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Tamal de Pollo y Miltomate



Yield: 25 to 28 pcs. / Time: 60 min.



  • Masa 2,300 kg (see masa recipe)
  • Totomoxtle/corn husks 28 pcs
  • Epazote leaves 60 gr



  • Miltomate/Tomatillo 1 kg
  • White onion 100 gr
  • Garlic 10 gr
  • Serrano chile 75 gr. (6 pieces)
  • Poblano chile 200 gr
  • Coriander 60gr (5 branches)
  • Canola / avocado oil 80 ml
  • Salt
  • Water 500 ml.


  • Chicken 1,200 Kg.
  • Onion 50 gr
  • Garlic 10 gr
  • Salt
  • Water 3 L


Fry onion, garlic and chili peppers. Cook for three minutes over medium heat and add miltomate/tomatillo. Season and continue cooking for four minutes; add water. Check seasoning. Add coriander and cook for six to eight minutes. Remove from the heat and grind leaving the body of a “salsa martajada” (chunky). Make sure the amount of spicy is not too intense

 In a pot, bring the water into a boil and cook the chicken with all the ingredients for thirty minutes aprox. Strain and reserve the broth. Shred the chicken.

Chop epazote leaves and incorporate into your masa.  Soak the totomoxtle leaves/corn husk for ten minutes or until flexible.

 To make the tamales, with a spoon place 90 gr of dough In the center of a totomoxtle leave and distribute. Add 20 gr of chicken on top and bathe with 25 ml of salsa. Close the tamal by folding in one side of the leave into the other, rotating slowly and holding the tamal tight making sure the “masa” feels compact. Finish by gently folding the tip of the husk under the tamal. ***Serve Green Tomato Sauce



Yield: 2,500 ml / Time: 30 min

  • 2,200 kg of green tomatoes (cubes)
  • 450gr onion (fine)
  • 20gr garlic (fine) 
  • 2 oz oil
  • 1 pinch of oregano
  • 1 pinch of black pepper
  • Salt


Sautee garlic and onion; add chopped tomatoes. Season and add oregano and black pepper.



Yield: 1,300 kilos of flour/ Time: 2-3 hr 


  • 1 k corn
  • Cal/ Limestone 10 gr
  • Tequesquite 5 gr
  • Water 2.5 L


Bring the water to a boil. With high heat, add “cal” and “tequesquite” until dissolved. Add maiz and leave on medium heat for two hours (or more, depending on the type of corn), stirring constantly.

 NOTE: The grain is ready when rubbed between the fingers, it is easily peeled and the grain is clear.

When the corn is ready, remove from the heat and drain very well. Rinse off excess lime stone and allow the nixtamal to dry for two hours or more. When dried, nixtamal is ready for grinding.




To make the “maíz harina”, take the dried nixtamal to the mill. Ensure that the stones are polished and tight to obtain a good grinding. Pass the corn 1-3 times through the mill and sift.

The consistency of the flour is achieved by the occasions that the flour is passed through the mill, also by the type or grain of corn you are using,



Yield: 2,300 k / Time: 45 min


  • Harina de maíz (maíz flour) 1,650 k
  • Infusion 320 ml
  • Canola / avocado oil 500 ml
  • Chicken broth
  • Salt
  • Baking powder 30 gr


In a bowl, place the “harina de maíz” adding the “infusion” and oil. Beat the masa using your hands or a mixer. Add baking powder, salt and chicken broth and continue beating adding more broth if necessary. Begin to beat vigorously so that the masa achieves a pleasant and easy to spread consistency. Let it rest for 10 minutes.



Yield: 470 ml (2 cups)/ Time: 15 min


  • Tomatillo husks 15 gr
  • Tequesquite 10 gr
  • Anise seeds 5 gr
  • 500 ml water *


Bring all the ingredients to a boil in a pot. When releasing the boil, lower the heat and let reduce for 7 minutes. Remove from heat and strain. Keep the infusion in refrigeration or freeze.