1 Tsp. salt, (if you want your tamales sweet, just a pinch of salt will do)
50 Banana leaves to wrap the tamales
750 Grams peeled tomatoes, for the filling
½ Cup chopped cilantro (coriander), for the filling
1 tbsp Lard for the filling
1 Finely chopped onion, for the filling
6 Finely chopped chiles serranos, for the filling
300 Grams shredded chicken thighs
2 Garlic cloves
Salt to taste
Aromatic herbs to taste (laurel leaves, basil, etc.)
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Mix the cornmeal masa with the chicken broth
In another bowl, beat the lard until spongy, and then add the cornmeal, mixing thoroughly
Add the baking powder and salt. Mix well
Spread a spoonful of cornmeal mixture on each banana leaf, add the filling, fold and steam for approximately 45 minutes.
Boil the tomatoes in ½ cup water with salt.
When softened, put the tomatoes into the blender and mix with the cilantro leaves.
Fry the onion in lard, add the chiles serranos and the blended tomatoes. Add the shredded chicken and season to taste. Add this filling atop each spoonful of cornmeal, fold the banana leaves over the mixture and steam until cooked.