to start is a tamal and the tamales you are looking for are "tamales oaxaqueños" those are the original ones!
THE RECIPE IS:
TAMALES OAXAQUEÑOS
6 servings per person
INGREDIENTS: MOLE COLORADITO:
2 oz Guajillo chiles, seeded
1 oz Ancho chiles, seeded
1 C hot water
1 black peppercorn
1 whole clove
1 whole allspice
4 garlic cloves
1/4 C yellow onions
2 Roma tomatoes, quarters
1 pinch oregano, diced
1 t raisins
1 T whole almonds
1/8 C sesame seeds
1/2 oz Mexican chocolate
3 C chicken broth
1/4 plantains, sliced
1/2 bolillos, dried out
2 T margarine, melted
4 sprigs of fresh epazote
1/2 cinnamon stick, medium
to taste salt
METHOD: MOLE COLORADITO:
Roast guajillo and ancho chiles, transfer to pan with 1-cup hot water, soak 1 hour, drain and reserve water.
Transfer chiles to blender with reserved water, blend to a smooth puree and strain through a fine sieve.
Place peppercorn, clove, allspice, garlic and onions in sauté pan and cook until evenly toasted.
Place tomatoes on sheet pan and cook in low oven until dried.
Add oregano to tomatoes and mix well.
Place raisins, almonds and sesame seeds in separate sauté pan and cook until evenly toasted, transfer to blender with Mexican chocolate, 1 cup chicken broth, plantains, bolillos, toasted spices and dried tomatoes and blend to a smooth puree.
Lightly sauté epazote and cinnamon stick with margarine in saucepan, add chile puree and cook for 10 minutes.
Add puree, remaining 2 cups chicken broth and salt to taste and cook for 5 minutes stirring constantly.
INGREDIENTS: CHICKEN MOLE FILLING:
1 T butter
1/2 C yellow onions, sliced thin
2 cloves of garlic, minced
3 C cooked chicken, pulled and shredded
to taste salt and black pepper
2 C mole coloradito
METHOD: CHICKEN MOLE FILLING:
Lightly sauté onions and garlic in butter.
Add chicken, salt and pepper and quickly sauté.
Add mole and continue to cook approximately 4-5 minutes, stirring occasionally.
Allow filling to cook before assembling tamales.
INGREDIENTS: TAMALE ASSEMBLY:
2 lb prepared tamale masa
chicken mole filling
6 12- x10-inch banana leafs
6 1/2-inch wide banana leaf strings
METHOD: TAMALE ASSEMBLY:
Warm banana leaves in hot skillet until pliable.
Lay banana leaves out on a flat surface and spread equal amounts of prepared masa over the center of each leaf.
Top each with equal amounts of chicken mole filling and fold in half.
Fold ends of banana leaves towards the center and tie across the middle with the strings.
Steam for 25-30 minutes until done.
Serve with rice and beans and small cup of mole on the side to pour over tamales.
NOTE:
Remove cinnamon stick and epazote from chile coloradito before serving.
Add hot chicken broth to thin mole as needed for desired texture. The masa and banana leaves can be found in most Mexican or Latin food stores