Tamales and mole, two delicacies of Mexican food together in the same recipe to lick your fingers!
INGREDIENTS
(For 12 people)
- 2 large chicken breasts, whole
- 250 grams of pork in pieces
- 1 small onion, halved
- 1 garlic clove, peeled
- salt to taste
- ½ kilo of black mole
- 250 grams of lard
- 1 kilo of white dough for tortillas
- ½ cup of water with two teaspoons of tequesquite
- 8 large banana leaves passed directly over the fire to soften them
PREPARATION
Cook the chicken with the pork, onion, garlic and salt until the meat is soft. Drain, unravel and mix with the black mole. The butter is beaten until it is very fluffy, the dough, the tequesquite water and salt are added to taste. Keep beating until when you put a little dough in a glass of water it floats. Banana leaves are cut into squares. They are spread with a very thin layer of dough and the mole is placed in the center. The opposite edges are folded towards the center and then the same is done with the other two edges. Rectangles are formed and tied with a strip of the same sheet. They are placed in a tamalera or a steamer with a rack on top and water below, on this the tamales are placed leaving a little space between one and the other so that they cook well for about an hour or until they are well cooked, taking care that do not lack water.
PRESENTATION
They are served in a deep clay pot lined with an embroidered napkin and another empty clay pot is placed next to it so that the leaves can be placed there.
