TAMALES JAROCHOS
Representation of tipical Tamal jarocho from Veracruz, México
INGREDIENTS
Banana leaf, roasted
1/2 kg
Masa mix for tamales
6 cups
Chicken broth
4 cups
Lard, melted
3 cups
chicken, cooked and shredded
2 cups
Guajillo chiles, seeded and rehydrated
10 pieces
Tomatillos, roasted
6 pieces
clove garlic
1 piece
Tablespoons cumin
1/2 cup
Allspice berries
2 cups
Clove
1 piece
Tablespoon lard
1 cup
salt
PREPARATION
(1) For the sauce: Combine chiles, salt, garlic, clove, allspice, cumin, and tomatillos in a blender and blend until smooth. Set aside.
(2) In a pot heat lard. Add sauce and chicken. Cook for 5 minutes.
(3) For the tamal dough: In a bowl mix masa mix for tamales and lard. Once the dough can be balled without crumbling, add chicken broth little by little until a soft and fluffy dough is obtained. Set aside.
(4) For assembling the tamales: Add one tablespoon of tamal dough to each banana leaf and make a thin layer. Add one tablespoon of chicken in red sauce and close the tamal.
(5) In a steamer, cook tamales for 1 hour or until cooked through.
(6) Serve red chile chicken tamales with café de olla.