- 1 bag of El Comal chicken tamales
- 4 tomatoes roasted
- ½ onion roasted
- 1 clove of garlic roasted
- Cream El Comal
- Cheese Mozzarella or Monterrey Jack
Discard the skin of the roasted tomatoes and put them in the blender with the onion and The garlic, make a sauce pour it in a fry pan and cooked for 10 min seasoning with salt and pinch of Mexican oregano.
Re- steamed the tamales discard the corn husk and served with the red salsa some cream and topping with shredded cheese.