Saffron tamale

One of the must try during your visit in Chiapas, the mixture of spices creates its characteristic flavor. Find it in the traditional diners and Enjoy it!

Preparation time: 1 hour and 30 minutes.

Ingredients

1 kg. Nixtamalized corn dough
500 gr. Lard
Salt
Marinade
500 gr. Tomato
100 gr. Onion
5 gr. Pepper
500 gr. Chicken breast
1 pc. Garlic clove
5 gr. Chile Simojovel or crespo
10 pcs. Saffron
150 gr. Lard
40 gr. Sugar
5 gr. Cinnamon
3 gr. Clove
3 gr. Pepper
5 gr. Thyme
5 gr. Oregano
200 ml. Chicken soup
2 pcs. Mestizo bread

Filling:

80 gr. Almonds
100 gr. Raisins
100 gr. Bell pepper

Preparation

Cook the chicken breast. let it cool and shred.
Fry the chilies and the bread, cut the tomatoes into squares and the onion into slices.
For the marinade: grind the peppers, garlic, saffron, oregano, thyme, cinnamon, chilies and bread.
Bring a saucepan with the butter to heat, fry the garlic and onion, remove and add the tomato; then add the ground spices, if the recado is thick you can add chicken broth and finally add the meat, to later season it.
Cut the banana leaves into rectangles and pass them through a comal until they have a homogeneous shine.
Mix the dough, the lard and the salt.
spread the dough on the banana leaves, and add a piece of almond, raisins and a strip of bell pepper, then wrap them and place them in a steamer and cook for about an hour.

Tips:

When the tamales are placed in the pot, place them interspersed leaving a hole in the center so that the steam can rise properly and the tamales are cooked evenly.