For the chicken and stock: Mix together the chicken, sazon, bay leaves, celery, carrot, red onion, peppers and white onion in a pot and bring to boil. Cook until the chicken is tender, then shred with a fork. Strain the stock.
For the marinade: Blend together the garlic, red peppers, red onion, green pepper, white onion and cilantro.
For the recaldo: Blend the peanuts, sesame seeds, garlic, bay leaf and guajillo with 8 to 10 ounces chicken stock. Add extra seasonings if need be.
For the masa: Combine the corn flour with 2 cups marinade and 2 cups chicken stock in a saucepan. Bring the mixture to medium-low heat. Stir together until you get a thick, smooth consistency. Add the loroco flower buds and some sazon. Pull from the heat and let cool.
Wet the banana leaves. Have a large patty paper next to them, and a large sheet of aluminum foil. Grab a spoonful of masa and place in a banana leaf. Push down and spread out to create a crater. Place in the chicken, peppers and any other veggies you'd like. Place the recaldo for flavor and to keep the tamal moist. Roll up like a burrito, then wrap in the patty paper. Finally, wrap it in the aluminum foil, making sure that it's completely sealed so water doesn't get in. Repeat with the remaining ingredients.
Boil the tamales in water for 1 hour. Plate with curtido, pickled red onion, tomato sauce and lime.
Tools You May Need
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rinconcito Salvadoreño, Port Chester, NY
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.