Cheetos® Tamales Dia De Muertos
Halloween-inspired Cheetos® tamales with a savory chicken and tomato filling, baked in molds or corn husks.
Original recipe (1×) yields 6 servings
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harina de maíz4 tazas4 tazas
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CHEETOS® Torciditos® sabor queso y chile2 tazas2 tazas
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caldo de pollo3 tazas3 tazas
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manteca (de cerdo o vegetal)1 taza1 taza
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polvo para hornear2 cucharaditas2 cucharaditas
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sal2 cucharaditas2 cucharaditas
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pollo desmenuzado2 tazas2 tazas
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cebolla blanca picada1 taza1 taza
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dientes de ajo, picados22
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puré de tomate1 taza1 taza
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caldo de pollo1 taza1 taza
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aceite vegetal1 cucharada1 cucharada
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Sal y pimienta al gusto
Ingredients
-
harina de maíz4 tazas4 tazas
-
CHEETOS® Torciditos® sabor queso y chile2 tazas2 tazas
-
caldo de pollo3 tazas3 tazas
-
manteca (de cerdo o vegetal)1 taza1 taza
-
polvo para hornear2 cucharaditas2 cucharaditas
-
sal2 cucharaditas2 cucharaditas
-
pollo desmenuzado2 tazas2 tazas
-
cebolla blanca picada1 taza1 taza
-
dientes de ajo, picados22
-
puré de tomate1 taza1 taza
-
caldo de pollo1 taza1 taza
-
aceite vegetal1 cucharada1 cucharada
-
Sal y pimienta al gusto
Cooking Guide
Dough:
Place the Cheetos® Torciditos in a food processor, crush them, and set aside.
In a large bowl beat the lard until light and fluffy.
In another bowl mix the cornmeal, baking powder, and salt. Gradually add the lard and chicken broth until you get a soft dough. Stir in the crushed Cheetos® Torciditos and mix until evenly combined.
Filling:
In a skillet, sauté the onion and garlic until translucent. Add the tomato puree, blended Cheetos and broth. Cook for 5–7 minutes.
Mix in the shredded chicken and cook until the liquid reduces and the filling is juicy but not runny.
Season with salt and pepper to taste.
Assembly:
Grease the molds.
Add 2–3 tablespoons of dough and spread slightly.
Place 1–2 tablespoons of filling in the center and cover with more dough.
Bake bain marie for 60 minutes at 180 degrees
Let them cool slightly, remove from the molds, and serve.
