INGREDIENTS

For the red filling:

• 1½ kg of Pork Rib
• 1 clove garlic
• 1 tbsp of lard
• ½ tbsp of pepper
• ½ tbsp of salt
• 2 dried pasilla chili peppers
• 4 dried California chili peppers
• 4 dried guajillo chili peppers
• 3 tomatillos

For the Corn dough:

• 1 kg of masa harina
• ½ L of broth where the stuffing meat was cooked
• 400 g of lard
• 1 ½ tbsp baking powder
• 1 tbsp of salt
• 50 tamale leaves (Corn Husks) Pa’mis Tamales (washed, soaked and dried)

PREPARATION

For the filling:

• Cut the pork rib into small pieces and cook in water for 30–45 minutes, add salt to taste.
• Fry the meat until golden brown.
• Chop, wash and boil the chili peppers in water for 3 min.
• Cook the tomatillos in a hot pan for a few minutes.
• Grind in the blender the chilis, garlic, tomatillo, masa harina, salt and pepper in the blender until they form a thick consistency.
• Add ribs to the filling and simmer so that the meat softens.

For the Corn dough:

• The masa harina and the broth are beaten very well by hand or with the mixer for 20 minutes.
• In addition, the butter is beaten until it is fluffy and added to the masa harina.
• It continues beating until when you put a piece in a cup of cold water it floats, you add the baking powder and the salt.
• Take 2 tamale leaves, join them and cover half with dough about ¼ inch thick.
• A tablespoon of mole with meat is added to the center of the leaf and wrapped.
• Put the tamales in a steamer over low heat for 2 to 3 hours, or until the dough is well cooked.

ENJOY IT!