Dough:

1. In a clay pot, cream the lard until it “swells up” and is silky
2. Incorporate the corn masa and the lard, working it so it is homogeneous
3. Grind the cooked rice in a mortar or Metate until it becomes a manageable paste
4. If needed, add chicken broth (spoonful by spoonful) until you have a very smooth and
5. manageable dough that’s easy to lift from the pot

Chicken:

1. Put the chicken in a pot, cover it with cold water and add 1/2 a small onion, 2 Mexican
2. bay leaves and 2-3 allspice berries
3. Let it boil in high heat for approximately 30 minutes
4. Take out the chicken and shred it when it’s cold enough to handle.
5. Let the broth cool down. Reserve.

Mole:

1. In a saucepan, make the mole by slowly adding chicken broth to the mole paste on
2. medium heat. Let the mix simmer until you can see the bottom of the pan when you move
3. the spoon from side to side. Set aside and do not stir.
4. Cut the banana leaves in 25×25 centimeter each and broil them in a pan with water for 5
5. mins until they change color

Assembly:

1. Add water to the steamer and put it on high heat
2. Make a ball of dough a size that’s between a ping-pong and a tennis ball
3. Flatten it on one of the banana leave squares until it’s approximately 1/4 in. thick
4. Add a generous spoonful of mole on the dough and sprinkle it with shredded chicken
5. Fold the banana leave as if you were going to make a roll, then fold the sides to give the
6. tamale an oblong shape. Lay the tamales flat on a tray as you assemble them all
7. When you’re done assembling, place a layer of banana leaves at the bottom of the
8. steamer, place the tamales (flat) on top of the leaves, cover with some more banana
9. leaves, then with a kitchen towel to prevent the steam from leaking. Close the steamer
10. as tightly as possible.
11. Cook on high for 40 minutes