6
a 8 tamales verdes de puerco (estilo Oaxaca), remueve las hojas de plátano
2
tazas de pollo cocido y desmenuzado (de un pollo rostizado de 3 libras)
2 1/2
a 3 tazas de salsa verde, de 2 frascos (10 oz cada uno)
2
tazas de queso Mozzarella, Oaxaca o Manchego, rallado
1/2
taza de crema agria
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Instrucciones
1
Precalienta el horno a 400° F. En un platón de cristal para horno, de 13x9 pulgadas, coloca los tamales (sin las hojas) cubriendo completamente el fondo (quizá tengas que cortar algunos a la mitad)
2
En un tazón hondo mediano, mezcla el pollo y la salsa; vierte la mezcla sobre los tamales. Espolvorea con el queso. Tapa el platón herméticamente con papel aluminio rociado con spray especial para cocinar.
3
Hornea de 25 a 35minutos o hasta que la salsa burbujee y el queso este derretido. Retira del horno. Agrega la crema agria por cucharadas sobre la cazuela. Decora con cilantro, rebanadas de aguacate y si lo deseas con cebolla morada finamente picada.
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Consejos de expertos
consejo 1
Los tamales deben de cubrir el fondo del platón de cristal. Los tamales varian en tamaño y marca, utiliza la que desees.
consejo 2
Salsa verde extra y con frijoles refritos.
consejo 3
Los tamales de Oaxaca vienen envueltos en hojas de plátano, y son de forma cuadrada o rectagular.
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