Tamales are Mexico's comfort food. They can be sweet, salty, whatever you like and they are always wrapped in a leaf. Mostly a corn leaf or a banana leaf. In Mexico City, you can find street vendors selling tamales from their big steamy pots on every other corner of the street. They are so popular that they even form part of a holiday tradition. On January 6 (the Three Kings holiday), every family shares a sweet bread called "Rosca de Reyes" and if your slice has a little Jesus than you have to buy Tamales for the whole family on February 2nd. I want to share this recipe with you as I have to admit it turned out quite amazing and this is from someone who is not the biggest tamale fan.
Ingredients:
1/2 roll Banana Leaves
3-4 tomatoes, roasted, skinned, cubed
50gr pork fat (1)
2gr chile serrano, dried, chopped
1 small onion, chopped
250gr chicken, cooked, shredded
250gr pork fat (2)
500gr Corn Dough
Salt & Pepper
Preparation:
Burn the banana leaves on fire till soft. Cut into medium size pieces enough to fold into tamales.
Fry the chiles in the pork fat (1) on a medium heat. Set aside.
Fry the onion, add tomato and minced chile. Reduce the sauce a bit.
Add the chicken and salt & pepper for taste. Set aside.
Mix the pork fat (2) till soft and spongy. Add the corn dough and salt and mix until the texture reaches a point where it floats in water.
Spread some dough on the leaf, add chicken mixture and fold the tamales into rectangles.
Place all tamales in a steamer and steam for about one hour. The Tamales are cooked when they separate from the leaf.
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