Chiapaneco Tamale Tapachula

This Tamale brings together the flavors of Chiapas.

A classic that you should not miss. Delicious tamale prepared with mole that along with dough create 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
1 kg. Chicken breast
200 gr. Plantain
100 gr. Prune
100 gr. Olive
Salt
10 pcs. Eggs
5 pcs. Banana leaves

Mole

80 gr. Lard
1 1/2 lt. Chicken soup
3 pcs. Medium garlic cloves
80 gr. Ancho chili pepper
50 gr. Onion
80 gr. Bread
70 gr. Mulatto chili
70 gr. Pasilla chili pepper
30 gr. Sesame
50 gr. Pumpkin seeds
40 gr. Peanuts
50 gr. Almonds
120 gr. Tomato
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 it. the seeds with the sesame and peanuts.
Blend all this with the other ingredients and cook over low heat then add sugar and season after that let it boil and cook for 10 more minutes.
Add the lard and salt to the dough, mix perfectly and knead until it has a smooth consistency and does not stick to the fingers.
Cook the chicken breast and shred.
Cut the plantain into slices, fry them and reserve.
Cut the eggs into slices and reserve.
Cut the banana leaves into rectangles and pass them through a comal until they obtain 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.