium onion
1 Garlic tooth
4 Poblano peppers
Butter
Salt and pepper

PREPARATION

Cut the tortillas in stips and fry the stips in lard until uniformly toasted.

Peel the tomatoe skinf off, cook it and grind it with the onion and the garlic, then fry everything in the lard.

Add the chiles (previously roasted, unveined, and cutted in stripes). Season with salt and pepper. Get away from the heat and let cool for a while, add cream. Butter a recipient.

Mix the tortillas with the sauce resulting from the above procedure and pour over the recipient. Top it all with grinded cheese and butter pieces.

Place in the oven at 200 C until everithing is nicely toasted. Serve hot.