1 chicken cut in pieces or two chicken breasts10 cups of water2 sticks of marjoram2 garlic cloves1 onion cut in 4Salt and pepper to taste1-middling onion chopped2 spoonful of corn oil 2 middling tomatoes peeled and chopped1 sweet pepper chopped6 limes sliced6 tortillas cut in strips, fried and rinsed in soaking paperMake 6 servings.
Cook the chicken in water with the marjoram, garlic, onion and salt to tasteOnce it’s cooked remove it from the broth and chop itFilter the brothSauté the onion in the oil and add the sweet pepper, the tomato and let it season Add the broth and half the slices of lime and let it boil for 10 minutes Add the chicken and the rest of the lime and serve immediately accompanied by the tortillas.
Tamal de Boda
Typical food from Yucatan
1 hen or a big chicken in pieces ½ kg of pork leg2 sticks of Mexican tea6 sticks of marjoram6 garlic clovesSalt to taste 250 g of annatto8calabash tomatoes in slices 1 kg of pork fat 1kg of fine dough for tortillas½ cup of Mexican tea leaves chopped 6 banana leaves roast on the fire Make 15 servings.
Cook the hen and the meat with the two sticks of Mexican tea, garlic, salt until the meat become tender Let it chill and remove the fat from the broth Remove the meat from the broth and chop them Filter the brothDissolve the annatto in a little broth and mix it with the meat Add the Mexican tea leaves and season it with salt and pepper.Dissolve the dough in water and filter it Let it settle and rinse the water Mix the dough with the broth, salt and fat and cook moving it continuously. If it is too thick add more broth or fat The dough should be shiny and not too thickCut some squares of banana leaves of about 25 cm and put a big spoonful of dough, add a little of fill put some tomato slices on top and wrap the tamales which should be very thick Tie them with strips of banana leaf Put them in a steamer for about 2 ½ hours Note: if you want them to be hot add Havana chili to the meat Serve it in a basket with a cloth
Tamales de Gallina Colados(Hen tamales)
Food from Campeche
1kg of fine dough for tortillas, 2 lt of water500 g of pork fat1 teaspoonful of annatto grains or annatto paste3 leaves of Mexican tea40 rectangles of banana leaves, 25cm long and 15 cm wide, roasted to make them tenderFill: 1 hen cut in pieces (can be substituted by chicken)600 g of pork leg cut in pieces 4 garlic cloves 8 peppers from Castilla A bit of cumin1 teaspoonful of annatto paste½ lt. of broth 100 g of tomato peeled, chopped and seeded3 leaves of Mexican teaSalt to taste Sauce of Havana chili:8 Havana chili seeded1 garlic clove roasted½ cup of sour orange juice1/8 cup of orange juice and 1/8 cup of vinegar Salt to tasteMake 10 servings.
The tamales:Dissolve the dough in water and filter it through a piece of cotton fabric let it settle.When the dough has settled in the bottom of the pot, through away the water.Heat the fact with the annatto and filter it on the dough Dissolve it thoroughly with the latter and add the Mexican tea and the saltSpread the dough a little on each leaf Add the fill and fold them forming a rectangle Tie them with a strip of banana leaf Put them in a steamer or in a tamale pot and let them cook for an hour or until they unstuck.Fill:Cook the meats with the garlic cloves, salt and water to cover them.Grind the annatto with the pepper and the cumin and the broth and add it to the former when it starts to boilCook it until the meat is tender and the broth has reduced Add the tomato and the Mexican tea leaves and taste the salt Remove it from the fire once the tomato is cooked and the sauce is thickChop the meat and add some sauceHavana chili sauce:Blend all the ingredients thoroughly.Serve them in a deep basket wrapped in a napkin to prevent chilling Serve the chili sauce in a clay pot
