A classic one that you should not miss!. Exquisite tamale prepared with mole that together with the dough creates an incomparable flavor. It is also known as a mole tamale.
Preparation time: 2 hours and 20 minutes
Ingredients
1 kg Nixtamalized corn dough
500 gr lard
Salt
1 kg. Chicken breast
200 gr. Plantain
100 gr. Prune
100 gr. Olives
10 pcs. Eggs
5 pcs. Banana leaves
Mole
80 gr. Lard
1.5 l. Chicken soup
3 pcs. Medium garlic cloves
80 gr. Ancho chili pepper
50 gr. Onion
80 gr. Bread
70 gr. Mulatto chili pepper
70 gr. Pasilla chili pepper
30 gr. Sesame seeds
50 gr. Pumpkin seeds
40 gr. Peanuts
50 gr. Almonds
120 gr. Tomatoes
60 gr. Chiapaneco chocolate
100 gr. Fried plantain
½ teaspoon Black pepper
½ Teaspoon Allspice
½ Teaspoon Cinnamon
½ Teaspoon Thyme
½ Teaspoon Oregano
Preparation
For the mole
Fry the chilies and half of the bananas.
Sauté the tomato, onion, garlic and all the spices together with the chocolate then brown the pumpkin seeds with the sesame and peanuts.
Blend these ingredients with the other ones and cook them over low heat, then add sugar and season it, after that let it boil and cook for 10 more minutes.
Add the lard to the dough and add salt then mix it perfectly and knead until it has a smooth consistency and does not stick to the fingers.
Cook the chicken breast and shred it.
Cut the plantain into slices and fry them.
Cut the eggs into slices.
Cut the banana leaves into rectangles and pass through a comal until they have a homogeneous shine.
Spread the dough on the banana leaf, add a tablespoon of mole, a portion of chicken, banana, egg, prune, almond and olives.
Wrap the tamale with the sides of the sheet trying not to let the ingredients come out.
Cook in a steamer for approximately 1 hour.
Tips:
It is recommended to prepare the mole a day before with a thick consistency.