Authentic home cooking from Mexico, with US measurements. 
Open in Cookpad AppSteps
- 1
Boil the chicken breast with garlic, onion, and salt.
- 2
Rinse the chiles and boil them (with seeds).
- 3
Boil the chicken.
- 4
In a blender, blend the raw tomatoes, boiled chiles, onion, 6 hoja santa leaves, a handful of masa (to thicken), and some of the broth.
- 5
In a large pot, heat 1 1/8 lbs lard (about 1/2 kilo) until very hot, then pour the blended mixture through a strainer into the pot.
- 6
Once it has boiled enough and the fat separates, remove from heat and season with salt.
- 7
Remove the fat from the mole and set aside.
- 8
In a bowl, mix the masa with 1 1/2 cups hot broth so the masa dissolves. Mix well and check for salt.
- 9
In another pot, heat the remaining 1 1/8 lbs lard (about 1/2 kilo) until very hot. Add the masa and stir constantly so it doesn't stick. Add the reserved fat and check that the masa is cooked and fried.
- 10
Let the masa cool. Spread about 2 tablespoons of masa onto a banana leaf.
- 11
Soften the banana leaves by heating them on both sides on a griddle or skillet.
- 12
Spread the masa on a leaf, add a handful of hoja santa, 2 tablespoons of the filling, and some shredded chicken.
- 13
- 14
Steam the tamales for one hour.
- 15
When the tamales are ready, the banana leaf should easily peel away from the masa.
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